Maccher Jhaal

MACHHER JHAL(FISH IN MUSTARD SAUCE)BENGALI DISH

ROHU FISH                                - I/2 K.G
TOMATO                                     - 4 LARGE(RIPE)
GREEN CHILLIES                     - 5 OR 6
MUSTARD                                  -  2 TBSP
KHUS KHUS(POPPY SEED)   - 1 TBSP
KALONJI(NIGELLA SEED)       -1/2 TSP
OIL                                                -TO FRY FISH PIECES 
HALDI(TURMERIC PDR)        -1 1/2 TSP
SALT                                             - TO TASTE


PREPARATION:-
1).  RUB 1 TSP HALDI AND 1TSP SALT ON THE FISH ,LEAVE ASIDE FOR 15 MINUTES

2).  GRIND MUSTARD AND KHUS KHUS WITH 2 GREEN CHILLI              
    (IF GRINDING IN MIXIE THAN POWDER IN DRY GRINDER AND LATER ADD 2 TBSP WATER-  AND  RUN MIXIE FOR 1 MINUTE,IT GIVES A VERY FINE PASTE)

3).  STRAIN THE PASTE ADDING 1/2 CUP WATER

4).  PUREE THE TOMATOES
METHOD:-
1).HEAT  OIL AND DEEP FRY FISH PIECES TILL GOLDEN BROWN
2). IN ANOTHER PAN HEAT 2 TBSP OIL,WHEN SMOKING, ADD NIGELLA SEED AND 2 SLITTED  GREEN CHILLIES   
3).ADD TOMATO PUREE FRY TILL OIL FLOATS 
4).ADD 1/2 TSP TURMERIC PDR ,SALT  AND RED CHILLI PDR(AS PER TASTE) 
5).ADD 1 CUP WATER BOIL ,ADD FISH PIECES AND COOK ON LOW HEAT  FOR 3MINUTES
6).ADD THE MUSTARD ,KHUS KHUS PASTE SIMMER FOR TWO MINUTE
7).REMOVE AND SERVE HOT GARNISHED WITH SLIT GREEN CHILLIES.

    ( TASTES GREAT WITH PLAIN RICE)