‘Boal’ is rarely cooked in our house as Man of the house do not like the smell of this fish. Since it is a very oily fish, I prepare this fish once in a while. If cooked properly, you need no other sides to finish off your meal. The pungent smell of mustard and mustard paste with garlic gives a beautiful flavor in this recipe. Serve with hot steamed rice and you are done!
- Boal Fish – 8 pieces
- Garlic – 4-5 cloves
- Kalo Jeere or Nigella Seeds – ½ tsp
- Green Chilli – 4 (Slit)
- Yellow Mustard Seeds – 3 tsp
- Turmeric Powder – 1 tsp
- Red Chilli Powder – ½ tsp
- Mustard Oil – 4 Tbsp
- Salt – To taste
- Chopped Coriander – A handful
- Sprinkle ½ tsp turmeric powder,½ tsp salt and 1 tsp mustard oil on the fish pieces. Smear very well. Leave for 15-20 minutes.
- Wash and soak mustard seeds in ¼ cup of water for 30 minutes. Then grind into smooth paste adding 1 green chilli and pinch of salt.
- Heat 3 Tbsp oil in a kadai and fry the fish pieces in batches. Do not forget to put the lid while frying the fishes. Take out from kadai and keep the fried fish aside.
- Temper the oil with nigella seeds. Pound the garlic clove with mortar and pestle and add in the kadai. Sauté till raw smell goes off.
- In small bowl add turmeric powder, red chilli powder and ground mustard seeds paste. Add a little water. Mix and add it in the kadai.
- Cook for a while. Then add ½ cup warm water. Add salt.
- Next add fried fish pieces. Cover and cook till fish is done.
- Remove the lid and check seasoning. Drizzle 1 tsp of mustard oil and slit green chilli. Remove from heat. Garnish with chopped coriander. Cover and rest for 10 minutes.
- Serve hot with steamed rice only.