Ingredients

• 1/2 kg - Rohu or Hilsa fish, cut into small pieces
• 1/2 tsp - coriander leaves chopped
• 1 tsp - mustard seeds
• 1 tsp - poppy seeds
• 1 tsp - cumin seeds
• 4 to 5 - Kashmiri chillies
• 8 garlic flakes
• 1/2 tsp - turmeric powder
• 1/4 tsp - Kalonji
• 1 small raw mango, cut into pieces or 2 tomatoes
• 4 green chillies chopped
• 4 tbsp - mustard oil
• a little curry leaves
• salt to taste

How to Make Sarson Macchi

• Clean and wash fish pieces well.
• Apply one tsp turmeric powder and two tsp salt to the fish and keep aside.
• Heat oil in a flat vessel.
• Add Kalonji and curry leaves.
• When the Kalonji splutters, add the fish pieces and light fry them.
• Grind the rest of the ingredients to a paste.
• Add 2 cups of water for the gravy and stir well.
• Add the garam masala and salt.
• Simmer till the gravy becomes thick.
• Garnish with coriander leaves and green chillies.
• Serve Sarsoon Machhi hot with plain rice.