Sprinkle salt and turmeric powder on the fish and keep aside for 10 mins.
Heat enough oil for deep frying and fry the fish pieces a few at a time till crisp and golden brown.
Remove most of the oil leaving only a 2-3 tsp. in the pan. Remove the oil from fire, mix in the beaten curd. mustard powder and a few slit green chillies (optional). Blend well so that the mustard and curd mix well in the oil.
Add a cup of water. Put the mixture back on fire and add the fish pieces. Boil over low heat for 2-3 mins.
Serve with plain rice.
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Walter Pais is a passionate cook who aims to share his culinary experience through his interesting blog.