Difficulty: Easy | Prep Time: 15 mins | Cook Time: 15 mins| Yield: 4 Servings
4 Pieces Rohu/Bhetki/Illish
2 tbsp Mustard Seeds
3-4 Green Chillies
1/8 tsp Kalonji (Black Cumin)*
½ tsp Turmeric Powder
½ tsp Red Chillie Powder
1 tsp Yogurt**
4 tbsp Mustard Oil***
Salt to taste.
- Clean and wash the pieces of fish.
- Apply ¼ tsp of turmeric and about 1 tsp of salt to it. Leave it aside for 10-15 mins.
- Wash the mustard seeds well. In a blender add a green chillie along with the mustard seeds and a little water. Blend it well to a smooth paste. When mustard is blended, at times it tends to become bitter. Adding the chillie will avoid this. But before using the paste always taste and ensure it is not too bitter before you use it in your cooking. Light bitterness may be there.
- Heat oil and fry the fishes till lightly brown. Remove from pan and leave it aside.
- In the same pan, add the kalonji and a green chilli (after making a slit in it).
- Once the kalonji starts to splutter, add the mustard paste, turmeric powder, red chilli powder and about a little water.
- Fry the masala till oil starts separating. Add salt and yogurt. Mix the yogurt well and continue stirring till the masala the water evaporates fully.
- Now add about a cup of water and let it come to a boil.
- Now add the fishes and cover and cook on medium heat for about 1-2 mins. The fishes should be done by then.
- Uncover, add the remaining green chillie and, on high, let the excess water evaporate.
- Once oil starts appearing on top, remove from heat and serve hot with steamed rice.
*Has various other names as well
**Traditionally yogurt is not added, though this gives a nice taste to the gravy. You may do away with it also.
***Ideally mustard oil should be used to give the right taste and flavour. Nonetheless, use normal oil if you do not have mustard oil at home.