MUSTARD CURRY SAUCE
This recipe comes from recipelink. Suppose to taste like the "Chicken Kitchen" sauce. Very flavorful. So simple to make. Great for dipping chicken,pork or whichever you like. Make it the night before wanting to use, so flavors can blend in.
Provided by FrenchBunny
Categories Sauces
Time 5m
Yield 1-2 serving(s)
Number Of Ingredients 4
Steps:
- Stir vigorously until water is well mixed into the mayo-mustard-curry mix.
- Add more or less water, depending on how "runny" you want the sauce to be.
- Can add or take away some curry as per your taste.
Nutrition Facts : Calories 106.8, Fat 10.2, SaturatedFat 1.5, Cholesterol 10.5, Sodium 297.2, Carbohydrate 3.4, Fiber 0.5, Sugar 1.3, Protein 0.5
CURRY-MUSTARD STEAMING LIQUID
Provided by Molly O'Neill
Categories condiments
Time 5m
Yield About 3 1/2 cups
Number Of Ingredients 3
Steps:
- Whisk together the mustard, curry powder and water. Place in the desired steaming equipment. Bring to a boil. Reduce heat and simmer for 1 minute. Begin steaming. Add boiling water if too much of the liquid evaporates before cooking is complete.
Nutrition Facts : @context http, Calories 11, UnsaturatedFat 0 grams, Carbohydrate 2 grams, Fat 1 gram, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 53 milligrams, Sugar 0 grams, TransFat 0 grams
BENGALI MUSTARD FISH
A simple seafood curry of white fish, tomatoes and whole green chillies that is deliciously spicy, healthy and quick enough for every day
Provided by Anjum Anand
Categories Dinner, Lunch, Main course, Supper
Time 37m
Number Of Ingredients 10
Steps:
- In a bowl, marinate the fish in 1/4 tsp turmeric and a good pinch of salt, tossing to coat, then set aside. Using a spice grinder or a pestle and mortar, grind the mustard seeds to a fine powder. Put the tomato, garlic, 2 or 3 green chillies, the powdered mustard seeds, 1/2 tsp turmeric, a pinch of salt and 150ml water in the small bowl of a food processor and blitz to a smooth paste.
- Heat 3 tbsp of the mustard oil in a medium-sized non-stick pan until smoking, then take off the heat and wait for 30 secs. Add the nigella seeds to the pan and allow to sizzle for 10 secs, then add the paste. Cook over a medium heat, stirring occasionally, until all the excess liquid has evaporated and the paste releases its oil. Lower the heat and continue cooking for another 4 mins or so, until it darkens a little. Add 400ml water and the remaining chillies, bring to a boil and simmer for 7-8 mins until it has a medium consistency, not too watery. Check the seasoning and keep on a low heat while you fry the fish.
- Heat the remaining oil in a frying pan until smoking. Add the fish and fry on all sides for around 6 mins until golden brown. Add the fish to the mustard sauce, bring back to the boil and cook for 2 mins. Sprinkle on the coriander leaves and serve with rice, if you like.
Nutrition Facts : Calories 492 calories, Fat 30 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 52 grams protein, Sodium 0.4 milligram of sodium
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