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Mustard Pasanda Snapper
🇮🇳 Indian

Mustard Pasanda Snapper

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Kakinada cooking — Mustard Pasanda Snapper brings a mustard touch with a classic pasanda finish. About 42 minutes from fridge to table.

Prep 22 min Cook 20 min Serves 4 Medium

Ingredients

  • Saltto taste
  • Tomato2, chopped
  • Cumin Seeds1 tsp
  • Vegetable Oil2 tbsp
  • Mustard Seeds1 tbsp
  • Mustard Oil2 tbsp
  • Snapper450 g, steaks

Optional extras

  • Fresh Cilantro2 tbsp, chopped

Instructions

  1. 1

    Soak or rinse dals/grains if the dish uses them.

  2. 2

    Pressure-cook or simmer the base until soft.

  3. 3

    Prepare a tempering of ghee, cumin, garlic, and chili.

  4. 4

    Pour tempering over the cooked base.

  5. 5

    Simmer briefly to marry flavours.

  6. 6

    Mash lightly if desired; garnish with cilantro.

  7. 7

    Serve with rice or roti.

Chef's tip

Serve hot with roti, rice, or soft paratha.

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