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Add a photoThe people originating from Bengal/Calcutta loves their fish and mustard. The basis of this curry is by making a paste from mustard seeds. The curry is best served with rice or various bread/chapatis.
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Ingredients
- Item 1:
- 10 pieces of fish
- Turmeric powder - for fish marinade
- Chilli powder - for marinade
- Salt - for marinade
- Item 2:
- 3/4 cup mustard seeds
- 1 tomato
- 4-5 cloves of garlic
- Couple of dried red chilies
- 3 inch ginger
- Optional: Mustard oil for frying the fish
- Garnish: Coriander leaves
Directions
- Marinade the fish and set aside for 20 minutes then fry and keep aside.
- Blend Item 2 with some water to get a gravy like consistency.
- Heat oil in pan and saute the blended ingredients till there is no raw smell.
- Then add the fishes in the gravy and add some salt to taste.
- Cook the curry for 10-15minutes or till how much gravy you like.
- Garnish with coriander leaves.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 885g | |
| Calories 1251 | |
| Calories from Fat 451 | 36% |
| Total Fat 52.8g | 66% |
| Saturated Fat 4.76g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 365mg | 122% |
| Sodium 497mg | 21% |
| Potassium 3335mg | 95% |
| Total Carbs 59.59g | 16% |
| Dietary Fiber 22.2g | 74% |
| Sugars 14.5g | 10% |
| Protein 138.8g | 222% |
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