Tangra Fish marinated with salt, turmeric powder and a pinch of red chilly powder.
A fine paste made from black mustard and a few dry red chillies.
Finely chopped corriander leaves.
Finely chopped tomatoes.
Heat mustard oil and fry the fish till golden brown. Close the lid while frying. Keep aside.
In the remaining oil add panch forone to splatter.
Then add the tomatoes,green chillies and green peas.
Add the mustard paste and saute for 2 minutes.
Add a little water and then add the fried fish.
Close the lid and bring it to boil on a slow flame to ensure complete cooking.
Add 2tbsp Mustard oil and chopped corriander leaves on top.
Serve with hot rice.