Grain Mustard Based Fish Curry Recipe

Origin: India      Period: Traditional

This is a very light and creamy curry that can be made with just about any firm-fleshed fish (but I would avoid oily fish).

Ingredients

1kg fresh, firm, boneless fillets of fish (salmon is good, but many other fish could be substituted)
2 garlic cloves, crushed
1/2 tsp turmeric
3 tbsp lemon juice
2 medium onions, roughly chopped
3 garlic cloves, peeled
3cm length of ginger, peeled and chopped
4 tbsp oil
1 tsp black mustard seeds
12 curry leaves (or methi leaves)
2 dried red chillies, halved
1 tsp cumin powder
1 tsp salt (or to taste)
2 tbsp grain mustard
200ml Greek-style yoghurt
600ml water
6 tbsp coconut cream (or to taste)
1 tsp Garam Masala

Grain Mustard Based Fish Curry Preparation:

Method:

Cut the fish into 6cm portions then whisk together 1 garlic clove, turmeric and lemon juice and pour over the fish. Mix to combine and set aside to marinate for at least 20 minutes.

Meanwhile, add the onions, ginger and remaining garlic to a food processor and render to a paste (add a little water if necessary). Heat the oil in a wok and add the mustard seeds. When they begin to split and splutter add the curry leaves and chilles. Stir-fry for 10 seconds then add the onion and ginger mix and continue until the mixture splits (when the oil comes out).

Add the coriander, cumin, salt and chilli powder and stir fry for a few seconds before adding 2 tbsp water. Continue frying until the oil separates once more. Now stir-in the yoghurt and the grain mustard and fry for 2 minutes before adding the water. Bring to a boil then add the fish pieces. Reduce to a simmer and cook for about 4 minutes, or until the fish is done through.

Add the coconut cream and allow to simmer for 1 minute more. Take off the heat, add the garam masala. Cover and allow to sit for 1 minute then stir-in the coriander leaves. Serve immediately with plain boiled rice.

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