Fish curry prepared in kachchi ghani mustard oil with plentiful sprinkle of curry leaves and coriander leaves has an overwhelming flavour.

“ The term kachchi ghani refers to filtered oil which is extracted by cold pressing the seed; mustard oil (sarson ka tel) is a vegetable oil and is obtained from seeds of the mustard plant”.

The Recipe:

• Marinate the fish pieces (about 20) in a tsp. of turmeric powder.
• Saturate a lime sized ball of  tamarind in a glass full of water.
• Grind these ingredients into curry paste using tamarind water:

1. Finely grated shreds of coconut meat ( from half of the coconut shell)
2. Pieces of 4 small onions
3. 7 to 10 garlic cloves
4. A small share of ginger root
5. Two green chillies (or more according to your preference of taste)
6. Pieces of 4 small tomatoes

• In 15 Tbs.of kachchi ghani mustard oil:

1. Sauté the curry paste for few seconds ,
2. Add salt (according to preference),
3. Add finely chopped pieces of curry leaves and coriander leaves (according to preference),
4. Dilute the curry paste according to desired consistency using the tamarind water,
5. Add the marinated fish pieces in the warm curry.

It takes about 10 minutes for the fish to cook in low heat.

Happy Eating ♥