There are many varieties of this recipe among which I like this variey with mustard paste the most.The challenge in this recipe is to keep the composition of curd intact so that the curd doesn’t get split and get separated from the water.The curd should be thick creamy with less water content if possible.Another challenge is making mustard paste.Doing it manually is exhausting.Now a days using a grinder has become compulsory.But often making mustard paste in the grinder makes the paste bitter.To prvent it you should add the mustard seeds with 1/2 tsp of salt in the grinder first,mix the seeds with the salt and grind it dry.After that add water and continue grinding and making the paste smoother and finer.You can use a readymade mustard paste if available beating the paste with 1/2 tsp of mustard oil makes the paste more spicy.
1.Fish pieces 8 to 10 (Any )
3.Salt (as per taste)
5.Mustard seeds (1/2 cup)
6.Pach phoran or 5 seasonings(Nigella seeds,Fennel seeds,Mustard seed,Jeera whole,Fenugreek seed) mixed together (1 tbsp)
8.Oil preferably Mustard oil (1 cup)
9.Red chilly powder (1 tbsp)
10 Green chilies( 2)
2.Make a paste of the mustard seeds and green chillies in the grinder ,you can also use a ready made paste.
3.The paste should be superfine so that the hard seed coverings don’t interfere while eating the dish.If you are making a home made paste then better after grinding strain it with a strainer after adding little water.
4.Add oil in the wok till it is heated.Deep fry the fish pieces in oil.
5.Add paach poran or seasonings in the oil.
6.When the mustard seeds starts crackling add Red chillies .
7.make a watery mixture with 1/2 cup water ,turmeric powder,salt and red chilli powder.
8.Add the mixture to the oil and keep it on the gas on low flame for 5 minutes.
9.Add the fish pieces ,cover and cook for five minutes.
10.make smoothe mixture with the curd and mustard paste and add to the gravy.
11.Add some split green chillies and cover and cook.
12.Garnish with coriander leaves and serve with steamed rice.