Nepali-Style Fish Curry with Crispy Roe Fry

Cook along and shop the ingredients on our interactive recipe page.

One of our lovely regular customers shared this with us, and we had to put it on the blog. Local Gold Coast mullet fried golden, then simmered in a fresh mustard-tomato masala. On the side, crispy fish roe fried in gram flour (besan) until golden and crunchy.

And the best part? It tastes even better overnight. Save some for tomorrow.

---

Ingredients

For the fish and roe fry:

• 4 fresh local sea mullet cutlets
• ½ tsp red chilli powder
• ½ tsp turmeric (haldi)
• ½ tsp salt
• ¼ tsp ginger-garlic paste
• Oil for frying
• Fish roe from the mullet
• Gram flour (besan) for coating roe
• Salt, chilli powder and turmeric for roe coating

For the masala paste:

Ingredient	Amount
Brown mustard seeds	1½ tbsp
Yellow mustard seeds	1 tbsp
Coriander seeds	1 tbsp
Cumin seeds	¾ tbsp
Fresh ginger	2 to 3 inch piece
Garlic	1 full head
Green chillies	2 to 3
Turmeric (haldi)	½ tbsp
Water	4 tbsp

For the gravy:

• 2 medium tomatoes, blended smooth
• ½ tbsp cumin seeds
• 1 tbsp turmeric powder
• 1 tbsp chilli powder
• 2 cups water
• Salt to taste
• Fresh coriander leaves

---

Method

Step 1: Marinate and fry the fish

Coat the mullet pieces with chilli powder, turmeric, salt and ginger-garlic paste. Set aside for 10 minutes, then fry in hot oil until golden on both sides. Remove and set aside.

Step 2: Fry the roe

Coat the fresh fish roe in gram flour (besan) with a pinch of salt, chilli powder and turmeric. Shape and fry until golden and crispy: crunchy shell, soft centre. Serve as a side alongside the curry.

Step 3: Make the masala paste

Blend all paste ingredients until completely smooth. The smoother the paste, the better the gravy. Also blend the 2 tomatoes into a smooth puree separately.

Step 4: Cook the masala

Heat oil in a heavy pan on low flame. Add cumin seeds and let them splutter. Add turmeric and chilli powder, then add the mustard-spice paste. Fry until the colour deepens and oil rises to the surface. Add the tomato puree and cook on low heat for 8 to 10 minutes. Pour in 2 cups of water, salt to taste. Cook 5 to 6 minutes on low-medium heat.

Step 5: Bring it together

Add the fried fish into the gravy. Cover and cook for 5 minutes. Add fresh coriander, turn off the flame, cover for 3 minutes.

Serve hot over steamed rice, with the crispy roe on the side.

And save some for tomorrow. Cold curry fish reheated with hot fresh rice the next day is, according to our customer, the whole reason to make a big batch.

---

Got a dish you made with our fish? Send us your video and we will feature you on the blog and Instagram. Email us at admin@tasmanstarseafood.com.