Fish in Tangy Mustard Sauce
Fish in Tangy Mustard Sauce

Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, fish in tangy mustard sauce. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Fish in Tangy Mustard Sauce is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Fish in Tangy Mustard Sauce is something which I’ve loved my whole life.

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. DIRECTIONS Add fish stock gradually, stirring constantly until thickened then cook an additional three minutes.

To begin with this particular recipe, we must prepare a few ingredients. You can have fish in tangy mustard sauce using 13 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Fish in Tangy Mustard Sauce:
  1. Prepare 500 gms rohu fish cut into pieces
  2. Get 1 1/2 tsp turmeric powder
  3. Take To taste salt
  4. Prepare 2 tbsp mustard oil
  5. Prepare 1 tsp panch phoron
  6. Prepare 1 onion chopped
  7. Make ready 2 green chillies ,slit
  8. Take 1 sprig curry leaves
  9. Prepare 2 dry mango pieces
  10. Get For Mustard Paste–
  11. Prepare 4 tsp mustard seeds
  12. Make ready 6-7 garlic cloves
  13. Prepare 2-3 dry chillies

OK on chicken, may also be good for fish, but this is not my favorite. The slightly tangy flavor of the sauce makes this honey mustard fish recipe a fantastic addition to a meal. Combine all ingredients, except fish, in a large mixing bowl. Add sea bass, making sure to coat very well.

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 all ingredients, except fish, in a large mixing bowl. Add sea bass, making sure to coat very well. It is a sweet mustard sauce. I believe it is to offset the saltiness of the ham. A creamy accompaniment to roast meats, fish or salads, this tangy sauce contains shallots, bay leaves and white wine, from BBC Good Food.

So that’s going to wrap it up for this special food fish in tangy mustard sauce recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!