Sarso Machli

1. 1
   prep · ~10 min

   Season the fish.

   Rub the fish with half of the turmeric powder and half of the salt. Set aside for 10 minutes while you prepare the mustard paste.

2. 2
   mix · ~5 min

   Grind the mustard paste.

   1.Drain the soaked mustard seeds.

   2.Grind the mustard seeds with 2 green chili and a little water to a smooth paste.

   3.Strain if needed for a smoother gravy and to remove coarse husk.

   4.Mix the paste with the remaining turmeric powder and a little more water.

   TIPDo not over-grind the mustard seeds for too long, or the paste can turn bitter.
3. 3
   fry · ~4 min

   Lightly fry the fish.

   1.Heat mustard oil in a pan until it reaches smoking point, then lower the heat slightly.

   2.Slide in the fish pieces carefully.

   3.Fry lightly for about 1 minute per side without fully cooking them through.

   4.Lift the fish out gently and keep aside.

   TIPA light fry helps the fish hold its shape in the gravy.
4. 4
   temper · ~1 min

   Make the base for the gravy.

   In the same pan, add nigella seeds and let them sizzle for a few seconds. Add the slit green chili and stir briefly until fragrant.

5. 5
   simmer · ~5 min

   Cook the mustard gravy.

   1.Pour the mustard paste into the pan carefully.

   2.Add the remaining water and stir well.

   3.Add the remaining salt and bring to a gentle simmer over low to medium heat.

   4.Cook for 4 to 5 minutes until the raw smell of mustard softens.

   TIPKeep the heat gentle once the mustard paste goes in, so the gravy stays smooth and not bitter.
6. 6
   simmer · ~6 min

   Finish the fish in the gravy.

   Place the lightly fried fish into the simmering mustard gravy. Cover and cook for 5 to 6 minutes, turning once if needed, until the fish is just cooked and the gravy lightly thickens.

7. 7
   rest · ~5 min

   Rest the curry for 5 minutes.

8. 8
   serve

   Serve hot with plain rice.

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