Mustard fish is easy and simple

Many go for ready made mustard paste available in market. But  I feel its very unhealthy.

Tips: Just ground  the dry mustard seeds in a mixer and you can store the powdered mustard in a jar  in the fridge. Whenever you want to prepare anything made of mustard just soak this powder in normal water not warm or hot water. Just take a medium size soft and clean cloth and drain the mustard soaked water through this cloth , keeping the cloth  upon a bowl. The remaining mustard should be squeezed   slowly and you will get  the thick paste . Your mustard paste is ready.

YIELD: 4 Servings

•  Take fish of your choice -5  cut pcs. If pomphret  you can use as you like .Marinate the fish with turmeric and slat.or you can try fresh Hilsa too.
•   Mustard oil 3 Table spoon 
•  One medium size tomato cut into pieces.
• Ground Mustard Powder to be soaked in water 2 and half tea spoon
• 2-3 green chillies, half cut
• Turmeric powder
• Salt to taste

Fry the fish and you can use fresh fish without frying, in case if it is Hilsa. Keep the fried fish aside.

Heat mustard oil in a deep fry Pan .On heating add tomatoes ,stir it, add turmeric , add mustard paste with the water stirring it continuously . Cook in medium heat .Add the fishes . Add salt as per taste .Add green chillies .Half cut.  It should be like thick paste ,so if you required  thin gravy you can add water. Turn off the gas.Cover for 2 min.

 Garnishing:

Just place Green chillies on the top.Serve with plain hot rice .

You can add fresh Hilsa Directly to the gravy and cover , cook in a slow gas oven Cook till fishes are tender.

My Simple recipies

Curried Mushrooms, Potatoes and Peas in Indian style Yield: 4 servings 4-5 PCS medium sized white mushrooms 2 small potatoes 1 cup shelled green peas 1medium sized capsicum 1 Tabl. Mustard oil or Refined oil 1 small onion, finely sliced 1 teas. finely grated fresh ginger 1 clove garlic, crushed - opt. 2 Tabl. finely chopped fresh coriander leaves 1 teas. ground tumeric 1/2 teas. chilli powder - opt. 1 1/2 teas. salt 1 teas. garam masala Boil mushrooms and drain the water.( If mushrooms are large, cut in half or quarters, leaving a piece of stalk on each piece).Fry it and keep it aside . Wash and scrub potatoes and if large cut into half or quarter. Cut capsicums. Frozen peas can be used instead of fresh, but add them during the last 15 minutes of cooking. Heat oil in sauce pan and fry onion over gentle heat for 3 minutes. Add ginger, garlic and coriander leaves and fry for 3-4 min. longer, stirring occasionally. Add turmeric and chilli powder, fry for 1 minute, then add mushrooms, potatoes and fresh peas. Add water as required (TO MAKE POTATOES TENDER)and salt and stir well. Add capsicum .Cover and cook on low heat for 15 min.  Uncover, sprinkle with garam masala and stir well. Cover and cook for a further 15 mins. or until potatoes are tender enough to be pierced with a skewer. Serve with rice or Indian bread.