Himachal Kullu Trout River Himalayan Mustard Pahadi Curry

Ingredients

• 500g fresh Himalayan trout (or any freshwater fish; salmon trout makes an excellent substitute)
• 1 tbsp mustard seeds — ground with 1 green chilli and 2 tbsp water to paste
• 1/2 cup yogurt — whisked
• 3 tbsp mustard oil
• 1 tsp cumin seeds
• 1 medium onion — finely chopped
• 1 tsp ginger — grated
• 1/4 tsp turmeric
• 1/2 tsp red chilli powder
• 1/2 cup water
• Salt to taste
• Fresh coriander and dill (suwa — characteristic Himachali herb for fish)

Method

1. Marinate fish with a pinch of turmeric and salt 10 minutes.
2. Heat 3 tbsp mustard oil to smoking. Fry fish pieces 2 minutes per side until golden. Remove.
3. In same oil add cumin — sizzle. Add onion.
4. Cook 7 minutes until golden. Add grated ginger. Cook 2 minutes.
5. Add the ground mustard paste. Fry stirring 3 minutes until raw smell transforms.
6. Reduce to low. Add turmeric and red chilli powder.
7. Stir. Add whisked yogurt. Stir continuously. Cook on low 5 minutes.
8. Add 1/2 cup water. Bring to a simmer. Return fried fish. Simmer covered 8 minutes.
9. Season with salt. Garnish with coriander and dill.