North Indian · Lunch, Dinner
Sarson wali machli
Fish simmered in a mustard-greens and mustard-oil gravy, a Punjabi riverside classic.
- Calories
- 545 kcal
- Protein
- 49 g
- Carbs
- 56 g
- Fat
- 14 g
- Prep
- 15 min
- Cook
- 25 min
Per serving, for one person.
Contains: fish, mustard.
Ingredients
- 220 g Cod fillets
- 100 g Kale
- 2 cloves Garlic
- 5 g Ginger
- ½ chilli Green chillies
- ¾ tbsp Mustard oil
- ¼ tsp Turmeric
- ½ tsp Salt
- 4 g Coriander
- 55 g Basmati rice
Method
- Cook the rice in twice its volume of water for 12 minutes, covered.
- Cook the kale with garlic, ginger, chilli and a splash of water, covered, for 10 minutes until soft, then blend roughly.
- Heat the mustard oil until it just starts to smoke, then let it cool slightly and stir in the greens purée and turmeric.
- Add a splash of water and slide in the fish, cover and simmer gently for 8 minutes until just cooked through.
- Season with salt, finish with coriander, and serve with the rice.
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