By Lipika
Ingredients
1 kg Rahu or katla fish whichever is available
25 gms black mustard
25 gms yellow mustard
Salt to taste
Turmeric Powder to colour
Green Chillies according to taste.
75 gms Mustard oil for Cooking.
1 bunch Coriander leaves for Seasoning.
1 tsp Kalajeera to splitter in oil.
- Clean and cut the fish according to ones taste or fish can be cut at the market providing bengali cut.
- Rub it with salt and turmeric according to one's taste and colour.
- Grind the mixed mustard seeds with 10-12 green chillies very well with water.
- If the paste is made in the traditional pounded grinder the taste will be more.
- With 25 gms of oil, marinate the fish along with the mustard paste.
- Take kadai or skillet put 50 gms of mustard oil .
- Put kalajeera when the oil is hot and after it start spluttering put the fish and slowly saute the fish, it should be done in a such way so that pieces should not broken.
- Make the gas oven slow and put 1 cup of water for boiling.
- After the fish is boiled, garnish it with fresh coriander leaves .
- Serve it with fine boiled rice.
Non Veggies Index
