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Basti Mustard-Pungent Maach Creamy Curry
🇮🇳 Indian

Basti Mustard-Pungent Maach Creamy Curry

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Basti cooking — Basti Mustard-Pungent Maach Creamy Curry brings a mustard-pungent touch with a classic creamy curry finish. About 34 minutes from fridge to table.

Prep 14 min Cook 20 min Serves 2 Medium

Ingredients

  • Garam Masala1/2 tsp
  • Saltto taste
  • Onion1, finely chopped
  • Tomato2, chopped
  • Turmeric Powder1/2 tsp
  • Vegetable Oil2 tbsp
  • Fish450 g, steaks

Optional extras

  • Green Chili1-2, slit

Instructions

  1. 1

    Marinate the main ingredient with turmeric, chili, and salt for 15 minutes.

  2. 2

    Heat oil; fry or sear until lightly coloured, then set aside.

  3. 3

    In the same pan, saute aromatics and spices.

  4. 4

    Return the main ingredient; add gravy ingredients.

  5. 5

    Simmer covered until tender.

  6. 6

    Reduce to coat; finish with herbs or cream if using.

  7. 7

    Serve immediately.

Chef's tip

Rest 5 minutes off heat so the spices settle.

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