Veg fish curry in spicy mustard gravy | How to make Veg fish curry in spicy mustard gravy

By Archana Srivastav  |  20th May 2018  |  
5 from 1 review Rate It!
  • Photo of Veg fish curry in spicy mustard gravy by Archana Srivastav at BetterButter
Veg fish curry in spicy mustard gravyby Archana Srivastav
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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.

Veg fish curry in spicy mustard gravy

Ingredients to make Veg fish curry in spicy mustard gravy

  • 1 cup chickpea flour
  • One teaspoon chili powder
  • One teaspoon turmeric powder
  • salt to taste
  • water as required
  • 1 tablespoon Panch phoran
  • 2 tablespoon yellow mustard
  • One teaspoon turmeric powder
  • One teaspoon red chilli powder
  • One teaspoon coriander powder
  • Black pepper one teaspoon
  • cumin one teaspoon
  • salt as par test
  • oil 2 tablespoon or as required

How to make Veg fish curry in spicy mustard gravy

  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

My Tip:

Panchforan is a blend of 5 seeds like fennel seed , black mustard ,seed ,Fenugreek seed cumin seeds,negila seed

Reviews for Veg fish curry in spicy mustard gravy (1)

Payal Singha year ago

I will surely try this.