Tilapia is the common name for the Cichlid fish. It is a fresh water fish and one ugly geezer!!LOL!!! But it is one tasty fish. But beware of the numerous fish bones. I love chewing on the middle bone of fishes but even I find it difficult to chew on the bones of this one. But yet I manage. The way I chew fish bones will put a cat to shame.
The basic criteria behind any fish dish is the freshness of the fish. If it is fresh you can simply have them fried. And god forbid if you land up with the not so fresh ones you can get to know them by the very smell while frying. In Bangla wee say that a fresh fish is “mishti” which also means sweet . In the fish sense it means it is absolutely fresh. Whatever kind of gravy you make, the actual taste comes once you put the fish in the gravy and simmer for some time.
The jhal is a spicy yet light mustard based gravy. I have mentioned this a number of times and am reiterating it again : whenever you are grinding mustard always add a pinch of salt to avoid the paste becoming bitter.
Ingredients
4 Tilapia fish (tossed in some salt and turmeric)
1 small tomato, sliced
Salt to taste
½ tsp turmeric powder
For the paste
4 tbsp black mustard, soaked
Pinch of salt
3 green chillies
For the tempering
¼ tsp kalonji/nigella
2 green chillies, slit
Toss the fish in salt and turmeric and keep aside for half hour. Make the mustard paste with a little water.
Heat some mustard oil. Fry the fish lightly and keep aside. In the same oil add the kalonji and chillies. Add the sliced tomato and saute till the tomato is soft. Add the mustard paste, salt and turmeric powder and fry till oil starts leaving the sides. Add ½ cup of water and bring to a boil. Add fish pieces and simmer for 10 minutes. Drizzle some raw mustard oil on top.
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