Talimatlar

• 1 - Clean and Prep Fish:
  Soak chepa shutki in warm water for 10 minutes to reduce saltiness and rinse well to remove excess impurities. Pat dry and set aside.
• 2 - Temper Mustard Seeds:
  Heat mustard oil in a pan until smoking point is reached; reduce heat to medium. Add raw mustard seeds and let them sputter and release aroma.
• 3 - Sauté Onions and Spices:
  Add sliced onions and sauté until translucent. Add turmeric powder, red chili powder, and slit green chilies. Stir well to combine.
• 4 - Cook Dry Fish:
  Add the cleaned chepa shutki and stir gently to coat with spices. Add tamarind paste and water. Cover and cook on low heat, stirring occasionally.
• 5 - Simmer and Final Touch:
  Simmer until the fish absorbs flavors and the sauce thickens, around 5 minutes. Adjust salt if needed. Serve hot with steamed rice.