|
Ingredients
|
Quantity
|
|
Fish (preferably fresh water like
carp)
|
½ kg
|
|
Mustard oil
|
225ml
|
|
Mustard paste
|
1 tbsp
|
|
Turmeric
|
2 tbsp
|
|
Hot peppers
|
6
|
|
Lemon (juice of)
|
1
|
|
Salt
|
to taste
|
Smear fish pieces with 1 tbsp turmeric and salt and set aside for
a few minutes.
Heat mustard oil in a deep pan and fry fish lightly until golden
yellow on both sides.
Dissolve mustard paste, remaining turmeric and salt in 1/3 l hot
water. Slice hot peppers lengthwise and add to the mustard sauce. Add a few
drops of mustard oil to the sauce. Bring sauce to boil in a saucepan and add
fish to it. Simmer until fish is tender and sauce has thickened slightly.
Remove from heat, allow to cool , sprinkle over lemon juice and
serve with white rice.
Author's
Notes: This is one
of many fish recipes prepared in Bengal (India) where fish is a staple. This is
a simple one which I tried out of memory after coming to the US and it came out
pretty close to the original.
The mustard oil is quite essential as this is what gives the dish
the tang. Also, it should be of good quality. The mustard paste is best prepared
fresh by crushing 4-5 Tbsp mustard seed with water but prepared mustard can be
substituted.
