Bata Mach Sarse Diye
Cooks in
Serves 4
Ingredients
- 8 whole Bata fish
- 3 tablespoon mustard paste
- 1 teaspoon nigella
- 2 teaspoon turmeric powder
- ½ teaspoon red chili powder
- 4-5 green chilies, slit lengthwise
- Few sprigs of coriander for garnish (optional)
- 2 tablespoon mustard oil, extra for frying
- Salt to taste
Directions
- Clean the fish very carefully, coat generously with 1½ teaspoon turmeric powder and salt.
- Heat about 3-4 tablespoon oil in a wok and fry the fishes in batches till they harden a little, dont over fry the fishes
- In a small bowl add turmeric, chili powder and salt; mix and add the mustard paste
- Throw away the excess oil from frying, clean the wok and heat about 1 tablespoon of oil in the wok. Add the nigella, as they start sputtering pour in the spices paste. As the spices start to dry out add about a cup of water, and the green chilies. Cook for 5-7 minutes till the gravy thickens
- Carefully place the fried fishes in the gravy and cook for another 23 minutes, the fish will become tender
- Take out of the heat, garnish with coriander if using and serve with warm white rice.
