By David Rocco’s Dolce India
INGREDIENTS
– 4 fillets of pomfret, or white fish
– 6 garlic cloves, peeled
– 1 tsp. mustard powder
– ½ tsp. turmeric
– 2 green chilies
– 3 tbsp. mustard oil
– 1 tsp. mustard seeds
– 2 tbsp. mustard paste
– 3 tbsp. yogurt
DIRECTIONS
On a sil-batta or in a pestle and mortar, grind together 3 garlic cloves, mustard powder and turmeric, mix well and spread it over the fish to marinate. With the remaining 3 cloves of garlic and chilies, grind them into a paste and set aside. Heat up ½ your mustard oil in a pan over high heat. When it’s ready, fry your fish on both sides.
In a separate pan, with your remaining mustard oil, temper your mustard seeds. Next put in your garlic and chili paste to flavor up the oil. Then add in your mustard paste, which is a combination of mustard powder and water. Add in some more water to create a gravy and let your mixture reduce. Then add your fried fish to the sauce, season with salt and cook for a few moments to absorb the flavours. Remove the fish, leaving the gravy in the pan. Add your yogurt to the gravy and let reduce for 5 minutes. Drizzle on top of the fish, garnish with lightly toasted mustard leaves and a mustard flower. Serve.
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