ROHU FISH WITH BRINJAL

INGREDIENTS

1. ROHU FISH - 4 PIECES

2. BRINJAL - 1 ( Cut into 8 pieces) 

3 . TOMATO - 1 MEDIUM SIZE

4. GREEN CHILLIS - 3 - 4

5. YELLOW MUSTARD - 1 TBSP

6. INDIAN POPPY SEEDS - 1 TBSP

7. SALT ( ACCORDING TO TASTE )

8. BLACK CUMIN SEEDS - 1 TBSP

9. MUSTARD OIL 

10. CORIANDER LEAVES

11. TURMERIC POWDER

HOW TO COOK /  PREPARATION

1. FIRST MARINATE THE FISH WITH 1 TBSP OF TURMERIC POWDER AND 3 TSP OF SALT AND LEAVE IT FOR 15 MINS. ( TIP : IF THE FISH IS NOT SO MUCH OF TASTE ADD SOME LEMON JUICE DURING THE MARINATION)

2. ADD 3 - 4 TBSP  MUSTARD IN A COOKING POT ( KADAI)

3. THEN SHALLOW FRY THE FISH IN MEDIUM STEAM AND DO NOT DEEP FRY THE FISH . AFTER THE FRYING IS DONE TAKE OUT THE FISH FROM THE COOKING POT AND PUT IT IN A VESSEL. 

4.  PUT THE PIECES OF BRINJALS IN THE SAME OIL IN WHICH YOU FRIED THE  FISH AFTER THAT TAKE OUT THE BRINJALS FROM THE COOKING POT AND PUT IT IN A VESSEL.

5.  ADD THE BLACK CUMIN POWDER IN THE OIL AND FRY IT A LITTLE.

6. MAKE A PASTE OF THE TOMATO , GREEN CHILLIS , INDIAN POPPY SEEDS AND YELLOW MUSTARD AS OF THE QUANTITY AS GIVEN ABOVE.

7. THEN ADD THE PASTE WITH CORIANDER POWDER AND SHALLOW FRY IT IN THE OIL THEN COOK IT FOR SOMETIME.

8. AFTER THAT ADD THE FISH AND BRINJAL WHICH WAS KEPT ASIDE AND AFTER THAT ADD HALF CUP OF WATER TO IT AND COOK IT UNTIL THE GRAVY IS READY. 

9. YOUR DISH WILL BE READY BEFORE SERVING GARNISH WITH CORIANDER LEAVES.

                                   BEST SERVED WITH PLAIN WHITE RICE