Sunday, January 19, 2014

Fish curry in mustard gravy(orissa style)

1.Fish fillets 4to 5 (king fish or vanjaram )
2.chilli powder1tspn
3.turmeric powder1/2tspn
4.garlic pods 5to 6
5.Poppy seeds(gasgasalu)
6.Daniya 1 Tspn
7.mustard 2tspns
8.jeera 1/2 Tspn chillies3 count
10.Ginger garlic paste 1 Tspn ( optional)
11.salt to taste.
11.tomatos 2
I usually wash fish pieces and marinate with chilli powder,turmeric,salt and 1tspn of mustard oil at least half an hr.
Masala paste: soak mustard,garlic,jeera,Daniya ,gasgas at least 15 mins in waterand add green chillies,grind into fine paste.Take 2 Tomatos and make it into fine paste.
For tadka: chopped onions,jeera,mustard,oil
1. First fry fish fillets in mustard oil  in a wide pan.Fry until both sides fried well.It takes around 15 to 20 mins

2.Take out the fish fillets from the pan and keep aside.
3.Now take deep wide pan for the curry,add some oil and fry onions, little bit of jeera,mustard until onion turns brown.
4. Now add Tomato purée and fry well until oil oozes out from the curry.This takes around 5to 10 mins 
5.Its time to add wet masala paste and fry well until oil comes out from the masala.
6.Add some water around 2 to 3 cups to the masala and boil for few mins around 5to 10 mins.(you may add Aamchur pieces if you prefer more sore)
7.when the water is boiling ,drop fish fillets slowly in the water and cook for10 mins. Observe the gravy when the gravy is little watery you can cook few more mins.

8. Garnish with fresh coriander leaves.


  1. looks delicious.. gng to try in the weekend.

    1. Try it..Very different taste,you will like it.