- Fish – 5 pieces
- Oil – 3 tbsp
- Mustard paste – 2 tbsp (Recipe given below)
- Onion – 1
- Ginger-garlic paste – 1 tsp
- Tomato – 1 big
- Coriander leaves – 1 tbsp chopped
- Turmeric- 2 tsp
- Red chilly powder – 1 tsp
- Cumin powder – 1 tsp
- Dry mango – 2 pieces
- Salt – As per taste
For mustard paste:
- Mustard seed : 2 tbsp
- Garlic – 5 cloves
- Cumin – 1 tsp
- Dry red chilly – 3 no.
Soak all the above mentioned things with little water and grind to fine paste.
Marinate the fish with salt, turmeric powder and oil for 1/2 hr.
Soak the dry mango pieces in water.
Heat oil in a pan. Fry the marinated fish pieces till golden brown colour in both the sides. Keep them aside.
Chop onion, tomato.
In same pan, add some more oil if needed. Add chopped onion and fry till translucent. Add salt at this stage to cook the onion quickly. Add ginger-garlic paste and saute till rawness of the paste goes off. Add mustard paste into it and cook for some time. Add turmeric powder, red chilly powder, cumin powder into it and fry for some time. Now add chopped tomato, soaked dry mango into this and cook till tomato becomes soft.Add 2 cups of water and cook for 5 minutes. Now add fried fish pieces into the gravy and cook for 10 minutes in low flame.
When the curry gets proper consistency, switch off the flame. Garnish with chopped coriander leaves and serve hot with steamed rice.
Note: You can add boiled potato pieces in the gravy before adding fish pieces, if you like potato.