Indya Unlimited - All Things Indian

Ingredients

1 lb. Fish
Mustard Oil or vegetable oil ( if you are using mustard oil make sure it is really heated through - otherwise it gives an undesirable taste to the food - the color lightens up when it is ready.
A few whole dried red chillies (the long one)
1/2 tsp - black mustard seeds
1 tsp lemon juice or vinegar (rice)
3-4 spoons of besan or rice flour or corn flour (only if you are using frozen fillet - the flour helps the fish not fall apart when you are frying it + makes it crunchy)
2 tbsps. Mustard Powder - Tastes better if you make your own. Take yellow mustard and dry grind as fine as possible in a coffee grinder or with your mortar pestle
1 tsp. Coriander powder
1 tsp. Red Chili Powder
2 tsps. Turmeric Powder
2-3 tsps. Garlic
2 nos. Tomato(pureed)
2 tbsps. Cilantro(chopped)
A few no. Potato(optional)
Salt to taste

Directions

1. Clean and cut the fish into pieces - drain it. Make sure it is nice & dry
2. Add lemon juice, salt, some garlic, turmeric and set aside in the fridge for 30 minutes
   
3. Add the besan or whatever flour you choose to the fish and make sure it is evenly coated
   
4. Fry the fish in a few batches in oil and keep aside.
   Optional: Slice potatoes in 5-6 discs, fry and set aside
5. Heat oil in a pan and add black mustard seed + whole red chilli 
   
6. Then add garlic paste, fry 3-4 minutes on medium high heat.
7. Next add corinader, red chilli , turmeric powder , mustard powder and fry about 3-4 minutes.
8. Add tomato puree and fry till oil separates.
9. Add  2-3 cups water, cover and bring it to boil
10. Add fish and potatoes and simmer for about 10 minutes.
11. Add half of the coriander leaves and continue simmering for another couple of minutes.
12. Remove from heat and garnish with rest of the fresh coriander leaves.
13. Serve hot with rice.