Chuna macha khata tarkari

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.

Comments

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