Ingredients

• 10 to 15 pieces rohu or katla (or any sweet water fish)
• ½ tsp - turmeric powder (for marinating the fish)
• sufficient oil for shallow frying
• ½ tsp - kalonji (onion seeds)
• 2 to 3 dry red chillies (or as per taste)
• 5 to 6 tbsp - mustard seeds
• 2 green chillies
• sufficient water to make the gravy
• 1/4 tsp - turmeric powder (to be added to the gravy)
• 3/4 to 1 tsp - red chilli powder
• juice of half a lemon
• finely chopped coriander leaves (for garnishing)
• 5 to 6 slit green chillies (for garnishing)
• salt to taste

How to Make Mustard Fish

• Clean and wash the fish pieces.
• Evenly smear 1.5 tsp turmeric powder and some salt on the fish pieces.
• Mix well and keep aside for a few minutes (about 20 minutes).
• Lightly heat oil in a kadai. Add kalonji and dry red chillies.
• Fry for a minute, add the marinated fish and shallow fry on a medium flame till done.
• Remove in a plate and keep it aside.
• Grind the mustard seeds, the two green chillies and salt to a smooth paste.
• Now add sufficient water and mix well.
• Strain the mustard and you will get the yellow water.
• Boil this mustard water in a heavy-bottomed vessel and add the fried pieces of fish.
• Add little salt, 1/4 tsp turmeric powder and red chilli powder.
• Boil till you acquire the consistency you need thick and thin.
• Switch off the gas and add lemon juice. Mix very gently.
• Garnish with coriander leaves and slit green chillies. Serve hot with rice.