Take the fish in a bowl. Marinate with a little salt and ¼ tsp turmeric powder. Size the fish according to your choice.
Heat 2 tbsp. mustard oil (u can use any other cooking oil instead) in a pan and light fry the fish in low heat. Remove from pan. Keep aside. You may avoid this frying, if the fish is without scales.
Again heat 2 tbsp mustard oil in the same pan. Add kali jeera and green chili, fry in low heat for 15-20 secs. Add tomato, stir and fry for 10 to 15 secs. Add mustard paste, ginger paste, ¼ tbsp turmeric powder and salt to taste. Stir a little, say for 10 to 15 secs. Add 1 1/2 cup water.
Raise heat to medium and let the water (sauce) boil. Now add the fish. Heat the fish in medium heat (say, about 5 to 7 mins) till it is well cooked. Generally, non-scaly fish take lesser time to cook. When done sprinkle chopped corriander leaf. Put lid on and remove from heat.
It is ready to serve after five minutes. Serve hot with rice.
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