MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fish In A Light Mustard Sauce
Categories: Fish, Indian
Yield: 2 Servings

1 lb Fish; 4 to 5 steaks
1 ts Virgin mustard oil
1/4 ts Turmeric powder
1 ts Oil

MMMMM---------------------------SAUCE--------------------------------
1 1/4 ts Yellow mustard seeds
1/4 ts Nigella seeds
3 cl Garlic; minced
1/2 ts Turmeric powder
1/2 ts Virgin mustard oil
1/4 ts Red chili powder
2 tb Water
3 tb Virgin mustard oil
1/2 ts Fenugreek seeds
1 c Fresh tomato puree
- (3 to 4 md)
2 Green chillies; slit open,
- adjust to tolerance
1 tb Cilantro; finely chopped
Salt; to taste
1/8 ts Sugar
1 c Water; up to 1-1/2 c;
- depending on desired
- consistency

The sauce from this recipe has a pronounced mustard taste and a
bitter end note. We like it this way. However, you can reduce the
mustard quantity to not less than 3/4 ts for a mild flavor.

I used fresh roma tomatoes in this recipe so didn't feel the need to
add any souring agent (like lemon juice or amchoor/dry mango powder).
You could add them at the end of cooking if you feel that the sauce
needs some tart.

Mustard oil is traditionally used in for the curry and it enhances the
taste of the sauce. I cannot suggest a substitute but you can use any
neutral oil. The curry will taste different though.

Clean the fish. Pat dry with a paper towel and rub with 1 ts mustard
oil and turmeric. Set in the refrigerator for 2 hours.

Grind mustard and nigella seeds to a powder (not very fine) using your
coffee grinder. In a small bowl, mix with garlic, turmeric, 1/2 ts
mustard oil, and red chili powder. Add 2 tb water to make a paste.
Refrigerate this paste along with fish for 2 hours. Do not skip this
refrigeration part.

After 2 hours, take out the fish and mustard paste from the
refrigerator and set on the kitchen counter.

In a wide, non stick pan, heat up the 1 ts oil on medium. Layer the
marinated fish steaks on the pan and sear both the sides of the steak.
About 2 minutes on each side. This time will depend on the variety and
thickness of your fish. Put the stove off and let sit.

Meanwhile, in a heavy bottomed pan/kadhai, pour the 3 tb mustard oil
and heat it on medium till you see ripples on the surface. Reduce the
heat to low, wait for a minute and temper the oil with fenugreek
seeds. Saute for 20 seconds till you smell the aroma. Next, reduce
heat to low and very carefully add the ground mustard paste. While
adding to hot oil, the paste will splutter a lot so be careful. Cook
the paste on low heat for 2 to 3 minutes till you see oil starting to
separate on sides of the pan. Add the salt, tomatoe puree, and mix
well. Let cook on low heat, or about 10 to 12 minutes, stirring in
between so that it does not stick to the bottom of the pan. Cook the
paste until you see oil separating on the sides of the pan as well as
it changing color to deep reddish-yellow. Make sure that all the
water has evaporated and the masala is thick and shiny. Again, as the
tomatoes cook, they splutters a lot, be careful.

Once the paste has cooked, add the water, green chillies, cilantro,
check the salt, and bring to a boil on medium low heat. Once boiling,
add the pan fried fish along with the drippings in the pan if any.
Also add the sugar. Cover and let cook for about 5 to 8 minutes. This
time will depend on the variety and thickness of your fish, cook
until the fish is done.

Remove from heat, and let sit for at least an hour before serving.
Serve warm with steamed rice. You could squirt some lemon juice at
the end if you like.

Recipe by sanjuro

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
fish-in-a-light-mustard-sauce.txt>

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