Method
Step 1: Prepare Mustard-Almond Paste
- Soak mustard seeds in warm water for 30 minutes.
- Grind-soaked mustard seeds with green chilies, ginger, garlic, and almond paste to a
smooth mixture.
Step 2: Marinate Fish
- Rub fish fillets with turmeric and salt.
- Shallow fry lightly in mustard oil until golden. Set aside.
Step 3: Cook Curry
- Heat mustard oil in a pan, add onions, and sauté until golden.
- Add the mustard-almond paste, cook on medium flame until oil separates.
- Add red chili powder, salt, and water to make a gravy.
- Gently slide in fried fish pieces, simmer for 8–10 minutes until fish absorbs flavours.
Step 4: Finish & Garnish
- Garnish with fresh coriander and a drizzle of raw mustard oil for aroma.
- Serve hot with steamed rice or almond pulao.
Chef’s Notes - Progressive twist: Almond paste balances the sharpness of mustard, giving a creamy,
nutty body to the curry. - Pairing: Best enjoyed with basmati rice or even almond-studded rotis.
Video
