Non-Veg: Pabda Macher Jhal (w/ Shorshe or Mustard)

Ingredients and Quantity (or Amount)

1. Pabda Fish (4 pieces medium sized)

2. Mustard paste (2 tablespoons)

3. Green chili (4 pieces)

4. Turmeric (1 tablespoon)

5. Salt (to taste)

6. Garam masala (1 teaspoon)

7. Mustard Oil (4 tablespoons)

8. Kalojeera (1 teaspoon)

Method

Wash and clean the fish and then marinate it with little salt and turmeric. 

Heat the pan and add oil. Make sure that this pan is quite large in diameter so that there is adequate room to turn the fish over without breaking. When oil is very hot, fry the fish for 5 minutes on each side. Keep them on a separate plate. 

Add kalojeera into the same oil the fish was fried. Mix mustard paste and 1 cup water in a bowl and add that mix to the oil in the pan. Add turmeric, green chilies and salt. When the oil and the contents start to boil in the pan, add the previously fried fish and cook for 5 minutes, so that gravy gets thicker and tightly adheres to the fish. Turn the heat off and let the fish cool.