- 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.