Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to make a special dish, fish in tangy mustard sauce. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Fish in Tangy Mustard Sauce is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Fish in Tangy Mustard Sauce is something which I have loved my entire life.
Fish in mustard sauce - spicy,tangy & creamy. In odisha we call this 'Macha Besara', Macha means fish and besara is the mustard gravy. This fish curry is a variation to bengali fish curry in mustard sauce with some add on spices.
To begin with this particular recipe, we must first prepare a few components. You can have fish in tangy mustard sauce using 13 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Fish in Tangy Mustard Sauce:
- Make ready 500 gms rohu fish cut into pieces
- Get 1 1/2 tsp turmeric powder
- Get To taste salt
- Prepare 2 tbsp mustard oil
- Make ready 1 tsp panch phoron
- Make ready 1 onion chopped
- Get 2 green chillies ,slit
- Prepare 1 sprig curry leaves
- Get 2 dry mango pieces
- Get For Mustard Paste–
- Make ready 4 tsp mustard seeds
- Take 6-7 garlic cloves
- Make ready 2-3 dry chillies
In a separate shallow bowl, combine the bread crumbs with the thyme and add a few shakes of salt and pepper. Dip each fillet into the honey-mustard sauce and then dredge it in the bread crumb mixture to coat both sides evenly. In a bowl, whisk the mustard, olive oil, lemon, shallot, and thyme. Season the fish well with salt and pepper.
Instructions to make Fish in Tangy Mustard Sauce:
- Wash the fish well and marinate with 1 tsp turmeric powder and salt. Keep aside for 10 minutes.
- Make a fine paste out of the ingredients mentioned for Mustard Paste. Keep it aside.
- Heat a skillet or frying pan. Add 3-4 tsp oil and spread it evenly. Gently place the marinated fish pieces and shallow fry them until light brown from both sides on low medium heat. Keep aside.
- Heat remaining oil in a deep pan. Add panch phoron. When they start to crackle add chopped onion, green chilli and curry leaves. Saute for 3 minutes or until onion turns translucent.
- Next, add the mustard paste with 2 cups of water. Add 1/2 tsp turmeric powder, salt to taste and bring it to a boil.
- Once the water comes into rolling boil, slowly add the fried fish and dry mango pieces. Cover and cook on a medium flame for 10 minutes or until it reaches a medium consistency.
- Once done, switch off the flame.
- Serve hot with plain white rice.
Pour the mustard mixture over the fish. It's light and perky with a mellow base of gluten free mayonnaise, a strong tangy note from French's ® Classic Yellow Mustard , and a pop of spicy heat from onions and horseradish. Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper. In a shallow bowl, combine the first six ingredients.
So that’s going to wrap this up for this exceptional food fish in tangy mustard sauce recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
