Ingerdients:
1: Rainbow trout fish 1KG boneless 2inch
cubes
2: Tomatoes 2medium
3: Fresh coriander 1/2 bunch (chopped)
4: Green chillies 3
5: Saag (sarson ka saag) fresh OR canned 3tbsp – Mustard leaves
6: National Salt 1/4 tsp
7: National Turmeric (haldi) 1/2 tsp
8: National Fish masala 1 packet 50g
9: Onion seeds (kalaunji) 1/2 tsp
10: National Ginger & garlic paste 2 tbsp
11: National Cumin seeds (zeera) 1tsp
12:Kashmiri chillie powder 1tsp
13:Poppy seeds (khus khus) 1tsp
14:Mustard seeds (rai dana) 1tsp
15:Oil OR mustard oil 5tbsp
Recipe:
1: Marinate the fish with salt and turmeric. Mix it well and keep
aside.
2: Grind mustard seeds, poppy seeds, cumin seeds to a powder and keep aside.
3: Now grind the tomatoes and add the dry seed powder to the tomatoes and
kashmiri chillie powder and grind once again.
4: Heat oil in a pan, add onion seeds and the marinated fish and mix it
gently. Cook on high flame for 2 mins.
5: Now add ginger & garlic paste and mustard leaves and mix it gently. Cook
on medium heat.
6: As the water of the mustard leaves and ginger & garlic dries and the oil
comes to the surface, add the onion paste, the national fish
masala and cook on medium heat till the onion paste water
dries and oil comes to the surface.
7: Garnish with green chillies & fresh coriander. Serve hot.
