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.
