SORSE ILLISH
1)MARINATE THE FISH WITH TURMERIC POWDER,SALT ,LITTLE MUSTARD OIL AND SHALLOW FRY IT LIGHTLY ON BOTH SIDES.KEEP IT ASIDE.
2) M AKE A PASTE OF MUSTARD SEEDS WITH SALT AND GREEN CHILLIS IN A MIXER.
3) ADD MUSTARD OIL IN A PAN AND KALONGI AND SLIT GREEN CHILLIS FOR TEMPERING.
4 )NOW ADD THE MUSTARD PASTE,TURMERIC POWDER AND LITTLE WATER AND SAUTE IT FOR FEW MIN.ADD WATER AND LITTLE SALT IF NEEDED AND BRING IT TO BOIL.
5 )ONCE THE MIXTURE STARTS TO LEAVE OIL ADD THE FISH AND MORE CHIILIS AND AFTER FEW MIN TAKES IT OUT.SERVE HOT WITH RICE.
NOTE-IF ANY BODY WANTS TO MAKE IT LIGHT YOU CAN STRAIN THE MUSTARD PASTE THROUGH THE STRAINER AND YOU WILL BE LEFT WITH THE MUSTARD WATER LEAVING BEHIND THE SKIN.ITS BETTER IF YOU HAVE STOMACH PROBLEM.
1)MARINATE THE FISH WITH TURMERIC POWDER,SALT ,LITTLE MUSTARD OIL AND SHALLOW FRY IT LIGHTLY ON BOTH SIDES.KEEP IT ASIDE.
2) M AKE A PASTE OF MUSTARD SEEDS WITH SALT AND GREEN CHILLIS IN A MIXER.
3) ADD MUSTARD OIL IN A PAN AND KALONGI AND SLIT GREEN CHILLIS FOR TEMPERING.
4 )NOW ADD THE MUSTARD PASTE,TURMERIC POWDER AND LITTLE WATER AND SAUTE IT FOR FEW MIN.ADD WATER AND LITTLE SALT IF NEEDED AND BRING IT TO BOIL.
5 )ONCE THE MIXTURE STARTS TO LEAVE OIL ADD THE FISH AND MORE CHIILIS AND AFTER FEW MIN TAKES IT OUT.SERVE HOT WITH RICE.
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