Ingredients

Parse fish (it should weigh atleast 10 nos in one kg.). Clean it
1 tsp Kalajeera
5-6 hot green chillies to be slitted from the middle.
Salt and Turmeric for taste and colour.
200 gms Mustard Oil

Method:

1. Clean the fish which are already cut from the market and rub it with 1/2 teaspoon of turmeric and salt.
2. Heat 2 tbsp oil in the kadai and fry the fish .( Always remember fry the fish only when the smoke comes out).
3. Keep the fish aside.
4. Put 2 tsp oil in kadai and put the kalajeera along with slitted green chillies and 1 tsp salt.
5. Put one cup of hot water in it and let it boil.
6. Put the fried fish in it and slow the gas flame always whenever the fishes are kept for boiling.
7. Now when its done serve it with rice.