INGREDIENTS:
Tangra Fish (4-5) each cut to half.
Kalonji (a pinch).
Salt to taste.
Green chilies (4-5).
Mustard seeds ground to paste along with salt and a green chili. (2 TBs).
Turmeric powder (2 TBs).
Mustard oil (20-25)ml.
Chopped onions (1).
PROCEDURE:
Apply salt and little turmeric to the fish pieces and keep aside.
Heat enough oil in a pan, heat it well, till smoke starts emitting, now shallow fry the fishes light and keep aside.
Now remove excess oil and proceed for further, add some kalonji to the oil and add the onions, fry them golden brown and now add mustard paste, salt, green chilies, turmeric powder and cook till oil leaves the walls of pan, add little amount of water and as water gets to boil add fried fishes to it, and boil it for a minute or two. Off the flame, consistency of the gravy must be very thick, it will taste great than a thin and light gravy.
Tangra Fish (4-5) each cut to half.
Kalonji (a pinch).
Salt to taste.
Green chilies (4-5).
Mustard seeds ground to paste along with salt and a green chili. (2 TBs).
Turmeric powder (2 TBs).
Mustard oil (20-25)ml.
Chopped onions (1).
PROCEDURE:
Apply salt and little turmeric to the fish pieces and keep aside.
Heat enough oil in a pan, heat it well, till smoke starts emitting, now shallow fry the fishes light and keep aside.
Now remove excess oil and proceed for further, add some kalonji to the oil and add the onions, fry them golden brown and now add mustard paste, salt, green chilies, turmeric powder and cook till oil leaves the walls of pan, add little amount of water and as water gets to boil add fried fishes to it, and boil it for a minute or two. Off the flame, consistency of the gravy must be very thick, it will taste great than a thin and light gravy.
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