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Heat oil till smoking point
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Deep fry the fishes one by one and take them off the heat and discard the oil
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Grind the onion, ginger, garlic, tomato paste
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add 1 tbsp. of fresh mustard oil in the pan.
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Fry nigella seeds
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Fry chopped onions till golden brown
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Add the ground paste.
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Sprinkle cumin and coriander powder.
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Sauté the spices till they leave the sides of the pan and look fried.
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Add 1/2 cup of warm water and cover the gravy for 10 to 15 mins
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Add the fish pieces one by one.
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Dissolve the mustard paste in water and strain
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Add this liquid paste in the gravy and allow to cook for another 5 minutes.
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Garnish with fresh coriander leaves.
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Serve with steamed rice.