Ingredients:

• Fish pieces – 10 ( 750 g )
• Oil (preferably mustard oil) – 1 cup
• Garlic paste – 2 tbsp
• Haldi powder – 2 tsp
• Red Chilli powder – 2 tsp
• Mustard – 4 tbsp, made into a paste
• Dhania patta – a bunch, finely chopped
• Tomato – 1 medium, chopped or pureed
• Salt – to taste
• Water ( boiling ) – 600 ml

Method:

1. Cut the fish and wash it thoroughly in water for at least 4 to 5 times.
2. Add 1 tsp of haldi powder, red chilli powder, garlic paste and salt to the fish.
3. Marinate for 15 minutes.
4. In a karaahi, add enough oil for deep frying the fish.
5. Fry the fish on medium flame.
6. Meanwhile, make a paste of mustard using water. Also boil water on the other flame.
7. When the fish is fried ( pinkish yellow ), drain out the oil.
8. Add around 5 tbsp of the same oil in the karaahi.
9. When the oil is hot, add mustard paste and rest of the masala to it, along with a little water.
10. Saute on medium heat for 4 minutes.
11. Add salt, tomato and dhania patta to it.
12. Saute for 5 minutes, and then add the boiling water.
13. When the jhor (gravy) begins to boil, add the fish pieces and boil for 3 minutes.
14. Put out the flame.
15. Garnish with some more dhania patta.
16. Serve with steaming rice.

Recipe courtesy of Mohita Prasad