Bihari Fish Curry (& Simple Machine!)
Happy New Year to everyone here at SIR Nation! I have long been into a dormant no-cooking zone since past few months, decided to make a come back with a Bihari Fish Curry recipe! I would also like to share about a simple tool
That made the fish frying process a lotttt easier!! Yup, you guessed it right it's a pair of tongs!( If I ever told my mom that we use tongs for fish flipping instead of rotis, she would gladly dismiss this idea with a wave of her hand!! ) but tongs are great! They ensure the fish remains intact and get beautifully fried on all sides even with min. oil! The success of this recipe will depend on the following:
1) Fresh Fish: I use SeaBeams and White Bass- ask in your local Chinese store when the fresh fish arrive and be there to grab your catch. Lift and look inside the gills, a red-Ish gills means fresh fish! Poke on the belly a fresh fish will bounce back!
2)yellow mustard seed: 1 teaspoon per pound- no more no less!
3) mustard oil: this is an acquired taste! You either love mustard oil or you don't! While the eastern India will eat anything made in mustard oil, rest may find it a bit overwhelming!
4) water: mustard seed turn crazy bitter in non- filtered, high chlorine water! Caution plz!