Halwai May 17, 2017

Ingredients:

• 4 big pieces – fresh rohu or hilsa (sauteed)
• 1.5-2 tsp – Mustard Seeds
• 1.5 tsp – slightly crushed Garlic
• 4-5 – Garlic pods, chopped
• 3-4 – Green chillies whole, slit horizontally
• 2-4 – green chillies, chopped
• 1 cup – Curd
• 1 tsp – kasoori Methi
• 2 – red Tomatoes
• 2 – onions, sliced in ring shape
• 1/2 tsp – ajwain
• 1/2 tsp – Kala jeera
• 1 tsp – Kashmir mirch powder
• Coriander leaves

Method:

  1. Make a smooth paste of mustard seeds, garlic, green chillies, tomatoes (if needed with little water).
  2. Then sieve or drain the paste and keep only the smooth liquid portion.
  3. Whisk curd well and add kasoori methi.
  4. Add the mustard-tomato paste and mix it well.
  5. Add the sauteed fish to the whisked mix dahi paste with 2 tsp of mustard oil and keep aside for 5-10 minutes.
  6. In a pan take mustard oil 1-2 tbsp, add the marinated fish mixture along with the whole green chilli and sliced onions.
  7. When the fish becomes tender, put chopped garlic pods.
  8. Cook the fish for another 5-10 minutes or till the fish becomes tender.
  9. Season it with mustard oil, ajwain, kala jeera, green chillies whole and Kashmir mirch powder.
  10. When done pour it on the cooked fish.
  11. Pour a tsp of mustard oil and chopped coriander leaves over the dish just before serving.

Recipe courtesy of Anjali Mohapatra