fish curry

Directions

1. First, thoroughly wash the glassfish and the drain. ≈ 2 min
2. Small fish usually don’t need to have their guts removed, but if you wish, you can also remove the head. ≈ 3 min
3. Next, sprinkle the washed fish with a spoonful of turmeric powder, a pinch of salt, and a pinch of red chili flakes, and let them rest for 10 minutes. ⏱ 10 min
4. Next, heat 2 tablespoons of sesame oil in a pan, then gently add the fish, making sure not to break it. ⏱ ≈ 7 min
5. Cook the fish on both sides until it is lightly golden. ⏱ ≈ 10 min
6. Wash the potatoes, squash, eggplants, and pumpkins, then cut them into evenly sized cubes. ≈ 8 min
7. Make sure the vegetables are roughly the same size, so they cook evenly. ≈ 3 min
8. To prevent eggplants from turning brown, soak them in water after cutting them. ⏱ ≈ 30 min
9. Carefully remove the pumpkin skin, but leave some on. ≈ 3 min
10. In the pan over the heat, heat the remaining 2 tablespoons of oil paint mustard. ⏱ ≈ 10 min
11. Heat the oil paint until it starts to smoke, then reduce the heat and add the spices. ⏱ ≈ 10 min
12. Combine the mint, cumin, mustard, and mustard seeds. ≈ 4 min
13. Once the spices have released their aroma, add the onion paste (or chopped onion) and stir constantly to prevent it from burning. ≈ 4 min
14. Continue to cook for an additional 2 minutes, adding garlic paste and ginger paste if desired. ⏱ 2 min
15. The spices to add include turmeric powder, red chili powder, and salt. ≈ 3 min
16. Once the spices begin to release their flavors, add the chopped apple and pumpkin pieces. ≈ 3 min
17. Stir for 2 to 3 minutes, then add the pumpkin and eggplant. ⏱ 3 min
18. The vegetables will release their water; cover and let simmer over low heat for 5 minutes. ⏱ 5 min
19. Stir occasionally to prevent them from sticking to the bottom. ≈ 4 min
20. When the vegetables are tender enough, you will know that they are cooked through. ≈ 3 min
21. Then, add mustard paste, chopped fresh chili peppers, and half a cup of warm water to the pot. ≈ 3 min
22. It’s best to mix the mustard paste with a little water in advance to prevent it from clumping. ≈ 4 min
23. Stir the mixture well and cover the pot for an additional 5 to 7 minutes. ⏱ 7 min
24. Once the vegetables are almost cooked, taste and adjust the seasoning as needed. ≈ 2 min
25. You can add a few extra fresh chili peppers, chopped, if you like. ≈ 3 min
26. Arrange the glass fish in a pan. ⏱ ≈ 7 min
27. Don’t overmix; gently combine the fish with the vegetables. ≈ 4 min
28. Cover the pan and reduce the heat to low. ⏱ ≈ 10 min
29. Let it simmer for 10 minutes. ⏱ 10 min
30. Meanwhile, the fish will absorb the spices, and the bread will become dry, with a crispy texture. ⏱ ≈ 7 min
31. However, remove the fish before they are completely dry, so that only the slightly golden oil paint remains at the bottom of the pan. ⏱ ≈ 7 min