Wednesday, March 20, 2013

Tilapia Fillets in Coleman's Mustard Sauce

Tilapia Maacher Jhal
Fish in mustard sauce is a very popular Bengali dish which is usually made with a paste of black mustard seeds that have to be soaked in water and salt overnight to remove their bitterness. Here is a very quick, easy and delicious alternative using Coleman's Mustard powder.  

This recipe was given to me by my niece, Dipanwita Banerjee, who is an excellent cook!

1 lb. Tilapia fillets, cut in pieces
½ tsp. turmeric

4 Tbsp. vegetable oil
½ tsp. nigella seeds (kalo jeera/kalonji)
1 jalapeno pepper, sliced in four
2 medium onions, sliced
1 Tbsp. tomato paste
1 tsp. Kashmiri mirch or chili powder
2½ heaped tsp. Coleman’s Mustard powder
Salt to taste

4 green chilies, slit
1 Tbsp. chopped cilantro

1. Marinate fish pieces in salt and turmeric for half an hour.
2. Heat oil in a pan, sizzle nigella seeds and fry jalapeno pepper & onions for a minute.
3. Stir in tomato paste & chili powder and cook until oil resurfaces.
4. Place fish pieces over onions, cook one side, turn fish pieces over and cook other side.
5. Give mustard & water a good stir and pour over fish.
6. When gravy comes to a boil, garnish with green chilies and cilantro.
7. Serve on a bed of hot Basmati rice.

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