This is an interesting experiment with four 6-7 inches sized fishes commonly named as ‘Paarshe’ in eastern India. Usually this fish is either slow steam cooked with crushed mustard seeds or cooked in water based stew called curry. But I tried it differently. It was quite tempting to eat. I tried it with Paarshe but I think this recipe would go well with Barramundi or any sea fish or even prawns. Cook it and know it!
Take the fish cleaned in a bowl and add 3 tbsp of tandoor spice (either use the one that is readily available in market or make it of your own), 2 tbsp of red chilli powder, 1 tsp of ginger paste, 1 tsp of garlic paste, 1 tsp of green chilli paste, a pinch of crushed fenugreek leaves, 4 tbsp of mustard oil and pinches of salt. Mix well to cover all parts of the fishes and keep aside for a couple of hours. Meanwhile, finely chop a big onion into thin long strips and keep aside. Also, chop green chillis to make it 2 tbsp full and keep aside. Take one tomato and cut out 4 thin rings and keep aside. Now take the fishes and grill both sides until cooked. Take a flat surface non-stick pan, spread mustard oil in it and place the fished in it. After a minute, flip the fishes to the other side. Take the serving bowl and place the fishes one by one and side by side. Heat up 4 tbsp of mustard oil in wok. Add the chopped onion followed by 1 tsp of coriander powder and 1 tsp of cumin powder. Sauté it and then add the chopped green chillis and the residual spices left over in the marination bowl. Again sauté until onion turns translucent. Remove the wok from heat and pour the onion, spices and oil over the fishes. Spread oil in the flat non-stick pan and put the 4 slices of tomatoes in it. After 30 seconds, flip the slices. After 30 seconds, take the slices and place on the fishes. Garnish with a whole green chilli and serve hot with hot steamed rice.