Mahi Khalya by Zubaida Tariq

Ingredients:

• Fish 1 kg
• Mustard oil 1 cup
• Green chilies 2
• Curry leaves 2
• Whole red chilies 4
• Lemons 1-2
• Tamarind paste 1/4 cup
• Mustard seeds few
• Coconut 1 small piece
• Peanuts 10-12
• Poppy seeds 1 tbsp
• Red chili powder 1 tbsp
• Ginger 2 tsp
• Garlic 2 tsp
• Turmeric 1/4 tsp
• Coriander seeds 2 tbsp
• White vinegar 2 tbsp
• White cumin 1/2 tbsp
• White sesame seeds 2 tbsp
• Salt to taste
  

Method:

1. Clean fish skin, make big pieces, put vinegar without washing and keep it. After 10 minutes, wash with lukewarm.
2. Roast poppy seeds, vinegar, white sesame seeds, coriander seeds, peanuts and coconut on tawa until golden and grind finely.
3. After that, heat oil in pan, put whole red chilies, mustard seeds and curry leaves and roast it.
4. Then put ginger, garlic, turmeric, red chili powder, salt and roasted & grinded, roast it and remove from stove.
5. Now put lemon juice on fish pieces and fry it. When golden brown, remove it.
6. After that, keep masala on stove, keep it, spread on fish pieces and put in roasted masala.
7. Then put tamarind paste, curry leaves and green chilies and stir pot.
8. When oil comes up and keep on simmer on low flame on tawa.
9. Remove it after 5-10 minutes and serve with plain rice.