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Sarse Mach

Ingredients
1kg Rahu or katla fish whichever is available
25gms blackmustard and 25gms yellow mustard
Salt to taste
Tumeric Powder to colour
Green Chillies according to taste.
Mustard oil for Cooking.
Green Corriander leaves for Seasoning.
Kalajeera to splitter in oil.

 

Method:

1. Clean and cut the fish according to ones taste or Fish can be cut at the market providing bengali cut.
2. Rub it with salt and tumeric according to one's taste and colour.
3. Grind the mixed mustard seeds with 10-12green chillies very well with water.If the paste is made in the traditional pounded grinder the taste will be more.
4. Take one Kadai or Skillet put 75gms of mustard oil .keep 50gms in the Utensils and rest marinate the fish along with the mustard paste.
5. Put kalajeera when the oil is hot and after it start splittering put the fish and slowly saute the fish,it should be done in a such way so that pieces should not broken. Make the gas oven slow and put 1cup of water for boling.
6. After the fish is boiled,garnish it with fresh corriander leaves and keep the Sarse Fish on the Bowl.
7. Serve it with fine boiled rice.

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