Bhetki Macher Jhal

(Bhetki Fish/Red Snapper in Mustard Sauce)

Ingredients:

Fish - 0.5 kg

Onions - 1 medium, sliced

Tomato - 1 large, quartered

Green chillies - 4, slit

Coriander leaves/Cilantro - 1/4 cup, chopped

Whole Fenugreek seeds/methi - 1/4 tsp

Whole mustard seeds - 2 tbsp

Red Chilli powder - 1/2 tsp

Turmeric - 1/2 tsp

Salt - to taste

*Mustard Oil - 4 tbsp

* For any shorshe-bata or mustard gravy, mustard oil is preferred but maybe substituted with white oil.

Preparation:

1. Grind mustard seeds with 1/4 tsp salt and 2 green chillies . If in the US, soak mustard seeds overnight if possible.

2. Strain the ground mix to remove the mustard seed husk

Cooking procedure:

1. Rub fish with a pinch of turmeric, chili powder and 1/2 tsp salt.

2. Heat 3 tbsp oil in a pan and fry the fish on both sides until light brown. Remove and keep aside.

3. Add the fenugreek seeds and onions to the same oil, and fry until the onions change color (approximately 3 minutes).

4. Mix turmeric and chili powder in a little water and add to the onions along with the tomatoes.

5. Fry till tomatoes are cooked.

6. Add 1 tbsp oil to mustard paste and add to the above masala mix.

7. Bring to boil, and place fishes in the gravy. Add salt and simmer for 5-7 minutes.

8. When the gravy thickens and water flows on top, remove and garnish with green chillies and coriander leaves.

Serving: