- 6 pieces of mullet or other white fish
- 3 cloves garlic
- cilantro or parsley
- 2 tablespoons of mustard
- 3 large juicy tomatoes or 2 tablespoons of tomato paste
- 6 tablespoons of oil
- lemon juice
- 2 teaspoons of turmeric powder
Clean and cut the fish into pieces.
Marinate for about 20 minutes the fish pieces in lemon juice, turmeric and salt.
Meanwhile, crush the garlic and finely chop the tomatoes.
Heat oil in a nonstick pan and fry the marinated fish on both sides until browned and reserve.
In the remaining oil, add garlic and saute briefly, then add tomatoes and salt and fry for 2-3 minutes over medium heat until the oil separates and the sauce begins to thicken.
Add the mustard and cook over low heat, mix well until the sauce is smooth.
Add fish and a little water, cover with the sauce and simmer for a few minutes. Add parsley or chopped cilantro.
Remove from heat and garnish with remaining parsley or cilantro and lemon wedges.
Serve this delicious fish curry flavored with mustard rice.
Anecdotes: The fish curry in mustard is traditionally smoked in banana leaves and cooked with a paste of mustard seed called kasundi.
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