| Prep Time | 40 minutes |
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 250 gms Kajoli Fish
- 1 Chopped Onion
- 2 Chopped Tomatoes
- 15 gms Mustard Seed Powder
- 5 gms Panch Phoron (Five Spice Blend)
- 5 pieces Green Chilies
- 2 tbsp Chopped Coriander
- 3 tbsp turmeric powder
- 4 tbsp oil
- 1 tsp Cumin
- 1 tbsp Fenugreek Seeds
- 2 tbsp Mustard Seeds
- 1 tbsp Onion Seeds
- 1 tsp Vinegar
- Salt - to taste
Ingredients
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Instructions
- Rub salt and turmeric on the fish cuts and mix it well.
- Pan fry the fish cuts till its light golden brown in color on both sides. Keep it aside.
- Take oil in a flat bottom skillet and add panch phoron, onion seeds, mustard seed, fennel, cumin and fenugreek seeds.
- Once it starts to sputter, add the finely-cut pieces of green chilies and onion. Fry till the onion turns translucent.
- Add turmeric powder and let it cook for a minute.
- Lastly, add the chopped tomatoes and cook it for two minutes.
- Add two cups of water, salt, and cover it. Let it cook until it starts to boil.
- Then, add fish cuts and cook for 5 minutes.
- Lastly, add the mustard paste, that is made up by mixing mustard powder and vinegar.
- Add coriander leaves for garnishing. Serve the hot Kajoli fish curry with steamed rice.
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