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.
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.