White Fish Curry

White Fish Curry

Ingredients

• Aar/Aiyer fish- 8 pieces
• Onion- 1 big sized
• Garlic -7-8 cloves
• Green chilies- 8-9 (adjust as per your tolerance)
• Yellow mustard seeds paste- 1 tbsp
• Poppy seeds paste- 2-3 tbsp
• Sugar- 1 tsp
• Turmeric powder
• Salt
• Mustard oil

For tempering

• Green cardamom- 4 (roughly crushed)
• Cloves- 3-4
• Cinnamon- 2 (1″ pieces)
• Bay leaf- 2

Method

In a mixer/grinder add onion, garlic cloves and green chilies, grind until a smooth paste forms. Keep aside.

Rub salt and one tsp of turmeric powder on the freshly washed pieces of Aar. Heat oil in a deep frying pan/kadai and fry the fish pieces till golden brown. Keep aside. There should be 4-5 tbsp of oil to make the curry. If needed add some more oil. Now temper with all the ingredients mentioned ‘ For tempering’. Add the onion-garlic-chili paste, on medium flame fry for a minute. Add one cup of water. Now add poppy and mustard seeds paste with salt and sugar. Mix well. Give this a quick boil on high flame. Lower the flame, add fish pieces. Cover and cook on low flame for 15 minutes. Remove from heat. Drizzle some mustard oil on top.

Serve hot with steamed rice.

Note:

• This fish curry can be done with Rui/Rohu, Bhetki, Katla or any other freshwater fish also.
• Consistency of this fish curry should be on thicker side, adjust water accordingly.