? kg Ilish Fish
1tsp turmeric powder
? tsp chili powder
1 large tsp black mustard seed
8 tsp mustard oil
3 tsp hot water
3 to 4 green chilies split down the center
A sprig of coriander leaves (It can be substituted by using parsley)
Salt to taste
Cut the fish into one inch (2.5cm) thick slices. Clean and sprinkle a little turmeric and salt over the pieces. For the next step you can fry or use raw fish. Grind the mustard seeds, 1 green chili and ? tsp of salt with little water to make a watery paste. Gently mix the turmeric, salt, chili powder, mustard paste and oil with the fish. Place each of the pieces in a cooking pan (skillet) making sure that the pieces do not overlap.
Pour the left over spice paste over the fish and sprinkle hot water so that the mixture in the pan has a flowing consistency. Cook for ten minutes; take the pan out of the oven and gently turn over the pieces, put it back on the oven and cook for another five minutes, or till bubbles form on the surface of the container. The fish should be cooked evenly on both sides.
To give it a strong tangy flavor, sprinkle uncooked mustard oil and a few slices of sliced green chilies when still sizzling hot. Before serving the fish, decorate with slices of green chilies split lengthwise .
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