By Mohita Prasad
Ingredients
Fish pieces - 10 (750 gm.)
Oil (preferably mustard oil) - 1 cup
Garlic paste - 2 tbsp
Haldi powder - 2 tsp
Red chilly powder - 2 tsp
Mustard - 4 tbsp (made into a paste)
Dhania patta - a bunch (finely chopped)
Tomato - 1 medium (chopped or pureed)
Salt - to taste
Water (boiling) - 600 ml.
Method:
- Cut the fish and wash it thoroughly in a degchi full of water 4-5 times...not running water!
- Put 1 tsp each of haldi powder, red chilly powder, 1 tbsp garlic paste and salt to the fish...marinade for 15 minutes.
- In a karaahi put enough oil for deep frying the fish....fry the fish on medium flame.
- Meanwhile...make a paste of mustard using water, also boil water on the other flame.
- When the fish has been fried, not red...but pinkish - yellow....then take the fish out of karaahi. .. drain out the oil. ( the fish can be consumed at this point as "fried fish" ...it tastes fairly good ) ....
- Put around 5 tbsp of oil (use the leftover oil from frying) in the karaahi...when oil is hot, put mustard paste, and rest of the masala to it along with a little water.
- Saute on medium heat for 4 minutes.
- Put salt, tomato, dhania patta to it.
- Saute for 5 minute, and then add the boiling water.
- When the jhor (gravy) begins to boil...put machhli pieces to it and boil for 3 min. Put off the flame.
- Garnish with some more dhania patta. Serve with steaming rice.
Non Veggies Index
