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.

Ingredients:

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.