Sukhua Rai

1. 1
   prep · ~15 min

   Clean the dry fish and make the mustard paste.

   1.Rinse the dry fish well in water 2 to 3 times to remove excess salt and surface grit.

   2.Soak the dry fish in fresh water for 15 minutes, then drain well.

   3.Soak the mustard seeds with 2 garlic cloves and 2 green chilies in a little water for 10 minutes.

   4.Grind the soaked mustard mixture to a smooth paste with a little water.

   TIPDo not overgrind mustard seeds for too long or the paste can turn bitter.
2. 2
   fry · ~3 min

   Fry the dry fish lightly.

   Heat 1 tbsp mustard oil in a pan over medium heat. Add the drained dry fish and fry for 2 to 3 minutes until lightly crisp at the edges and aromatic, then remove to a plate.

   TIPKeep the heat moderate so the fish toasts without burning.
3. 3
   saute · ~10 min

   Cook the potato and onion base.

   1.Add the remaining mustard oil to the same pan.

   2.Add the potato and cook for 4 to 5 minutes until lightly colored.

   3.Add the chopped onion and sauté until soft and lightly golden.

   4.Add the remaining garlic and green chilies, then cook for 1 minute.
4. 4
   saute · ~4 min

   Add tomato and spices.

   Add the tomato, turmeric powder, red chili powder, and salt. Cook for 3 to 4 minutes until the tomato softens and the masala looks glossy.

5. 5
   simmer · ~10 min

   Simmer with mustard paste and dry fish.

   1.Lower the heat and stir in the mustard paste.

   2.Add the fried dry fish and mix gently to coat.

   3.Pour in the water and bring to a gentle simmer.

   4.Cover and cook for 8 to 10 minutes until the potato is tender and the gravy turns thick and semi-dry.

   TIPOnce the mustard paste goes in, avoid hard boiling or it may lose its sharp flavor.
6. 6
   serve

   Serve the Sukhua Rai hot with plain rice.

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