BongFoodie

Bataa Maach-er Jhaal (without mustard sauce)



How I made it:
Take two to four 'Bataa' Maach/Fish (as shown in the picture). Wash well and apply tumeric and salt to it.
Heat oil in kadai and fry the fish for 1-2 minutes. Do not over fry to avoid the fish getting hard.
Beat 1-2 table spoons of plain curd in a katori and keep it aside.

Now the gravy or Jhaal part:

• Take another kadai and heat 1 table spoon of Mustard oil.
• Add some Nigella seed/kalonji, ginger paste and fry for half a minute
• Add tumeric/haldi ( approx 2 pinches), 2 green chillis, 1/2 tea spoon kashmiri mirch ( I use Everest) salt as required, curd and cook well for 1 min
• Add the fried fish, 1 cup of boiling water to it cover the kadai and let it cook for 5 mins
• When the gravy thickens garnish it with fresh Coriander leaves
• Serve hot with plain rice