There are some fish, specially the fresh ones that taste best with very less spices. This and the next recipe is made in such a way that the flavor of the fish is retained and not lost in several spices.
Both the fish recipes are made in typical Bengali style and one would prefer making (and eating) it this way, when fish is what you eat daily, I mean - almost!
Ingredients
Mustard Paste - 1 tbs
Fish - 4 -6 pieces
Green Chillies - 5-6 [or per taste]
Mustard Oil - 2-3 tspn [any other oil is fine]
Salt - to taste
Method
1. Grind Mustard (use paste, if available) with the green chillies and little water to make a smooth paste. The quantity of green chillies will depend on how hot you can eat.
2. In a bowl take the fish pieces, add the mustard green chillies paste, salt and the mustard oil and mix very nicely. If required, add some more oil and 1/4 cup of water. Let it rest for 15-30 minutes. [I usually am short of time, and cook instantly]
3. If cooking in Microwave:
Take a deep microwave bowl filled 3/4th with water. Tightly cover the other (smaller) bowl with fish mixture in the container filled with water, cover and steam in Microwave for 10 minutes.
4. If cooking in Gas (oven): Place the covered bowl with fish in a steamer, filled with water. Cook for 10 to 12 minutes.
Alternative, the fish can be cooked, with rice pot. Once done, the fish will be soft and succulent and the flavor will be so good, that you can eat the rice just with the flavor! Really :)
There will not be too much gravy - put the piece of fish with mustard sauce, on a plate of rice and serve. Enjoy!!!
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