Ingredients:
4 big Pabda fish (Indian cat fish)
1 1/2 tbsp mustard seed paste
3 green chilies, sliced lengthwise
2 tsp lemon juice
1 tsp turmeric powder
Salt as needed
150ml oil
1/2 tsp fenugreek seeds
Directions:
Clean and cut the fish into two pieces each. Pierce fish pieces with a toothpick and smear with turmeric and salt.
Heat the oil in a pan. Add the fenugreek seeds and when they start crackling put the fish in the pan. Fry fish until golden brown (be careful while handling, hot oil may sprinkle on face/hands).
Pour the mustard paste mixed with one cup hot water in the pan.
Add salt and allow to simmer for 10 minutes.
Add chilies and another 1/2 cup hot water and let simmer. Remove from heat as soon as the gravy thickens. Serve with rice.
