A homestyle fish curry with turmeric, chilli and fragrant mustard-oil tempering.
Preparation & cooking time: 35 minutes | Serves: 4
Ingredients
- 500 g firm fish steaks
- 1 potato, cut into wedges (optional)
- ½ tsp turmeric powder, plus a little for fish
- ½ tsp red chilli powder
- 1 tsp cumin seeds
- 1 tomato, chopped
- 2 green chillies
- 2 tbsp mustard oil
- Salt and fresh coriander
- 1½ cups water
Method
- Pat fish dry. Season with salt and a pinch of turmeric; rest 10 minutes.
- Heat mustard oil until shimmering. Lightly sear fish on both sides; remove carefully.
- In the same pan, add cumin and potato if using. Cook briefly, then add tomato, turmeric and chilli powder.
- Add water and green chillies. Simmer until potato is tender, then slide fish back into gravy.
- Simmer gently until fish is just cooked and flakes easily. Finish with coriander.
DHARAA Spice Notes
Turmeric, red chilli and cumin support the fish's flavour. Handle fish gently.
Cooking note: Adjust seasoning to taste. For non-vegetarian dishes, handle raw ingredients safely and cook thoroughly.