Shorse Parshe (Mullet Fish in Mustard Sauce)

Ingredients:

• 250 grams parshe fish (mullet fish)
• 1/4 cup onion (chopped)
• 1/3 cup tomato paste
• 3-4 green chilies (broken)
• 1/4 tsp. black cumin seeds
• 1 1/2 tbsp. mustard powder (dissolved in 1 tbsp. water)
• 1 tsp. ginger paste
• 1 tbsp. poppy seeds (make a paste)
• 1/2 + 1/2 tsp. turmeric powder
• 1/4 tsp. red chili powder
• 1 tsp. cumin powder
• 1/2 tsp. coriander powder
• 4 tbsp. mustard oil
• Salt to taste
• 1/3 + 1/3 cup water
• 1 tbsp. coriander leaves (chopped)

Making Procedure:

Clean & wash the fishes well. Then marinate them with 1/4 tsp. salt and 1/2 tsp. turmeric powder for 5-10 minutes. 

Heat mustard oil in a wok or kadai till it smokes. Then reduce heat and add the fishes. Fry it on medium heat till golden brown. Remove fish from the wok and keep it aside.

Now temper with black cumin seeds and leave it for few seconds to splutter. Add chopped onion and fry for 2 minutes on low heat. Add tomato paste and fry it for 3-5 minutes on low heat or till the oil separates. 

Then add ginger, turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Stir well and fry it for a minute on low heat. Add mustard paste, stir well and add 1/3 cup water. Simmer for 3-4 minutes.

After that add poppy seeds paste and broken green chilies. Stir well for a minute and then add 1/3 cup water. When the water starts boiling add fried fishes and stir slowly. Cook it covered for 5-10 minutes on low flame till the gravy is thick and oil comes out from the sides.

Now sprinkle chopped coriander leaves on the top of it. Remove from heat and serve hot with plain rice.