Easiest Way to Royal Appetizing Fish in Tangy Mustard Sauce

Easiest Way to Royal Appetizing Fish in Tangy Mustard Sauce Delicious, fresh and tasty.

Fish in Tangy Mustard Sauce. Fish in mustard sauce - spicy,tangy & creamy. In odisha we call this 'Macha Besara', Macha means fish and besara is the mustard gravy. This fish curry is a variation to bengali fish curry in mustard sauce with some add on spices.

Turn them carefully so as not to break them up.

Again brush generously with the mustard sauce and broil four to six minutes longer or until fish flakes easily when tested with a fork.

In a shallow bowl, whisk together the honey, mustard, and lemon juice.

You can have Fish in Tangy Mustard Sauce using 13 ingredients and 8 steps. Here is how you cook that.

Ingredients of Fish in Tangy Mustard Sauce

1. Prepare 500 gms of rohu fish cut into pieces.

2. You need 1 1/2 tsp of turmeric powder.

3. You need To taste of salt.

4. It’s 2 tbsp of mustard oil.

5. You need 1 tsp of panch phoron.

6. It’s 1 of onion chopped.

7. Prepare 2 of green chillies ,slit.

8. You need 1 sprig of curry leaves.

9. Prepare 2 of dry mango pieces.

10. You need For of Mustard Paste–.

11. You need 4 tsp of mustard seeds.

12. You need 6-7 of garlic cloves.

13. Prepare 2-3 of dry chillies.

In a separate shallow bowl, combine the bread crumbs with the thyme and add a few shakes of salt and pepper.

Dip each fillet into the honey-mustard sauce and then dredge it in the bread crumb mixture to coat both sides evenly.

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Fish in Tangy Mustard Sauce step by step

1. Wash the fish well and marinate with 1 tsp turmeric powder and salt. Keep aside for 10 minutes..

2. Make a fine paste out of the ingredients mentioned for Mustard Paste. Keep it aside..

3. Heat a skillet or frying pan. Add 3-4 tsp oil and spread it evenly. Gently place the marinated fish pieces and shallow fry them until light brown from both sides on low medium heat. Keep aside..

4. Heat remaining oil in a deep pan. Add panch phoron. When they start to crackle add chopped onion, green chilli and curry leaves. Saute for 3 minutes or until onion turns translucent..

5. Next, add the mustard paste with 2 cups of water. Add 1/2 tsp turmeric powder, salt to taste and bring it to a boil..

6. Once the water comes into rolling boil, slowly add the fried fish and dry mango pieces. Cover and cook on a medium flame for 10 minutes or until it reaches a medium consistency..

7. Once done, switch off the flame..

8. Serve hot with plain white rice..

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Mix the yogurt, mustards and horseradish.

Stir in the beets and dillweed.

Place the fish fillets skin side down on the sheet pan.

Sprinkle generously with salt and pepper.