Fish (Rohu or Katla) - 750 g (cut in medium pieces)
Salt - 1 tsp for marination + 1 tsp for gravy (or as desired)
Turmeric powder - 1 tsp for marination + 1 tsp for gravy
Mustard Oil - 3-4 tbsp or as desired
Fenugreek seeds (Methi) - 1 tsp
Red Chilli - 3-4 whole
Tomato - 1 large (chopped)
Garlic paste - 2 tsp (heaped)
Mustard paste - 2 tbsp
Chilli powder - 1 tsp as desired
Water - as required for gravy
Coriander leaves - 1 tbsp (optional)
Method of Preparation
1. Wash and drain fish pieces, and marinate with Salt, Turmeric powder and Garlic paste. Keep aside for 15 minutes.
2. Heat Mustard oil in a heavy bottomed pan and shallow fry fish pieces. Keep aside.
3. Transfer the remaining oil in a large pan, to make gravy.
4. Add Fenugreek seeds and whole red chillies. Saute.
5. Add Tomato and salt, and saute.
6. Add garlic paste and turmeric powder, and cook till tomato softens.
7. Add Chilli powder and little water (so that chilli powder does not burn), and saute till oil separates.
8. Add Mustard paste and saute lightly.
9. Add water for gravy and let boil.
10. Add fried fish pieces and let boil for one minute.
11. Simmer till gravy thickens, fish soaks well and oil floats on top.
12. Garnish with coriander leaves if desired and serve hot with plain rice.
Notes & Tips
1. You may use Panch Phoran instead of fenugreek seeds, for tempering.
2. Some families like to use Bay leaves too in tempering, along with fenugreek seeds. I personally do not like it with mustard gravies. I feel it goes better with Garam masala gravies.
3. The purpose of tomato is to impart the tartness to gravy, hence it can easily be replaced with any "khatai" you like.