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- Hilsa - 400g Ghee - 5g Mustard oil - few drops Black Zeera (Kala zeera/Kalaunji) Mustard seeds Poppy seeds(optional) Sugarfree(optional) Lemon Green chillies - 4 Salt to taste Turmeric powder
Soak the mustard seeds, poppy seeds, green chillies in water. The ratio of poppy seeds to mustard seeds is 1:4(1g poppy seeds, 4g mustard seeds). Marinate the fish with some turmeric powder, salt and keep aside. Make a smooth paste of the mustard, poppy seeds & green chillies mixture. Strain it in a bowl and throw the remaining. Heat the ghee in a wok. (Ideally this dish is cooked in mustard oil for the authentic flavor). Add black zeera for tempering. Add the smooth paste and some water and heat it enough to start the boil. Add the fishes in the mixture such that the fishes are completely dipped in the gravy or atleast 70% dipped. Keep turning the fishes for 2-3 times and then leave it aside with the lid on. Cook till the gravy thickens. Add the sugar free and cook for 2-3mins. Add few drops of mustard oil on the top to get the authentic flavor. Squeeze 1/4th of a lemon and mix well. Check for salt, sweet and tanginess and adjust accordingly.