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Wednesday, December 12, 2012,10:30 PM by
J.Sujatha

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BENGALI MUSTARD FISH

Serves :
4

Preparation Time :
20 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Marinate the fish in turmeric and salt, toss to coat throughly.
  • Blend the tomatoes, garlic and green chillies deseeded, powdered mustard seeds, remaining turmeric and a cup of water to a smooth paste. Adjust seasoning.
  • Heat the oil in a non-stick pan until smoking, then remove from the heat and wait for about 20 - 30 seconds.
  • Heat 3 tablespoon of the oil. Add the nigella seeds and when sizzled add in the tomato-chilli-mustard paste.
  • Cook over a moderate flame until all the excess moisture has evaporated and the paste releases oil, stirring occasionally.
  • Then reduce the heat and continue cooking for 5 minutes.
  • Add 2 cups of water and the remaining chillies; bring to a boil and simmer for about 10 - 12 minutes.
  • Cook until it has a medium consistency. Adjust seasoning and simmer to low flame.
  • Heat the remaining oil in a frying pan until smoking. Add the fish and fry well on all sides for about six minutes, until golden brown.
  • Now put the fish in the mustard sauce, bring back to a boil and cook for two minutes. Gently shake in the coriander leaves and serve.

INGREDIENTS

  • 450 grams halibut steaks, left whole or quartered
  • 2 tablespoon powdered brown mustard seeds
  • 100 mlIDHAYAM sesame oil
  • ½ teaspoon turmeric
  • 6 small tomatoes
  • 4 garlic cloves
  • 4 green chillies
  • 2 teaspoon nigella seeds
  • Salt to taste
  • Handful of fresh coriander leaves

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