Mummy's Mustard Macchi

This is a fish curry dedicated to mustard lovers. Inspired by Bengali cuisine, this is Mummy's favourite fish recipe, loved by the entire family.

Ingredients

Any fresh water fish like Kingfish or Rohu - sliced 250 g

Turmeric powder - 1 tsp

Red Chilli Powder - 1 1/2 tsp

Mustard Seed black - 1 Tbs

Mustard Seed yellow - 2 Tbs

Tomato - 1 Large

Tempering

Red chilli - 1

Onion seed - 1/2 tsp

Bay Leaf - 1

Chilli Garlic Paste

Grind both in a mixer grinder:

Dry red chilli - 2

Garlic - 5 small cloves

Oil (preferably mustard oil)

Salt to taste

Green chilli - 1 slit in half

Coriander for garnish

Method

1. Wash the fish slices. Rub into the fish 1/2 tsp each of salt, turmeric powder and red chilli powder and 1 Tbs oil. Put in the fridge for 15 min to marinate.

2. Dry grind the mustard into a fine powder. Mix the powder with one cup warm water. Add 1/2 tsp salt. Put aside.

3. Grate the tomato.

4. Heat 8-10 Tbs of oil in a non-stick wok. When oil is smoking hot, fry the fish in batches. This should be on high heat. Cover the wok while frying. Be careful not to brown it too much, it should be a yellowish golden colour.

5. In the same oil on low-medium heat add the tempering ingredients and then the grated tomato. Add the garlic chilli paste. Keep stirring, don't burn the tomato. Also add 1 tsp Chilli powder, 1/2 tsp turmeric powder. Keep stirring until oil starts to separate.

6. Add the previously ground mustard powder mix. Check salt. Add roughly one glass water according to how you like your gravy. Don't make it too runny. Bring to boil and add the fried fish and the slit green chilli. Cook for 3-5 min.

7. Garnish with coriander leaves and serve with steamed rice.