Sorse Bata Diye Maach

- 1 kg, cut into pcs. (Rohu/Katla)
- Salt to taste.
- 1/2 tsp Turmeric powder
- 200 gm Mustard Oil
- 1 tsp Kalonji/Kalojire/Nigella
- 3 slit Green Chili
- 2 tomatoes cut in long pieces
- 1 bunch, for garnishing Cilantro
- 25 gms, (yellow) Mustard seeds
- 25 gms, (black) Mustard seeds
- 7 Green Chili

Method:

1. Clean the fish and pat it dry. Marinate with salt, 1 tsp oil and turmeric powder. Marinate for 10 minutes. Make a paste of black and yellow mustard seeds, green chili with little water. Keep aside.

2. Heat the 1 tsp oil in kadai. Shallow fry the fish by covering with lid. This fish should be always fried by covering with lid. Keep the fried fish aside.

3. Heat 2 tbsp oil in kadai. Add 1 tsp of Nigella seeds and the mustard paste along with green chillies.

4. Add 1 cup of hot water for boiling. After it starts boiling put the fishes and tomatoes in it and keep it in slow flame for 5 minutes.

5. Garnish with chopped coriander leaves and simmer it for 5 minutes

Spicy Scrambled Eggs

2 tbsp oil
2 medium sized onions,finely chopped
2 tomatoes,finely chopped
Salt to taste
1/2 tsp red chillies powder
2 green chillies,finely chopped
1 tbsp fresh coriander,chopped
4 eggs,lightly beaten
1/2 tsp black pepper powder

Method:

Heat oil in a frying pan.
Add chopped onion and saute until light brown.
Add choppped tomatoes and stir until they are soft.
Add salt,red chilli powder and stir for a minute.
Add beaten eggs and stir to mix eggs with the mixture,breaking up the setting egg.
Sprinkle green chillies and coriander.Cook on a very low heat for 5 minutes.
Sprinkle black pepper and serve straight away with paratha,roti or bread.