Fish in a tangy tomato and mustard sauce
Tamatar Sarson Machali
Sliced Fish –1/2 kg
Tomatoes-3 chopped up
Garlic-4 pieces (Tomatoes + Onion+ Garlic made into a paste in a blender)
Mustard paste–4 table spoon (You can get Kasundi-ready made paste; otherwise just use English mustard paste )
Salt–1 teaspoon (or to taste)
Fresh green chillies whole–4 (Whole chillies only impart a lovely flavor to the cuisine and will NOT make it spicy)
Mustard oil–3 tablespoon Turmeric (Haldi)–1 teaspoon
Pachphoran :mixture of five spices viz. jeera (cumin), saunf (fennel seeds), methi seeds (fenugreek seeds), rai (black mustard seeds), kalonji (onion seeds)–all mixed in equal proportion: 1 teaspoon
Water-2 glasses (One glass roughly 300 ml)
Sprinkle 1/2 teaspoon of salt and all the turmeric on the fish to coat it on all sides. Heat 2 tablespoon of oil (the third tablespoon to be used for making the curry ) in a non stick pan and gently fry the fish @ only 2-3 pieces of fish at a time. After the fish turns a nice golden brown, remove to a plate and add the next batch to the oil. Please ensure that the fish does not burn. In a kadai (wok, add the oil left from frying (make sure the oil is clean with no pieces in it) as well as the fresh third table spoon of oil, and put it on the gas.
As the oil heats up, add the Pachphoran and let it brown. MAKE SURE IT DOES NOT BURN. Add the tomatoes + onion+ garlic paste and stir well. Add the salt and sugar. Keep on stirring till the paste is fried and you can see the oil glistening on the sides of the wok.
Add the Mustard paste and stir well. Add 2 glasses of water. Add the fried fish to this mixture. Also add the whole fresh green chillies. When the mixture comes to a boil, reduce the flame to a minimum (sim/simmer) and cook it for 2 minutes.
Your fish is ready.
© Copyright Prasenjeet Kumar 2013
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