Friday, February 09, 2018

Red Snapper in Mustard & Coconut Sauce

Maacher Jhaal
My most favourite way to prepare fish is to steam it in a mustard gravy, but this was cooked on the stove-top. The ground mustard was mixed with coconut milk which made the gravy thick and creamy.

Any variety of fish can be prepared in this way. I've used red snapper here and in the past have made this with filleted and bone-in tilapia, catfish and shrimp. The shrimp tasted delicious!

Best served with basmati rice, this serves as a main course, accompanied by a vegetable and dal.

1 red snapper, cut in steaks, marinated in salt and turmeric powder
2 Japanese eggplants, cut in big pieces
1 large onion, sliced
1 large tomato, diced
6 Tbsp. vegetable oil
1/2 tsp. nigella seeds
3 green chilies, sliced or left whole (seeds removed if preferred)
6 Tbsp. black mustard seeds, soaked in water for 2 hours
1 (14 oz.) can coconut milk
Diced cilantro for garnish
salt to taste

  1. Rub the fish steaks with salt and turmeric powder and set aside for 20 minutes.
  2. Drain mustard seeds, add salt to taste along with 1 green chili and blend to a paste.
  3. Heat half the oil over medium-high heat and fry fish steaks & eggplant to a golden brown.
  4. Remove fish and eggplant from skillet and set aside.
  5. Heat remaining oil in the same skillet and sputter nigella seeds and remaining green chilies, until chilies turn grey.
  6. Remove green chilies and set aside for garnishing.
  7. Stir-fry onions in the nigella infused oil until translucent.
  8. Add tomatoes and stir-fry until oil resurfaces and tomatoes break down.
  9. Add mustard paste along with coconut milk and bring to a boil.
  10. Add fish steaks and eggplant to gravy and bring back to a boil.
  11. Lower heat, adjust salt to taste, cover skillet and simmer for 5 minutes.
  12. Remove from heat and garnish with green chilies and cilantro.
Serve with steamed basmati rice as a main course.

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