The thick Mustard gravy coating the fish pieces is indeed mouth watering. This recipe is easy and quick and can be a perfect accompaniment to your Assamese or Bengali main course platter.
Preparation Time : 15 minutes
Serves : 4-6 persons
Fish : 1/2 kg (preferably Rohu, Bhokuwa or any other big fresh water fish.
Kasundi / Mustard Sauce : 200 grams
Refined Oil for shallow or deep frying
White vinegar : 1 teaspoon
Green Chilli : 2 slitted
Tumeric Powder / haldi : 1 teaspoon
Jeera / Cumin Powder : 1 teaspoon
Dhania / Coriander Powder : 1 teaspoon Salt to taste
Clean and wash the fish pieces. In a bowl take the fish pieces and add salt, turmeric, cumin, Coriander and salt. Mix well and let it marinate for 15 minutes.
Heat oil in a pan and deep or shallow fry the fish pieces until light golden.
Drain excess oil and keep aside. In another pan, heat 1 teaspoon oil, add the green Chilli and Kasundi. Add the fish pieces and let it simmer for 3-4 minutes. Add salt if required.
Serve hot with steamed rice.