MACHHA BESARA … the non-veg option today!!!! Hot gobindo bhog rice, ghee and this dish is the complete menu!!! No frills no add-ons required!!!!
Ingredients:
– 500 gms Fish ( rohu, tilapia, hilsa ) cut into medium size pieces
– 100 gm Mustard seeds.
– 25 gm Cumin Seeds (lightly roasted)
– 6 to 7 cloves of garlic.
– 1 small tomato, sliced lengthwise.
– Turmeric Powder – a pinch for the marinade and 1/2 tsp for the curry.
– Chilly Powder – 1/2 tsp. ( use kashmiri lal mirch; gives the colour with minimum heat )
– Mustard Oil for frying the fish and for the curry.
– Coriander and green chillies for garnishing.
– A cup of warm water.
Procedure:
* Soak garlic cloves and cumin seeds in water for half an hour.
* Soak mustard seeds separately in water for half an hour.
* Wash the fish thoroughly. rub in salt, a pinch of turmeric powder, chilli powder and a tbsp of mustard oil and leave aside for 10 mts.
* Deep fry the fish in mustard oil until its crisp on the outside and tender inside. This can be done by ensuring that the fish is completely immersed in the oil and frying in medium flame.
* Make a thickish paste of the soaked garlic and cumin. Also make a thickish paste of the soaked mustard seds.
* Heat 2 tbsps mustard oil. Add some mustard seeds and a dry red chilli. As they splutter add the garlic-cumin pastef fry on medium flame for 2 mts. A high flame diminishes the flavour and a low flame leaves the masala undercooked and pungent.
* Add the mustard paste and cook for a minute on low. On high heat mustard turns bitter.
*Add turmeric powder and salt – remember salt was already in the marinade so check.
* Add spoons of water to the masala and fry on medium flame for about 5 to 7 minutes. As soon as the oil leaves the masala add a cup of warm water and bring to boil. Add the fish and sliced tomatoes and simmer for 10 mts. Garnish with coriander leaves and green chillies and needless to add, serve hot!!!
Enjoy!!!!!
