Oct 03, 2018
Ganga preparation: Rub the fishes in a pinch of salt and turmeric powder and then deep fry them in smoking hot oil. Keep aside. Into the same oil, add kalojeera till they crackle. Add mustard paste, red chilli, turmeric powder, salt and green chillies along with a bit of water. Sauté the mixture till oil leaves the sides of the spice paste. Add about 1/3 cup water and bring it to a boil gravy to a boil. Arrange the fish pieces into the gravy. Do not turn and cook till the gravy dries up a bit and the fish has this mustard gravy from one side. Keep aside.
Jamuna preparation: Heat 2 tbsp mustard oil in another pan and add yellow mustard seeds when oil turns hot. Allow them to sputter. Add tamarind extract, red chilli powder, green chillis.salt and sugar. Add 1/3 cup of water and bring the gravy to a boil. When the gravy comes to a boil, carefully place the kept aside fish in mustard gravy and place the fishes on the side untouched by the mustard into the tamarind gravy. Cook till the gravy dries up a bit.