As the whole world is going gaga over healthy food. Let me introduce you guys with something healthy yet delicious. As fish is a rich source of protein & is lower in fat than any other source of animal protein, and fish are high in omega-3 fatty acids, or the “good” fats.
This is a very authentic dish that takes me to the memory lane of my childhood when I used to visit my grandparents during my school summer holidays. My grandmother would prepare this delicacy in a very traditional way using a clay pot in a mud hearth. I would be amazed to see how simply and quickly she would prepare this delicious dish which nobody can say “NO” to it.
As now we lead an urban lifestyle I could not find a mud hearth in my home 🙁 but yes can find a clay pot and tried my best to give it the same taste and shape. So let’s start with it…
- 500 gm fish (big or medium pcs depending on you)
- 2-3 Tbsp mustard paste
- 1 Tbsp mustard seeds
- 2 fresh tomatoes chopped
- 1-2 slit green chilies
- 1-2 dry red chilies
- little tamarind or dry mango pulp (optional)
- 1 Tbsp turmeric
- 1 Tbsp red chili powder
- fresh coriander leaves chopped
- 2 tbsp mustard oil
- curry leaves
Preparation of mustard paste:
Soak some considerable amount of mustard seeds with 7-8 cloves of garlic & little ginger to it. Grind it well with little water & make a fine paste of it
First of all marinate the fish with some mustard paste, turmeric powder, chili powder, salt as per taste, green chilly & sliced tomatoes depending upon the quantity of fish you take. Remember not to take much of the mustard paste as the taste of the mustard is very strong and pungent too.
Preparation of curry:
1.As the name says take a clay pot & heat it.
2. Add 2-3 tablespoon mustard oil to the heated pan.
3.When the oil is smoky hot add some mustard seeds to it.
4.After the mustard seeds start spluttering add some curry leaves and dry red chilies.
4.When the curry leaves and chilies are little fried add the marinated fish to the pot.
NOTE: Keep the pieces of fishes a little apart from each other so that they will not stick together.
5.Put the tomato pieces at the base of the pot so that the fish pieces will not stick to the base and above the fish too.
6.Add a small piece of tamarind or dry mango pulp to it and this is optional. If you like more of a sour tangy taste then u can add to it or else can leave it.
7. Add some chopped coriander leaves to the dish and cover the clay pot & leave it to slow flame. As it needs to be cooked in the slow flame so that the flavor of mustard paste & tomatoes will be absorbed by fish.
8. sprinkle little water to it & let it get cooked in slow flame for around 20 mins.
9.Add some chopped coriander leaves at the end.
Did you notice one thing???
That no spices are being used in this mouthwatering dish. The mustard paste and tomatoes are enough to show their magic.
Now serve this dish with hot steam rice & green salad and satisfy your appetite not compromising with your taste buds. 🙂