Recipe from The Bengal Cookbook , By Minakshie DasGupta
A very easy recipe with delicious results . The author presumed that by mentioning ' Mustard Paste ' one would know which seed to use , black or yellow . An online debate left one in limbo - at last count there were 83 passionate comments - becoming a Bong Vs Bong situation and no conclusion ! I compromised by using and equal amounts of yellow and black mustard seeds , next time will use only black seeds for the sharp in the nose ' zing ' !
250 Grams White Fleshed Fish ( Used Rohu ).
4 Tablespoons Mustard Paste.
1/4 + 1/4 Teaspoon Turmeric Paste ( I used 1/2 teaspoon ).
1/4 Teaspoon Chili Paste ( I used 1 teaspoon chili paste ).
6-8 Slit Green Chilies.
3 Tablespoons Mustard Oil.
3 Cups Hot Water.
I totally changed the method . I marinated the fish in salt and 1/4 teaspoon haldi for 30 minutes , and then stir fried it for 2 minutes just to seal . Removed the fish .( In the original recipe fish is boiled in the water with all ingredients )
Mix all ingredients ( not fish ) in the water , add to the wok , bring to boil , then simmer till nearly half . Now add the fish and simmer another 5-7 minutes till fish is nicely cooked.Adjust flavors and when ready to serve sprinkle raw mustard oil on top ( not in recipe but really enhances the flavors ).
Absolutely brilliant !
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