Delhi Haat. Bengali food stall. Some years ago. It was one of the tastiest fish we had eaten. Quite interestingly, even though my wife and I were certain that we were eating it for the first time, the taste seemed familiar. In fact so damn familiar that our tongues could recall the flavor but the minds, even as they went bonkers, were unable to give it the name.

The answer came a few days later. It was so obvious that the first expression was of disbelief, which was followed by our refusal to accept it. But for how long can you wish away the reality.

“Well, well, well!” We said, looking into each other’s eyes like two idiots. “One small twist and such a big difference?” We were still flabbergasted.

What they had done was that instead of the usual “Bengali” mustard seed watery gravy, they had used lots of onion and turned it thick and even used the “Meat Masala.” It was the kind of preparation that we cook at our homes except that in the recipe we use mutton and not fish.

Obviously the next step was to try it out at home. It was time for me to don the Sous Chef hat and assist my wife.

Here we go.

Fish In Mutton Gravy – Recipe

Time

45 minutes (15 min. for preparation and roughly same amount of time for cooking)

Ingredients

Fish (Rohu, Labeo rohita) cut into medium sized steak – 1 kg

Onion (medium chopped) – 300 g

Tomato (diced) – 200 g

Ginger, Garlic & Green Chilli Paste – 2 tbsp (Onion optional)

Coriander & Cumin Seed Powder – 1 tbsp

Garam Masala Powder – ½ tsp

Bayleaf – 1

Black Cardamom Powder – 1 pinch

Salt – 2 tsp or as per taste

Turmeric Powder – 2 tsp

Water – 3-4 cups

Preparation

After washing fish steaks sprinkle salt and turmeric powder. Mix well and keep aside.

Make paste of ginger, garlic and green chilly. Add little onion (optional; my wife usually uses the sides or the other parts which can’t be easily chopped).

Method

Once the ingredients are ready heat oil and fry fish. Keep aside.

Heat oil in the wok add bay leaf.

Add chopped onion and continue stirring them till they are soft.

After which add ginger, garlic, green chilly paste. Mix thoroughly.

Keep stirring till they are cooked and then add coriander and cumin seed powder.

A little later sprinkle garam masala and black cardamom powder. Mix thoroughly.

Add salt.

Then add diced tomatoes.

Thereafter add little water for masala to blend.

When oil starts leaving the sides add water. Keep stirring and make thick gravy.

Thereafter add steaks of fried fish.

Mix well. Cover the wok and reduce the flame to low.

Stir the ingredients once a while. Be careful not to break the steaks.

Keep it on flame for 10 minutes.

And yippie. Your Fish in Mutton Gravy is ready.

Garnish it with coriander.

Serve hot with rice or roti. We prefer it with Maida (White Flour) roti sprinkled with Mangrela (Black Caraway Seeds) for distinct flavor.

Relish the distinct taste. A bit fish. A bit mutton.