(image courtesy telegraph.co.uk.......)
Here is a very very simple yet really delicious preparation of fish. This is a typical bengali preparation where mustard is used liberally. The preparation time is very less and though there are hardly any spices used, this dish can always be counted on to impress those who love a typical home-made fish curry, spicy and tangy with a liberal hint of mustard...
Very easy and can be made anytime as no special spices are required. This is a personal recipe and hence may differ from the traditional recipes of mustard fish.
Rohu fish (rui maachh) cut and cleaned
green chillies (use as per your requirement)
red chilli powder (1 tsp)
2 potatoes - cleaned, peeled and cut in long thin strips (you may vary the quantity as per your taste / requirement)
Pre-cooking: Grind the mustard seeds and a few green chillies in a grinding stone (preferably) as it gives a grainier and stronger flavour. You may also do the same in a mixer.
Heat a wide kadhai.
Once the surface is devoid of any water and is properly heated, pour in mustard oil. We will need to use a little more of the oil as the fish has to be fried first.
Once the oil begins to heat, put in the green chillies, broken in half, 1 tsp turmeric powder and 1 tsp red chilli powder. The turmeric and red chilli powder added at this stage will add colour and taste to the fish.
Now put in the fish pieces one by one and begin frying. Turn them occasionally to let all sides fry in an equal proportion. Turn carefully else they may easily break. For best results, cover the kadhai with a lid and let it fry on a medium flame.Drain the excess oil and take them out once they turn golden red.
Next put in the potatoes and fry till golden brown or reddish. Drain the excess oil and take this out too.
In the remaining oil, put the mustard seed and green chilly paste. Cook it for some time. Now put in the fried potatoes and the fish and let it cook for 5-10 minutes. Pour water for the potato to cook. Keep the water a little excess as we need to cook for some time. Put in salt as per taste and 2 tsps turmeric powder.
Cover with lid and let it cook for 15-20 minutes. Check occasionally and turn the fish if required.
After approx 20 minutes the water will turn into a thick gravy and the colour will be reddish. Check the potatoes to see if they are properly cooked or not.
Once the flame is turned off, take 1 tsp of mustard oil and pour it over the cooked fish. This will give a tangy mustard taste to the dish.
Suggested garnishing: Fresh green chillies slit in halves
Your fish in mustard is ready.
Eat with hot steamed rice to get the best taste.