- Meal Type
- Ingredient
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- Seasonal
- Dish
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Cooking Time
Preparation Time : 60
Cook Time : 25
Total Time : 85
Ingredients
Serves 5
Fish - 1kg cut into pieces (Roopchandi fish)
Onion - 2 large finely chopped
Tomatoes - 2 medium diced
Green chillies - 3 no
Garlic - 15 cloves peeled
Green peas - 1/2 Cup fresh (optional)
Fresh curd - 1/2 Cup
Yellow mustard - 4 Tsp soaked for 10 minutes
Turmeric powder - 1 Tsp
Chilly powder -2 pinch to taste
Kashmiri chilly powder - 1/4 Tsp
Coriander powder - 3 Tbsp
Mustard oil - 1/3 Cup
Salt -1 pinch to taste
Coriander leaves - 1 Tbsp
Panchforan - 1 Tsp ( it contains equal portion of Fanugreek seeds -Methi dana Mustard seeds -Sarson, carom seeds - Ajwain, Fennel seeds - saunf, Onion seeds - Kalonji /Mangrail/Kala Jeera )
Directions
Clean and wash fillets carefully atleast trice
Let drain excess water
Make fine paste of yellow mustard, garlic cloves, green chillies and little salt (If you are having stone grinder/ silbatta use that one)
Take a large bowl, Add mustard masala paste mix, turmeric powder, Kashmiri chilly n red chilly powder, coriander powder, curd, 2 tbsp of mustard oil, salt and mix well
Add fish fillets and coat masala properly on it, Keep a side for atleast an hour
Heat rest of oil in a heavy bottom pan or kadhai on high flame,Reduce heat to medium flame
Add panchforan and crack for 15 seconds​,Now add chopped onion and fry for till colour changed
After that fry chopped tomatoes 2 min
Place all fillets in pan,Now reduce heat on low flame
Shake it in between several times to save from burn,Don't stir otherwise it would be break
Turn fish pieces after 10 minutes,Now add green peas in fish and cook for another 5 minutes
At this stage 1/2 cup water can be added as per your taste,I haven't added water in this recipe,Switch off gas stove
Sprinkle coriander leaves and mix it very gently,It can be serve with plain chapati and steamed rice
Abhineeta Singh
102 Recipes
