Mustard Fish
By : Method
- Clean and wash the fish pieces.
- Evenly smear � tsp turmeric powder and some salt on the fish pieces.
- Mix well and keep aside for a few minutes (about 20 minutes).
- Lightly heat oil in a kadai. Add kalonji and dry red chillies.
- Fry for a minute, add the marinated fish and shallow fry on a medium flame till done.
- Remove in a plate and keep it aside.
- Grind the mustard seeds, the two green chillies and salt to a smooth paste.
- Now add sufficient water and mix well.
- Strain the mustard and you will get the yellow water.
- Boil this mustard water in a heavy-bottomed vessel and add the fried pieces of fish.
- Add little salt,1/4 tsp turmeric powder and red chilli powder.
- Boil till you acquire the consistency you need thick and thin.
- Switch off the gas and add lemon juice. Mix very gently.
- Garnish with coriander leaves and slit green chillies. Serve hot with rice.
Ingredients:
10 to 15 pieces - rohu or katla (or any sweet water fish)
� tsp - turmeric powder (for marinating the fish)
sufficient oil for shallow frying
� tsp - kalonji (onion seeds)
2 to 3 - dry red chillies (or as per taste)
5 to 6 tbsp - mustard seeds
2 - green chillies
sufficient water to make the gravy
1/4 tsp - turmeric powder (to be added to the gravy)
3/4 to 1 tsp - red chilli powder
juice of half a lemon
finely chopped coriander leaves (for garnishing)
5 to 6 - slit green chillies (for garnishing)
salt to taste
10 to 15 pieces - rohu or katla (or any sweet water fish)
� tsp - turmeric powder (for marinating the fish)
sufficient oil for shallow frying
� tsp - kalonji (onion seeds)
2 to 3 - dry red chillies (or as per taste)
5 to 6 tbsp - mustard seeds
2 - green chillies
sufficient water to make the gravy
1/4 tsp - turmeric powder (to be added to the gravy)
3/4 to 1 tsp - red chilli powder
juice of half a lemon
finely chopped coriander leaves (for garnishing)
5 to 6 - slit green chillies (for garnishing)
salt to taste
RECIPES BY ANITA RAHEJA
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