Shorshe Tomato Salmon Jhaal
Soak
1 tbsp Mustard seeds
1/2 tbsp Poppy seeds
in a tbsp water for 30 mins
Make a paste of
the mustard + poppy seeds
2 fat clove of garlic
1 small tomato
2 green chilli
salt to taste
with a splash of water
Heat 1 tbsp Mustard oil to smoking
Temper the hot oil with
1/4 tsp kalojeere(kalonji) and
2 slit green chilli.
Add the fish pieces and lightly fry till the fish loses its raw coloring.
Next add the mustard paste you made. Lower the heat and mix with the fish till fish is a pale golden color. Do not over fry fish or crisp it. Add warm water enough for gravy, salt to taste, cover the pan and let the gravy simmer.
The gravy should be on the thicker side and clinging to the fish. Garnish with chopped coriander leaves.
http://www.bongcookbook.com/2013/03/shorshe-salmon-jhaal-tomato-roshun-diye.html
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