By Lipika
Ingredients
Parse fish (it should weigh atleast 10 nos in one kg.). Clean it
1 tsp Kalajeera
5-6 hot green chillies to be slitted from the middle.
Salt and Turmeric for taste and colour.
200 gms Mustard Oil
Method:
- Clean the fish which are already cut from the market and rub it with 1/2 teaspoon of turmeric and salt.
- Heat 2 tbsp oil in the kadai and fry the fish .( Always remember fry the fish only when the smoke comes out).
- Keep the fish aside.
- Put 2 tsp oil in kadai and put the kalajeera along with slitted green chillies and 1 tsp salt.
- Put one cup of hot water in it and let it boil.
- Put the fried fish in it and slow the gas flame always whenever the fishes are kept for boiling.
- Now when its done serve it with rice.
Non Veggies Index
