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Veg fish curry in spicy mustard gravy

May-20-2018
Archana Srivastav
10 minutes
Prep Time
40 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Veg fish curry in spicy mustard gravy RECIPE

Veg fish curry basically made by besan. My mummy used to call this recipe besan ki machli ,this recipe is very close to my mummy .This vegetarian delicacy is a traditional recipe from Bihar which is cooked in mustard gravy and tastes like fish curry hence the name. I have made an attempt to prepare this in very traditional way just like my nani used to make without any twist and tricks really loved every bit of making this today from a start to the finish.

Recipe Tags

  • Veg
  • Medium
  • Bihar
  • Roasting
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. 1 cup chickpea flour
  2. One teaspoon chili powder
  3. One teaspoon turmeric powder
  4. Salt to taste
  5. Water as required
  6. 1 tablespoon Panch phoran
  7. 2 tablespoon yellow mustard
  8. One teaspoon turmeric powder
  9. One teaspoon red chilli powder
  10. One teaspoon coriander powder
  11. Black pepper one teaspoon
  12. Cumin one teaspoon
  13. Salt as par test
  14. Oil 2 tablespoon or as required

Instructions

  1. Add one cup chickpea flour in a bowl
  2. Add salt red chilli powder turmeric powder in it
  3. Add some water or make a smooth batter of medium consistency like dosa batter
  4. Heat a teaspoon of oil in a non stick pan
  5. Pour a laddle full batter on the heated pan.
  6. Spread like cheela and cook in low medium flame
  7. When upper layer is still uncooked fold Sheela into 3 folds, flip and cook until crisp
  8. Keep aside for cooling and after cooling cut into small squares and set aside
  9. For gravy masala
  10. Take a grinder add yellow mustard, seed, garlic, coriander, powder, cumin ,black pepper, powder and mango powder, red chilli powder and turmeric powder and some water
  11. Grind it well and make a smooth paste
  12. Heat mustard oil in a wok. Crackle Panch phoran in it
  13. Add grounded Sarso masala Saute for 5 minutes
  14. Add some water and soute once again
  15. When masala leaves the oil add 2 cup of water in it and make a thin gravy let it boil
  16. Now add cut cheela pieces in boiling curry
  17. Cook with lid in low flame for 10 minutes
  18. Serve hot with roti and steamed rice
  19. I love to eat only with the steamed rice

Reviews (1)  

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Payal Singh
May-24-2018
Payal Singh   May-24-2018

I will surely try this.

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