Ingredients

• 1.5 kg - fish pieces (any firm white fish)
• 100 gms - mustard oil
• 115 gms - tomato, large red cut into thick round slices
• 60 gms - onions, large cut into thick round slices
• 18 gms - mustard yellow variety (sarson)
• 1 1.5 gms - turmeric
• 1 1.5 gms - cumin seeds, powdered
• 3 gms - coriander seeds, powdered
• 2 cloves, powdered
• 2 cardamoms, powdered
• 2" cinnamon stick, powdered
• 20 pepper corns, powdered
• 6 gms - ginger, scraped and ground
• 6 gms - garlic ground
• 9 gms - salt
• 3 gms - red chillies, powdered

How to Make Machchi Dampukh

• Skin the fish, remove bones and cut into 2" x 2" pieces.
• Wash thoroughly and dry completely on paper or cloth.
• Grind mustard with water and mix in salt.
• Keep it for 12 hours before using.
• Add mustard, salt, red chillies, turmeric, cumin seeds, coriander seeds, cloves, cardamoms, cinnamon, peppercorns, ginger and garlic to the fish and mix thoroughly.
• In a 10" wide baking pan, put a layer of tomato and onion slices alternatively.
• Put fish evenly on them.
• Add mustard oil. Do not stir.
• In a pre-heated oven bake the fish on medium heat for an hour or till the liquid dries up completely and fish is well browned.
• Serve it in the same pan in which it is baked.