INGREDIENTS:
Parshe Fish (300gms).
Mustard Paste (1/2 cup).
Poppy Paste (2TBs).
Salt to taste.
Kolinji (a pinch of).
Green chilies (8-10).
Ginger paste (1 Tsp).
Spring onions finely chopped (1 cup).
Red chili powder (1 TBs).
Turmeric powder (1 TBs).
Mustard oil for cooking.
PROCEDURE:
Apply turmeric powder and salt to neatly cleaned fishes and fry them in extremely heated mustard oil to light brown, do not over fry them and keep aside.
Now in the same oil add kalonji and saute it, add spring onions and saute them well, now add ginger paste, poppy paste and mustard paste, cook till oil leaves the walls of pan, if required add some water and check that the raw smell of ingredients is lost, now add salt, turmeric powder and chili powder and the green chilies, add little water as per gravy consistency, now allow it to cook in closed and bring water to boil, as water starts boiling slowly leave the fried fishes and cook in the gravy, till fishes becomes soft and gravy is thick. Add little more mustard oil over it and off the flame,
Serve it hot with heated white rice, enjoy its great finger licking taste.
Parshe Fish (300gms).
Mustard Paste (1/2 cup).
Poppy Paste (2TBs).
Salt to taste.
Kolinji (a pinch of).
Green chilies (8-10).
Ginger paste (1 Tsp).
Spring onions finely chopped (1 cup).
Red chili powder (1 TBs).
Turmeric powder (1 TBs).
Mustard oil for cooking.
PROCEDURE:
Apply turmeric powder and salt to neatly cleaned fishes and fry them in extremely heated mustard oil to light brown, do not over fry them and keep aside.
Now in the same oil add kalonji and saute it, add spring onions and saute them well, now add ginger paste, poppy paste and mustard paste, cook till oil leaves the walls of pan, if required add some water and check that the raw smell of ingredients is lost, now add salt, turmeric powder and chili powder and the green chilies, add little water as per gravy consistency, now allow it to cook in closed and bring water to boil, as water starts boiling slowly leave the fried fishes and cook in the gravy, till fishes becomes soft and gravy is thick. Add little more mustard oil over it and off the flame,
Serve it hot with heated white rice, enjoy its great finger licking taste.
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