Creating History with Fish Curry

I am sort of a disastrous chef. But that does not stop me from trying to cook. This time, I attempted the dreaded Fish Curry – Nepalese style. And guess what, for a change, it was not disastrous – with my mum’s help, of course.

When following my mum’s recipe… umm, sorry…there is no recipe. I call it going by “ratio and proportion” and instincts. That’s primarily because she didn’t really learn these recipe from a book. It was merely passed down to her and she watched and learnt. I am expected to do the same, which is incredibly hard but this a proof that I made it!  And this is my attempt to document my victory 😉

Part 1: You got to get the fish ready first.Wash and clean 6 bass steaks. Squeeze half a lemon (big lemon) and marinate it together with salt & cumin & a pinch of turmeric powder. Keep aside for a few hours then fry them on a deep pan.

Part 2: Grind 4 tablespoon of the yellow mustard seeds into a fine powder. Mix it together with 1 tablespoon of garlic paste & a little turmeric and cumin. I also added 2 spoons of the “Fish Curry Masala” I bought from the Indian Store (Mum was like no no on this… But I went against her anyways, I had already bought it and basically didn’t want to waste it…lol). Then add the whole paste into the deep pan, together with 2 chopped tomatoes and 1 chopped onion. When the texture becomes more like a thick gravy, just add in the steak and some green peas. Let it all cook in together for a few minutes and wollaah… dinner is served. Goes great with steamed rice.

And just like that, I made history in my kitchen with my first ever fish curry!
Thank god for creating mums & skype.

Ready, Set, Done!