sarsoon fish

SARSOON FISH By Chef Munawar (Sunday 28th March 2011)

Ingredients
1.Fish filet bone less……01 kg.
2.Salt…………………….to taste.
3.Mustard oil……………..04 tbs.
4.Fresh mustard leaves……1/2 kg.
5.Fresh tomatoes…………..02 nos medium size.
6.Mustard seeds……………01 tps.
7.Poppy seeds………………01 tps.
8.Cumin seeds……………….01 tps.
9.Kashmiri chilies………….04 nos.
10.Ginger & garlic paste……..02 tbs.
11.Turmeric powder…………..1/2 tps
12.Kolangi seeds……………….1/4 tps.
13.Tamarind pulp………………1/4 cup.
14.Curry pata leaves…………….few leaves.
15.Green chilies…………………03 nos.
16.National fish masala 1 pkt

Method
1.Take 01 kg fish filet; apply ½ tps Turmeric powder & pinch of salt. Keep it a side.
2.Boil the Mustard leaves, strain it & chopped it.
3.Heat oil in a wok or cooking pot. Add Kolongi & curry leaves.
4.When the nijela splutter, add the marinade fish & light fry them.
5.Grind the rest of the ingredients to fine paste.
6.Add 02 cup water into the fry fish, stir it.
7.Add the grind masala & the chopped mustard leaves into the fish, stir it gently , let cook on medium heat, till the gravy is little thick.
8.Remove it from the heat.
9.Serve it with boiled white rice