250 g (9 oz) Fish, pabda or pomfret
3 tsp (6 g) Turmeric (haldi) powder
3 tsp (12 g) Salt
1/2 cup (100 ml) 3 1/2 fl oz Mustard (sarsonj oil
2 tsp (4 g) Onion seeds (kalonji)
4 cups (1 litre) 32 fl oz Water
5 Green chillies, slit
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
3 tsp (6 g) Turmeric (haldi) powder
3 tsp (12 g) Salt
1/2 cup (100 ml) 3 1/2 fl oz Mustard (sarsonj oil
2 tsp (4 g) Onion seeds (kalonji)
4 cups (1 litre) 32 fl oz Water
5 Green chillies, slit
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
method
1. Marinate the fish with 1 tsp each of turmeric powder and salt for half an hour.
2. Heat the mustard oil in a pan; fry the whole fish till three-quarters done. Remove and drain the excess oil.
3. In the same oil, add onion seeds, remaining turmeric powder, water, and green chillies; bring to the boil.
4. Add the fish and cook for about 10 minutes. Serve hot, garnished with green coriander.
2. Heat the mustard oil in a pan; fry the whole fish till three-quarters done. Remove and drain the excess oil.
3. In the same oil, add onion seeds, remaining turmeric powder, water, and green chillies; bring to the boil.
4. Add the fish and cook for about 10 minutes. Serve hot, garnished with green coriander.
serving amount
serves: 4
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