Ingredients
- Chuna
Macha - 500 grams
- Mustard
Oil - As required
- Turmeric
powder - As per taste
- Chilli
powder - 1 tsp
- Green
Chillies - 3 slit longitudinally to 4 pieces
- Salt
- As per taste
- Mustard
paste - 1 tbsp
- Phutana
- 1 tsp
- Garlic
- 8 cloves (properly crushed)
- Curry
Leaves - 10
- Tamarind
- 2 lemon sized balls
- Sugar
- 1 tbsp
Method
- Wash
and clean the fish properly.
- Mix
the cleaned fish with salt, turmeric powder and chilli powder. Leave for
15 minutes.
- In a
kadhai heat the oil till the smoking point. Fry the fish till they are
properly cooked.
- Take
out the fish and keep aside.
- In
the same kadhai add some more mustard oil and put in the phutana.
- When
the phutana splutters, add the crushed garlic and curry leaves. Fry till
you get the smell of garlic.
- Now
add the mustard paste along with a little water and bring to a slight
boil. Add salt now. Add the slit green chillies also.
- Make
a pulp out of the tamarind and mix some water to it to make substantial
quantity of liquid. (You can vary the liquidness as per your taste of
sourness)
- Add
this tamarind pulp in the kadhai. Bring to a boil. Add a little sugar to
adjust as per your taste.
- Add
the fried small fish to this mixture and bring to a boil.
- When
it starts boiling, lower the flame and keep on heat for 10 minutes. (Taste
the curry and if it tastes more sour, you can add either a little water or
more sugar.)
- Take
out the kadhai and relish the curry with white rice.
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