Tuesday, February 21, 2012

Trout barb curry with mustard

Trout barb curry with mustard
The native name of this fish is ‘bhol’. The fish is originated from sea and then cultured in the saline affected area. The fish is accepted to all even children due to a smaller amount of fish-bone present in it.
You should try this at least once, and I confident you like this dish.
Dwarf catfish medium size6 pieces
Vegetable oil 1 table spoon
Mustard paste 1 tea spoon
Turmeric powder ½ tea spoon
Red chili powder ½ tea spoon
Cumin seed paste ½ tea spoon
Ginger paste ½ tea spoon
Garlic paste ½ tea spoon
Onion paste ½ tea spoon
Green chili sliced 2 pieces
Warm water 4 cups
Salt to taste

Cooking Method:
Take fish pieces, wash repeatedly with plenty of water, and drain out. Mix with small amount of turmeric powder and salt. Take oil to a fry pan and heat. Put all fishes in hot oil, fry for 1 minute take out from heat. Take rest of the oil to a cooking pan and put on heat. Add all ingredients except fish, green chili and mustard paste, stir gently. When the bottom of the pan becomes sticky then pour hot water and stir. Add fish, green chili and mustard and cook covering it for 15 minutes. Remove from heat. Serve hot with plain rice. 3 servings. 

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