-
- Prep Time
- Minutes
-
- Cook Time
- Minutes
-
- Serving
- 4
Ingredients |
|
| Rohu or katla fish cut in pieces | 500 gm |
| Yellow mustard seeds | 5-6 table spoon |
| Garlic (lahsan ) cloves | 7-8 |
| Coriander(dhaniya) seeds | 4-5 table spoon |
| Tomato (tamater) paste | 1 large |
| Turmeric powder (Haldi) | ½ tea spoon |
| Chilli powder (lal mirch) | ½ tea spoon |
| Salt (namak) | according to taste |
| Fenugreek (methi) seeds | ¼ tea spoon |
| Mustard oil (sarso tel) | 6-7 table spoon |
| Coriander leaves (hara dhaniya) | 4-5 table spoon |
Instructions
- Clean & wash fish. Marinate the fish with salt and turmeric powder.
- Take mustard seeds, coriander seeds, garlic and tomato in a blender jar and grind it to a smooth paste.
- Heat mustard oil in a pan. Fry fish pieces to nicely golden. Take out from oil and keep aside.
- Now in same oil add fenugreek seeds stir it for few seconds.
- Now add the ground spices and cook it till oil gets separated. Then add turmeric powder, chilli powder and salt.
- Then add water and let it simmer for 8-10 minutes.
- Now add fried fishes and let it cook for few more minutes.
- Once done remove it from flame and garnish it with chopped coriander.
- Serve “sarso-lahsan ki machhi” with plain Rice or Paratha.
- Recipe Type : Curries, Fish, Non vegetarian
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