Fish in Yoghurt & Mustard paste
Dahi Sarson Machhali
Our tribute to another Fish preparation from West Bengal
Sliced Fish –1/2 kg
Mustard paste–4 table spoon (You can get Kasundi-ready made paste or just use English mustard paste)
Salt–1 and 1/2 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
Vessels: One non-stick frying pan and one kadai (wok)
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 as raw oil later on ) 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. The remaining oil can be strained and kept in the fridge to be used for frying more fish within the next week or so. It can’t be used for anything else because of the fishy smell. In a kadai (wok), beat up the yoghurt, mustard paste, milk, salt and sugar to a smooth blend.
Add the raw mustard oil to this mixture. Add the fried fish to this mixture and also add the whole fresh green chillies. Put the Kadai on fire, and as 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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