Bashpata Ar Hoyror Bisi Curry
Ingredients
- 1 block of Bashpata, cleaned
- 2 tsp whole brown mustard seeds
- 1 small onion, grated
- 1 tsp salt
- 1 tsp turmeric powder
- 1 tsp chilli powder
- 1 tsp coriander powder
- 2 - 3 tbsp oil
- 5 - 6 green chillies, sliced in half
- Handful of fresh coriander
- Water as needed
Preparation
Clean the fish by removing the head + tail using a sharp pair of scissors, the fish guts will wash away when you rinse them under water. Once you've cleaned the fish and rinsed them several times, rub the fish with some salt and top up with cold water, leave to one side.
Lightly pound the whole brown mustard seeds in a pestle and mortar and prep your other ingredients.
Rinse the salted water from fish until water runs clear. Place fish in a small saucepan with the onion, salt, ground spices, mustard seeds, green chillies + oil and mix everything together.
Cook the curry over a low heat until the fish start to look cooked through, 5 - 7 mins, then top up with some water to create the shira/sauce, don't add too much water. Swirl the pan to agitate the ingredients, don't mix with a spoon (the fish will break).
Bring curry to a boil and then lower the heat, simmer gently for 8 - 10 mins. Garnish with fresh coriander and serve with white rice.
