Fish in Mustard Gravy: Assamese Preparation | Maccher Jhol
Indian Cuisine

Fish in Mustard Gravy: Assamese Preparation | Maccher Jhol

Fish in Mustard Gravy: Assamese Preparation | Maccher Jhol

Fish in Mustard Gravy: Assamese Preparation | Maccher Jhol
Fish in Mustard Gravy: Assamese Preparation | Maccher Jhol

Today, I thought of sharing with you my favourite fish recipe i.e. Fish in Mustard Gravy. I’ve made this quite often at home as my husband and daughter love it and wanted to share it with you all too.

The fish I have used is Rohu Fish. It is a fish of carp family found in rivers of South Asia commonly known as rui amongst the Assamese people.

You can also use Bhetki Fish. In the Thai language, the Australian/Asian Seabass is known as Pla Kapong, in Goa, it is called Chonak and very popularly known as Bhetki (Barramundi) amongst the Bengali people.

Initially, when my mom cooked it for me when I was a teenager, I was not familiar with the taste of mustard.

She warned me that it might be a little pungent to taste. Yes, it was different from the tangy fish that she used to cook for me but I had loved it.

It was new and my palette had welcomed the refreshingly variant taste of mustard.

Fish in Mustard Gravy (Assamese preparation) is an authentic delicacy of Assam and Bengal in India.

This preparation of fish has a slightly pungent taste. An absolute hit with mustard lovers this will leave you wanting for more.

You can cook Fish in Mustard Gravy in kadhai or handi or some pan. This Fish in Mustard Gravy requires quick procedural marination, extremely easy and convenient.

The first process consists of marinating the Rohu Fish with just the Turmeric powder and Salt and then shallow frying it lightly in Mustard Oil, to get the white meat tendering and flavorful.

The next step is making a paste of the other additive ingredients, they are Onions, Mustard Seeds, Poppy Seeds, Green Chillies, Black Pepper Corn,  and grind these into a smooth paste.

➤ You Might Like To Read: Masor Tenga (Assamese Fish Curry) Fish & Lau Recipe

And now the last list of ingredients includes Turmeric Powder, Coriander Powder, Amchur Powder (dried raw mango), Bay Leaf, Green Chilli and Kasuri Methi.

So, basically it altogether includes three steps of arranging the table with ingredients and then finally turning it into a mouth-watering Fish in Mustard Gravy.

Fish in Mustard Gravy: Assamese Preparation | Maccher Jhol
Fish in Mustard Gravy: Assamese Preparation | Maccher Jhol

Not only this Fish In mustard gravy is our family favourite, but also Methi Machli, Goan fish curry, Alleppey Fish Curry has also made it to top list in their favourites and they often make it to our table

The flavour and the techniques varies depending on how well it can be carried away with the flow. The easier you feel it, is the easier it actually will be.

Trust me I’ve followed this and it makes me stress-free and gives out a positive result persistently.

The family will surely be loving it and as soon as the aroma of the spices will be sparkling around the corners, your neighbours might definitely want to sneak-peak in your kitchen.

Fish lovers will rejoice at this delicious curry recipe made with simple ingredients and a simple process.

Fish in Mustard Gravy: Assamese Preparation | Maccher Jhol

This preparation of fish has a slightly pungent taste. An absolute hit with mustard lovers this will leave you wanting for more. 

Course Dinner, Lunch 
Cuisine Assamese, Indian 

Prep Time 1 hour 
Cook Time 10 minutes 

Servings 4 people 

Author Ranjeeta Nath Ghai

Ingredients

  • ½ kg Rohu fish रोहू
  • Turmeric हल्दी
  • Salt नमक
  • 1 tsp Ginger paste अदरक पेस्ट
  • 1 tsp Poppy seeds khus-khus खस खस
  • 4-5 Black peppercorn काली मिर्च
  • ½ cup Mustard seeds yellow soaked पिली सरसों
  • ½ kg Curd beaten दही
  • 2 Onion small grated छोटा प्याज़

Tempering

➤ You Might Like To Read: Puthi Mach Fried (Whole Fish Fry) Small Fresh Water Fish in Tangy Fish Stew

Instructions

  1. Grind soaked mustard, onions, Mustard Seeds, Poppy Seeds, Green Chillies, Black Pepper Corn into a smooth paste and keep aside.
  2. Semi fry fish till slightly reddish/ golden brown and keep aside.
  3. Add whole green chilly (slightly slit) and black mustard seeds in the tadka (tempering)
  4. Add onion and fry until golden brown.
  5. Add Haldi (turmeric), salt and ground mustard. Mix.
  6. Add a little water and then curd. Mix.
  7. It should be like a thick (lat-pat) gravy. (If you want a thinner gravy, add more water as per your preference)
  8. Add ginger paste and stir.
  9. When it comes to boil then add the fish slowly a.
  10. Allow it to simmer for a while then take it off the fire.

Recipe Tips

Before frying the fish for ‘Fish in Mustard Gravy” plz ALWAYS marinate the fish in little lemon juice, salt and a little turmeric for 1/2 an hour.

Keep the tray at a slant so that the excess water drains out. This way it’ll take less time to cook and there will be less sputtering in oil.

Use only the required amount of oil that you need to fry fish.

If you take large quantities then you might end up throwing it and it will go waste as you won’t be able to use that oil anywhere else.

Remember you can always add some oil to fry as and when you need it.

Cover the lid while frying so that the oil splutters don’t mess your kitchen and your dress. Healthy Eating is Happy Eating

Quick Overview
Fish in Mustard Gravy: Assamese Preparation | Maccher Jhol

Recipe Name: Fish in Mustard Gravy: Assamese Preparation | Maccher Jhol

Author: Ranjeeta Nath Ghai

Description: Today, I thought of sharing with you my favourite fish recipe i.e. Fish in Mustard Gravy. I’ve made this quite often at home as my husband and daughter love it and wanted to share it with you all too.

Preperation time: 1H

Cook Time: 10M

Total Time: 1H10M

Type: entree

Recipe Yield: 4 servings

Recipe Ingredients: Ingredients, Rohu fish - half kg, Haldi (turmeric), Salt, Ginger paste- 1tsp, Poppy seeds (khus-khus) 1tsp, Black pepper corn 4-5, Mustard seeds yellow (half cup soaked), Curd ½ kg (beaten), Onion 2 small (grated), Tempering, Green chilly 2-3, Mustard black 1 tsp, Mustard oil 2tsp,

Recipe Instructions: 1. Grind soaked mustard, onions, Mustard Seeds, Poppy Seeds, Green Chillies, Black Pepper Corn into a smooth paste and keep aside.. 2. Semi fry fish till slightly reddish/ golden brown and keep aside. 3. Add whole green chilly (slightly slit) and black mustard seeds in the tadka (tempering) 4. Add onion and fry until golden brown. 5. Add haldi (turmeric), salt and ground mustard. Mix. 6. Add a little water and then curd. Mix. 7. It should be like a thick (lat-pat) gravy. (If you want a thinner gravy, add more water as per your preference) 8. Add ginger paste and stir. 9. When it comes to boil then add the fish slowly a. 10. Allow it to simmer for a while then take it off the fire.

Recipe Cuisine: Assamese

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