| Prep Time | 120 minutes |
| Cook Time | 20 minutes |
| Servings |
helping
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Ingredients
- 4 pcs Fish Medium Size Pabda
- 250 grams Poppy Seeds Khus Khus / Posto /
- 1 tsp Kalonji Onion Seeds /
- 4 – 5 Chilies Green (slit)
- 1 cup Mustard Oil
- 1 tsp Turmeric
- 1 – 2 tsps Salt (adjustable)
Ingredients
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Instructions
- Soak khus khus over night or for minimum 2-3 hours in water. Drain the water and collect the khus khus in a grinder jar and grind to make a fine paste. Keep aside
- Clean and wash the fishes well. Drain water nicely and coat the fishes with turmeric powder and keep aside. Do not cut into pieces as the fish is cooked whole.
- Heat 1/2 cup of mustard oil in a wok, add kalonji and allow it to crackle for a second.
- Now add the fishes gently and fry till golden in color.
- If the oil reduces, you can add more from sides. Be careful while frying as the fish may burst.
- When the fishes are golden in color, add the khus khus paste in the wok and gently stir in.
- You may add little water from the sides if the paste is too thick.
- Season the curry with salt and add green chilies as well.
- Allow the curry to get a boil and then cook for another 7-8 mins in low flames and lid closed. Do not stir much.
- Turn off the gas and pour in some mustard oil on top for that rustic flavor and serve hot with plain rice.
Recipe Notes
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Love : Shaheen
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