Gluten-Free Mustard and Poppy Seeds Fish Curry

Gluten-Free Mustard and Poppy Seeds Fish Curry

I tried this recipe in Kolkata a few years ago, then my dear friend Simran gave me the recipe for Bengali style mustard fish and I added poppy seeds to the same recipe to make Bengal’s other favorite dish called Fish Posto. Bengalis like to make this preparation with Hilsa fish but I made it with Rohu. I think any fresh river water fish will be fine for this recipe.

Prep Time: 10 Mins
Cooking Time: 15 Mins

Ingredients For Mustard and Poppy Seeds Fish Curry:

• Fish: 5-6 pieces
• Green Chillies: 2-3
• Poppy seeds: 3 tbsp
• Yellow Mustard seeds: 1 tbsp
• Turmeric Powder: 1 tsp
• Mustard Oil: 3-4 tbsp
• Tomato: 1 medium (optional)
• Salt
• Nigella seeds (Kalonji): 1 pinch

Method:

1. Soak the poppy seeds in water for half an hour. Take the poppy seeds, mustard seeds, green chilies, pinch of salt and a quarter cup of water or as required and grind it to a smooth paste. Process the mixer 3-4 times till you get a smooth mixture. The mixture should be very very fine if it is coarse add a few drops of water and grind again till you have a very smooth, silky paste.

2. Fry the fish: On the fish pieces, sprinkle some salt, ½ tsp of turmeric powder rub it on the fish pieces and pan fry the pieces in mustard oil. When the fish pieces turn brown, take them out and keep the pieces aside.

3. Add 2-3 tbsp oil to the same pan, add the nigella seeds when the oil is hot. When the seeds stop crackling, add the mustard poppy seeds paste. But sure the heat is low, add the pasta and use the spatula to mix it well in the oil. Cook the pasta on low heat, and add a cup of water at this point so that the paste doesn’t burn. Stir the paste at regular intervals so that it doesn’t burn. When the paste becomes dry then add the tomato, let the tomato release some water, and cook on low heat. After the tomato and the mixture have released oil, then time to add 2-3 cups of water. Mix the water well with the paste and make curry.

4. Now time to turn up the heat, the curry will start boiling, add the fried fish pieces now and let them cook in the curry. The fish will then absorb the flavors from the curry. Cover the lid, and let this cook for about 3-5 minutes on high heat. Turn off the gas.

5. Your fish curry is done, garnish with some green coriander and eat with white steamed rice.

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Gluten-Free Mustard and Poppy Seeds Fish Curry

Recipe by KhushbooCuisine: Indian

Servings

3

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

Ingredients

• Fish: 5-6 pieces

• Green Chillies: 2-3

• Poppy seeds: 3 tbsp

• Yellow Mustard seeds: 1 tbsp

• Turmeric Powder: 1 tsp

• Mustard Oil: 3-4 tbsp

• Tomato: 1 medium (optional)

• Salt

• Nigella seeds (Kalonji): 1 pinch

Directions

• Soak the poppy seeds in water for half an hour. Take the poppy seeds, mustard seeds, green chilies, pinch of salt and a quarter cup of water or as required and grind it to a smooth paste. Process the mixer 3-4 times till you get a smooth mixture. The mixture should be very very fine if it is coarse add a few drops of water and grind again till you have a very smooth, silky paste.
• Fry the fish: On the fish pieces, sprinkle some salt, ½ tsp of turmeric powder rub it on the fish pieces and pan fry the pieces in mustard oil. When the fish pieces turn brown, take them out and keep the pieces aside.
• Add 2-3 tbsp oil to the same pan, add the nigella seeds when the oil is hot. When the seeds stop crackling, add the mustard poppy seeds paste. But sure the heat is low, add the pasta and use the spatula to mix it well in the oil. Cook the pasta on low heat, and add a cup of water at this point so that the paste doesn’t burn. Stir the paste at regular intervals so that it doesn’t burn. When the paste becomes dry then add the tomato, let the tomato release some water, and cook on low heat. After the tomato and the mixture have released oil, then time to add 2-3 cups of water. Mix the water well with the paste and make curry.
• Now time to turn up the heat, the curry will start boiling, add the fried fish pieces now and let them cook in the curry. The fish will then absorb the flavors from the curry. Cover the lid, and let this cook for about 3-5 minutes on high heat. Turn off the gas.
• Your fish curry is done, garnish with some green coriander and eat with white steamed rice.