the day i prepared this recipe,..we were back from some outing..after relaxing for few minutes...browsed through the book ' THE CALCUTTA KITCHEN ' by simon parkes and udit sharkel,..this recipe was the second recipe under fish section..easy to prepare thought of preparing this,..nd prepared in less then an hour tasted good with plain rice...a bit hot,..but both of us loved "shorshe bata mach".
two tbsp each of brown and black mustard seeds
600ml warm water
four medium fresh green chillies
600gm indian herring with skin scaled or skinless boneless cod or halibut
two tsp turmeric
salt to taste
four tbsp mustard oil
half tsp onion or nigella seeds
soak the mustard seeds in athird of warm water for 20 minutes,add two of the chillies,roughly chopped and blend to smooth paste.
cut the fish into small pieces and rub in salt and turmeric gently
heat mustard oil in wok,add fishes and fry till they are crispy and browned,this should take 6 to 8minutes,keep aside
in the same wok add onion seeds,fry for thirty minutes,add mustard chilli paste,with the remaining turmeric,cook for a minute,add fishes,followed by warm water,chillies and salt to taste
simmer for 5minutes,turning the pieces of fish
enjoy with hot rice