• Sukhua (smoked fish) 3-4 nos
  • Tomato medium sized 2 nos.
  • Cooking oil 2 tsp
  • Salt to taste
  • Turmeric 1/6 tsp
  • Green chilli 1-2 nos
  • Garlic pods 5 nos
  • Mustard seeds 1 tsp
  • Pancha phutana 1/5 tsp

Grind the mustard seeds with half of the garlic pods into a fine paste.

Cut the potato into chunks.

Soak the fish for 1-2 hours. Drain away the water.

Heat 2 tsp oil in a wok. Add pancha-phutana followed by crushed garlic pods and green chillis ( broken into 2-3 pieces ).

Add the soaked fish, crush and fry lightly for 2 mins.

Follow with the chopped tomato. Fry for 3-4 mins.

Add the mustard-garlic paste along with salt, turmeric and a cup of water. Cover with a lid and cook for 8-10 mins.

Serve hot with white rice.