Ingredients

• Rohu fish - 1 kg

• Curd - 500 gm
• Black Mustard - 1 tbsp
• Yellow mustard - 1 tbsp
• Dry red chilli - 5-6
• Garlic cloves - 14-15
• Tomato - 1 large
• Onion - 1 large

• Green chillies - 4-6
• Curry leaves - a handful
• Nigella seeds (kalonji) - 1 tsp
• Salt for marinade and taste
• Sugar - 2 tbsp

How to Make Home-Style Dahi Machcha

• Wash the fish properly. Add salt to pieces and keep aside.

• In a frying pan, heat 4 tbsp mustard oil and lightly fry the fish in batches of two or three. Set aside.
• Make the mustard paste by grinding black and yellow mustard together with garlic and dry red chilli to a smooth paste.
• For the sauce, add 1 tbsp salt, 2 tbsp sugar and the mustard paste to the curd and whisk it well. Gently add all the fried fish pieces to the curd mixture and let it marinate for 10-15 mins.
• For the tempering, heat 2 tbsp mustard oil in a pan. Add nigella seeds and curry leaves.
• Once they splutter, add the marinated fish followed by the curd. Avoid stirring for the fish could break.
• Add more flavour and texture by adding roundels of tomatoes, onion and slit green chillies.
• Cover and let the dish simmer for another 20 mins. You may add 100 ml water if you find the gravy too thick. Adjust the seasoning as per taste.
• Finish with a spurt of mustard oil. Serve with hot rice.