Fish in Tangy Mustard Sauce
Fish in Tangy Mustard Sauce

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, fish in tangy mustard sauce. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

This fish curry is a variation to bengali fish curry in mustard sauce with some add on spices. One more thing that is unique to this is traditionally a piece of dry mango called 'ambula' is added to give the sourness. Basically 'ambula' is raw mango cut into half, marinated in salt and then sun dried till it is.

Fish in Tangy Mustard Sauce is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Fish in Tangy Mustard Sauce is something which I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. 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:
  1. Make ready 500 gms rohu fish cut into pieces
  2. Prepare 1 1/2 tsp turmeric powder
  3. Prepare To taste salt
  4. Take 2 tbsp mustard oil
  5. Take 1 tsp panch phoron
  6. Prepare 1 onion chopped
  7. Take 2 green chillies ,slit
  8. Prepare 1 sprig curry leaves
  9. Take 2 dry mango pieces
  10. Take For Mustard Paste–
  11. Prepare 4 tsp mustard seeds
  12. Prepare 6-7 garlic cloves
  13. Get 2-3 dry chillies

Stir in wine, chicken broth, maple syrup, and Dijon mustard; bring to a boil. OK on chicken, may also be good for fish, but this is not my favorite. This recipe for Steamed Fish in Tangy Lemon Sauce uses sea bass in the dish, however you can use any fresh fish you have at your hand. Remove and drain the liquid that has accumulated on the plate.

Steps to make Fish in Tangy Mustard Sauce:
  1. Wash the fish well and marinate with 1 tsp turmeric powder and salt. Keep aside for 10 minutes.
  2. Make a fine paste out of the ingredients mentioned for Mustard Paste. Keep it aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Once done, switch off the flame.
  8. Serve hot with plain white rice.

Combine the lemon sauce ingredients, stir to dissolve the sugar, and drizzle over the fish. In a large pan, heat the butter till melted. Add the celery, and the garlic and sauté till tender. It is a sweet mustard sauce. I believe it is to offset the saltiness of the ham.

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 will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!