Machli Ka Jhor (Bihari Style)

From My husbands place of birth Bihari Style Fish Curry

Ingredients: 

• Rohu (river) fish: 700gm (before cleaning)

• Tadka: [crackling]

1. Asafoetida (Heeng): one pinch
2. Bay Leaf (tez patta) : 1 nos (small)
3. Black Mustard (raai) Seeds: 1 tsp
4. Fenugreek Seeds (methi): 1/4th tsp

Spices: 

• For marinate

1. Salt: 1 tsp
2. Turmeric powder: 1tsp
3. Red Chili Powder: 1/2 tsp
4. 1 full garlic minced
5. 1 lemon juice

• For fried fish:

1. Besan (chickpea flour): 2tsp (optional, adds crunchiness and binds)

• For Curry:

1. Salt: 1tsp (to taste)
2. Turmeric: 1 tsp
3. Red Chili Powder: 1/2 to 1 tsp

• Paste #1 (finely ground. Onion paste can be separate also):

1. Onion: one small (coarsely chopped or blended)
2. Garlic Paste: 2tsp 
3. Coriander Seeds: 3tsp (replace with 2tsp coriander power) 
4. Cumin Seeds: 1tsp
5. Black Pepper: 1tsp

• Paste #2 (finely ground):

1. Yellow Mustard Seeds: 4-5 tsp (soaked for 30 mins before grinding)
2. Tomato: 1nos, small. (Put the tomato while grinding. )

• Tomato: 1 large. chopped

• Coriander leaves
• Tamarind: 5gm. Soaked in water and then strained.
• Mustard Oil: a little less than 100gm

Method:

• Marinate Fish in the spices given above for 1 hour.
• Once Fish is Marinated, mix besan and water. Rub little bit of besan mixture on the marinated fish and deep fry them in mustard oil.
• Once the fish is fried, use the same oil (approx 3 tbsp)  for cooking gravy. If there is extra oil remove it from the pan. Start with Tadka of mustard seeds ,hing and coriander seeds, once the seeds sputter put tej patta. Mix for half a minute on medium heat.
• Put paste one and cook (bhuno) till oil separates from the mixture.
• Add cut tomatoes, tumeric and red chilli and cook till tomatoes are soft. If the mixture looks dry one can keep adding water left from the  marination of fish.
• Once oil separates from tomatoes and they are well cooked, put Paste 2 and mix for 1 more minute and then add salt according to taste.
• At this stage one can put water left over from the marination in the gravy and let the mixture cook till it's thick in consistency.
• Add chopped coriander once the gravy is thick and mix for a minute. Then add 1/2 a liter of water in the gravy. Add tamarind pulp and let the gravy boil.
• Once the gravy starts to boil, simmer and place delicately fried fish pieces. 
• Let it boil again for 5 more minutes so that aromas get infused in fish.
• Serve it immediately so that fish is firm and have that crunchiness.