MUSTARD FISH

HILSA FISH WITH MUSTARD


Ingredients:
3 - Lb (Hilsa-whole) Fish
3 - Tbsp Mustard seeds
9 - Green chillis
1.5 - Tsp Turmeric powder
3 - Tbsp red chilli powder
1.5 - Tbs or to taste salt

Method:
Take one whole hilsa fish and wash. After removing the heat cut into 8-10 Pcs. Remove the scales. Select 8 pieces. Rub 1 teaspoon of turmeric powder and 1 tea spoon  of salt all over the pieces. Grind the mustard seeds, 5 green chilies and 1/2 tea spoon of salt in an electric grinder to a fine paste. Grind the mixture for 4 minutes adding 1/2 cup of water. Mix red chili powder  and turmeric powder with 3 table-spoon of water. For better taste, it is advisable to grind to a fine paste 10 or 12 whole red   chili with two  table-spoon of water in a grinder. Heat oil in a non-stick thick bottom pan. Add kalonji and  4 green chilies and after about 1/2 minute add red chili powder and turmeric powder mixture and fry with stirring for about 4 to 5 minutes. Add the hilsa fish pieces one by one. Turn each piece. Add the mustard paste diluted with water (strain through a strainer so that only the juice is used) and two green chili sliced and bring to boil adding 1/2 cup of water. Reduce heat, simmer for about ten minutes till gravy thickens and continue frying carefully turning the pieced till gravy becomes little dry.


KASHMIR FISH
Ingredients:
500 - grams pom frets or any  firm-fresh fish sliced and cleaned
2 - cups yogurt lightly whisked
2 - teaspoons ginger grated
1 - teaspoons cumin seeds
2 - teaspoons coriander powder
4 - green chillies deserved and slit
2 - cloves
1 - teaspoons garam masala (hot spice mix)
2 - tablespoons chopped fresh coriander
3 - tablespoons ghee (clarified butter) / oil 1 cups water salt to taste and a pinch of aforesaid and turmeric powders

Method: 
 Rub the washed fish slices with some salt and turmeric powder. Keep aside for 5 minutes. In a bowl, whisk the yogurt with a little salt. Heat half the ghee (clarified butter) / oil in a heavy-bottomed pan and gently stir-fry the fish slices till they become light golden in color. Heat the remaining ghee (clarified butter) /oil in the same pan and drop in the cumin seeds. As they crackle, put in the aforesaid, cloves, and grated ginger. Fry briefly. Reduce the heat and stir in the yoghurt. Cook whilst stirring on low heat till the yoghurt gets a nice reddish-brown color. Add the Corina powder and mix well. Add the fish slices, salt water.Cover and simmer on low heat for about 20 minutes or till the fish is almost cooked and the gravy has thick-ended. Add the garam masala (hot spice mix), slit green chillies and the chopped fresh coriander. Cook tightly covered on very low heat for about 10 minutes or till the fish is cooked but firm.



FISH IN MUSTARD SAUCE


Ingredients:
2 - White fish fillets
3 - Tbsp oil
1/2 - Tsp salt
1/2 - Tsp turmeric powder
2 - spring onions
Chopped finely
For mustard sauce
1- cup milk
Salt as per taste.

USING FISH PIECES KNIFE



Method:
Clean the fillets and make into serving pieces. Marinate the fillets with salt and turmeric powder for 30 min. Heat oil in a pan and put the fish pieces and allow it to cook by stirring occasionally. Cook till fish flakes easily. Remove and drain the fish fillets. Arrange in the casserole. Heat butter in a pan and cornflower and stir continuously till it becomes smooth. Add milk and stir. Cook till it becomes thick. Add salt and mustard and cook for 3 to 4 minutes. Pour the mustard sauce over the fillets. Garnish with chopped spring onions.