Ingredients Fish:

    Small whole fish –
    Tangra, percey, bata, goby etc.
    Large fish pieces –
    Rui, salmon, ahi-tuna etc.

Mustard seeds (mix black and yellow)
Turmeric powder
Cumin powder
Kalo jeera (nigella seeds)
Green chilies
Salt
Cooking oil
Chopped corriander leaves (cilantro)

Method

1. Wash fish thoroughly, coat with salt and turmeric and leave for 20 min.
2. Fry fish: small fish lightly, large fish pieces til crispy.
3. Mix yellow and black mustard seeds in a 3:2 ratio and grind them in a spice/coffee grinder with the chilies and a some salt, mix with a lot of water and set aside.
4. In a pan heat a some fresh oil, fry the kalo jeera til they pop and add any more chili if needed. Next add the turmeric and a pinch of cumin powder, mix in the oil.
5. Strain and add all the water from the mustard, make sure you squeeze all the juices out of the pulp (use a tea-strainer and spoon or just your hand), add more water if required.Throw away the seed remains.
6. Turn the heat up till it statrs to boil and then add the fish and more salt if required.
7. Cook till fish is done, sauce should be thick.
8. Mix in corriander leaves and serve with steamed rice.

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