Fish Tenga

Prep Time: 15 minutes

Cooking Time: 25 minutes

Serves: two

4 pieces Rohu fish

4-5 tomatoes, sliced

½ bottle guard, finely chopped

2 tbsp lemon juice, freshly squeezed

1 ½ tbsp mustard oil

2 green chilies slit

1 tbsp turmeric

¼ tbsp mustard seeds

1 c water

Salt to taste

Fresh coriander

Method

Wash and lightly fry the fish pieces in 1 tablespoon mustard oil, turmeric and salt. Set aside. Heat the remaining oil, add the mustard seeds and when they start to splutter add the finely chopped bottle guard. Stir for some time, add the tomatoes and fry till tomatoes are done. Sprinkle salt and turmeric and add water according to required consistency. Add the fish and cover with a lid. Let it cook on a low flame and bring to boil. Add the lemon juice and sliced green chilies and cook for 5-10 minutes. Garnish with fresh coriander leaves and serve hot with steamed rice and green chilies.