FISH IN GARLIC, GREEN CHILI, TOMATO, RED CHILI, MUSTARD , CUMIN AND MUSTARD OIL. ( Veg alternative to fish is also given for my Vegi friends)
The other day I was pretty bored and did not feel like doing anything even did not feel like cooking too..( I was scared, because if I didn't feel like cooking means I was sick).
So I decided to do something fast and landed up with this dish. This is nothing new at all most of you know it.
The base is famous " Bati cha-chaDi " from Bengal. Nowadays the Besara is in my head , so I thought I would infuse a bit of Jeera powder and tomato chunck to make it bit tangy. So you can call it a fusion dish
4 pieces of fish ( rui or any other)
6 green chili chopped to 20 mm pcs
6 pods of garlic sliced thin longitudinally
1/2 tsp Everest tikha red chili or less hot chili powder 3/4 tsp.
3/4 tsp Korean or cookme mustard powder ( you can use mustard paste)
½ tsp jeera powder ( roasted and ground if you don't have it in stock, use raw powder)
1 tsp leveled turmeric powder
2 tbsp mustard oil ( olive oil )
¼ tsp hing ( LG brand (optional)
salt to taste
one large tomato cut to 2 cm pcs
Mix all ingredients except fish in a thick bottom vessel.
Add ½ cup water and bring to full boil . cover it and simmer for two minutes.
Add the fish and keep boiling, turn the fish and slowly dry out with little water left.
The tomato , garlic, green chili will remain visible
( The oil should come out )
Serve with rice.
Fish to be used. Any fish sea fish , sweet water fish, small fish etc etc
Increase spice and ingredients proportionately for larger quantity fish.
You can use more oil no limit…
.Turmeric powder shall not be reduced.
The spice shall not be fried and all ingredients must be mixed cold and then heated up.
You may garnish Coriander leaves
Fry the fish lightly ( not dip fry) if you don’t eat dish prepared from un-fried fish.
If you don’t like hot chili, use kashmiri deghi mirch powder and lesser hot green chili…
To make Mustard paste
In most of the dishes I use Korean mustard powder which is quite good.
To avoid bitter taste in mustard paste, it must be wet-ground very fast and for very short duration so that the husk (outer skin) doesn't break into fine pieces. It must be filtered off immediately to separate the husk. Use the yellow filtrate and discard husk. (During grinding an enzyme is released from the husk and the whole mass turns bitter due to enzyme reaction on long standing.)
In some dishes ( not this one) the paste is not filtered, and used as it is. In such case , make the paste just before using.
In place of fish , use long pieces of two Potatos ( skinned and pre-boiled ) or four small Baigan (brinjal) halved or both together.