Bihari · Lunch, Dinner
Bihari river fish curry
Freshwater-style fish curry in a mustard oil and mustard seed gravy with potato.
- Calories
- 505 kcal
- Protein
- 39 g
- Carbs
- 61 g
- Fat
- 11 g
- Prep
- 15 min
- Cook
- 20 min
Per serving, for one person.
Contains: fish, mustard.
Ingredients
- 170 g White fish fillets
- 90 g Potatoes
- ½ tbsp Mustard oil
- ½ tsp Mustard seeds
- ¼ tsp Fenugreek seeds
- ¾ chilli Green chillies
- 55 g Basmati rice
- ¼ tsp Turmeric
- ¾ tsp Chilli powder
- ¼ tsp Salt
Method
- Rub the fish with turmeric and salt, then shallow-fry briefly in the mustard oil until lightly browned; set aside.
- In the same oil, crackle mustard and fenugreek seeds, then add the potato, cooking 5 minutes.
- Stir in the remaining turmeric, chilli powder and slit green chilli, add two cups of water and simmer 10 minutes.
- Slide the fish back in and simmer gently for 5 minutes.
- Rinse the rice and simmer in twice its volume of water for 15 minutes; serve the curry over the rice.
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