Nepali Fish Curry with Crispy Roe Fry
Gold Coast mullet fried golden, simmered in a fresh mustard-tomato masala. Crispy fish roe on the side.
Everything you'll need
- 4 pieces (about 1 kg) Local sea mullet cutletsback soon
- ½ tsp Red chilli powder
- 1½ tsp Turmeric (haldi)
- to taste Salt
- 1¼ tsp Ginger-garlic paste
- as needed Oil for frying
- 1½ tbsp Brown mustard seeds
- 1 tbsp Yellow mustard seeds
- 1 tbsp Coriander seeds
- 1¼ tbsp Cumin seeds
- 2 to 3 inch piece Fresh ginger
- 1 full head Garlic
- 2 to 3 Green chillies
- 2 medium Tomatoes, blended smooth
- 2 cups Water
- 1 handful Fresh coriander leaves
- 2 tbsp Gram flour (besan) for roe coating
The method
- 1
Coat the mullet cutlets with chilli powder, turmeric, salt and ginger-garlic paste. Set aside for 10 minutes.
- 2
Heat oil in a pan and fry the marinated cutlets until golden on both sides. Remove and set aside. Coat the fish roe in gram flour with a pinch of salt, chilli powder and turmeric. Fry until golden and crispy. Remove and set aside.
- 3
Blend the mustard seeds, coriander seeds, cumin, ginger, garlic, green chillies, turmeric and 4 tbsp water until completely smooth. Blend the tomatoes into a smooth puree separately.
- 4
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.
- 5
Add the tomato puree and cook on low heat for 8 to 10 minutes. Pour in 2 cups of water and season with salt. Cook for 5 to 6 minutes on low-medium heat.
- 6
Add the fried fish into the gravy. Cover and cook for 5 minutes. Add fresh coriander, turn off the flame and cover for 3 minutes. Serve hot over steamed rice with the crispy roe on the side.
About this dish
Shared by one of our regular customers. It tastes even better the next day.