Fish Achari recipe


4 Surmai fillets
2 tbsps Lemon juice
Salt to taste
1 tsp Garlic paste
1 tsp Ginger paste
1/2 tsp Turmeric powder
2 tsp Kashmiri red chilli powder
1 tsp Mustard seeds (roasted)
1 tsp Fennel seeds (saunf)
1 tsp Onion seeds (kalonji)
1/2 tsp Fenugreek seeds (methi dana)
1/2 tsp Black salt
4 tbsps Mustard oil
1 cup Yogurt (whisked)
4 tbsps Butter (melted)

Cut the surmai fillets into big pieces and trim the sides.
Take fish pieces in a bowl, add lemon juice, salt, garlic paste, ginger paste, turmeric powder, Kashmiri red chilli powder and mix.
Heat a pan and dry roast mustard seeds, fennel seeds, onion seeds and fenugreek seeds.
Crush them with black salt in a mortar with a pestle.
Heat mustard oil in a pan to smoking point.
Add yogurt to the fish along with the crushed spices and mix. Let it stand for thirty minutes.
Preheat oven to 200° C to 220° C. When the mustard oil cools completely add it to the marinated fish and mix.
Place the fish on a greased rack and place the rack in the preheated oven with a tray underneath it and cook.
Baste once with butter or oil and cook till done (ten to fifteen minutes).
Serve hot.

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