Mustard Fish (Sarson Maach)

Ingredients:

• 10 to 15 pieces katla fish
• 2 tsp turmeric powder (marinating the fish)
• 1/2 litre mustard oil  for shallow frying the fish
• 6tsp white mustard seeds
• 7green chillies
• Sufficient water to make the gravy
• 6 to 7 tsp mustard oil for the gravy
• 1/4 tsp turmeric powder ( to be added to the gravy)
• Some finely chopped coriander leaves for garnishing
• 1 tsp freshly ground black pepper
• 5 medium size tomato (chopped)
• Salt to taste

Preparation:

• Clean and wash the fish pieces.
• Evenly smear 2 tsp turmeric powder and some salt on the fish pieces. Mix well and keep aside for 1/2 hour.
• Soak the mustard seeds for 20 minutes. After 20 minutes grind mustard seeds and little water to a smooth paste and keep it aside for at least 2 hours.
• Heat 1/2 litre oil in a kadai and shallow fry the fish pieces.
• Remove fish pieces in a plate and keep it aside.

Method:

• In a large wok or saucepan mix musdard seeds paste, water, turmeric powder, salt and black pepper.
• add the fried fish, chopped tomato and green chillies  and sprinkling some raw mustard oil.
• Put the wok or saucepan on the gas and cook the mixture in a low heat.
• Cook till you acquire the consistency you need thick and thin.
• Garnish with coriander leaves and some raw mustard oil. Serve hot with rice.