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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Clean the fish slices and pat them completely dry using kitchen paper.
In a small bowl, mix turmeric powder, salt, and besan. Sprinkle this dry mixture evenly over the fish slices and gently spread it with your fingers to coat both sides thoroughly. Let it sit for 10 minutes.
Heat mustard oil in a flat pan over medium heat until it smokes, then lower the heat to medium. Gently place the fish slices into the oil and cook undisturbed for 2 minutes on each side until lightly crisp and golden. Remove and transfer to a plate.
In a small blender jar, grind the onion, tomato, ginger, garlic cloves, and green chillies into a fine paste without adding extra water.
In the same pan with the remaining oil, add black mustard seeds and allow them to crackle.
Add the ground masala paste and curry leaves and cook over medium heat, stirring regularly, until the raw aroma fades and oil separates around the edges (about 4–5 minutes).
Lower the heat and stir in Kashmiri red chilli powder, turmeric powder, salt and 1/4 cup water to prevent the spices from burning and sauté for 1 minute.
Lower the heat and add the whisked curd. Stir continuously until the mixture is well combined and the oil starts releasing again.
Pour in 3/4 cup of water, stir well, and bring to a simmer. Cook covered for 3–4 minutes until it slightly thickens.
Carefully place the fried fish slices into the simmering sauce. Spoon some gravy over the fish slices.
Cover and let simmer on low heat for 3-4 minutes so the fish stays tender and absorbs the spices.
Turn off the heat, sprinkle garam masala, and top with fresh chopped coriander leaves. Serve hot with steamed rice or chapatis.
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Heat the mustard oil until it reaches the smoking point, then lower the flame before frying to remove raw oil pungency.
After frying fish, add ½ to 1 tablespoon extra mustard oil if the pan looks too dry before crackling mustard seeds.
Fry the fish undisturbed for 2 minutes per side so the besan-spice coating stays attached and crisp.
Can I use a different type of fish?
Yes, you can use any firm white fish as a substitute for Seer fish.
Is there an alternative to mustard oil?
You can use any neutral oil, but mustard oil adds a unique flavour.
Can I skip the curd?
Curd adds texture and flavour, but you can skip it if necessary.
How spicy is this dish?
The dish has a moderate spice level, but you can adjust the green chillies to taste.
What can I serve with this dish?
It is best served hot with steamed rice or chapatis.
