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500 gms - fish
50 gms -
10-12 pods -
1 - ginger, thumb-sized
1/2 tsp - Paas phooron
1/2 tsp - coriander powder
1/2 tsp -
Red Chilli powder
juice - 2 tbsp
- 1 tsp
How to Make Maasor Sorssori
Make a paste of mustard seed, garlic, ginger and green chillies. Keep aside.
Marinate the fish pieces with lemon juice, turmeric powder and salt for 30 minutes.
Heat mustard oil and shallow fry the fish pieces. Keep aside.
Add paas phooron to the same oil.
When the paas phooron starts spluttering, add chopped onion and bay leaf. Fry till golden brown.
Add the mustard seed, garlic, ginger and green chilli paste and stir fry till oil separates.
Add coriander powder, red chilli powder, turmeric powder and salt.
Cut and add the tomato, mix well and cover.
When the tomato pieces start to melt, add water and cover again.
When water start to boil, add the fish pieces and cook on low flame until oil floats on top of the gravy or till done.
Add a teaspoon of mustard oil and chopped coriander leaves.
Serve with rice.
Recipe Courtesy: brahmosfoodie
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.