Shorshe Maachh

Since life is all about shortcuts, I usually grind mustard seeds and poppy seeds in a grinder and store in an airtight container for as long as it lasts. When I need to use it for cooking, I just remove the required quantity of the mustard/poppy seed mix and blend it in a blender with some water and green chillies to make a smooth paste. Adding chillies help cut the bitterness of the mustard seeds.

Ingredients:

Fish - 8 Pieces (you can use any variety. I use Rohu, Bhetki and have even tried making it with Pomfret)
Mustard Seeds - 3 tbsp
Poppy seeds (Posto) - 1 tbsp
Green Chillies - 3-4
Kalonji - 1/2 tsp
Turmeric Powder - 1/2 tsp
Red Chilli Powder - 1/2 tsp
Mustard Oil - 4 tbsp
Yoghurt - 1 tbsp
Salt - to taste
Water - 1/2 cup

-Rub the fish with salt and turmeric
-Heat oil in a kadai, fry the fish pieces and remove from heat
-Add kalonji and green chillies, in the same pan,
-Next, add the mustard paste, turmeric powder, red chilli powder and fry for sometime
-Add yoghurt and salt and mix thoroughly
-Add the fried fish pieces and mix till it is coated. Do not stir much as fish pieces tend to break
-Add half a cup of water and simmer on low heat for 8-10 min