Macha Ambila.

Ingredients:
6-7 Fish fillet
1/2 Tsp Fenugreek seeds
1/2 Tsp Fennel seeds
1/2 Tsp Mustard seeds
1 Tsp Turmeric powder
Chili powder to taste
2 Tbs Jaggery
2 Tbs Tamarind soaked in hot water
2-3 Tbs Mustard oil
1 Small Onion
Curry Leaves
Salt to taste


Preparation:
Heat oil in a pan, add mustard seeds, fenugreek seeds, fennel seeds, curry leaves, onion and saute till the onion changes its color.
Add fish, turmeric powder and salt, saute till the water goes away and the fish get dry and the raw smell of the fish goes away.
Remove the pulp from the tamarind and water mixture.
Put the tamarind water, chili powder in the pan and wait until the fish is done.
Add jaggery and let that sit for 5 more minutes and switch off the flame.
Serve hot with rice. 

Sanju Macha Jholo ( Healthy Fish Curry)

Ingredients:
6-7 Choice of your Fish Fillet
5-6 Garlic Cloves
1 inch cut Ginger
1 Tbs Cumin seeds
Handful of Mint Leaves
Green Chili to taste
1 Tsp Turmeric Powder
Red Chili Powder to taste
Salt to taste
1 Tomato cute into small cubes
Choice of your vegetable ( Okra, egg plant, cauliflower, potato etc)
2 Glass of Water
For Tempering
1 Tsp vegetable oil
1 Tsp Kalonji seeds
1 tsp Mustard Seeds


Preparation:
Make a fine paste of cumin seeds, garlic cloves, ginger, green chili and mint leaves.
In a pan bring the water to boil.
Then add the paste, turmeric powder, chili powder and salt and bring the water to boil.
Add vegetables and tomato to it and let that cook properly.
Then add fish to the water mix and cook for 15- 20 minutes in medium heat.
In an another pan heat oil, mustard seeds and Kalonji seeds.
Then add this tempering to the fish curry.
Serve hot with rice.

Tip:Instead of water you can use the cooked rice water for a variation.

Fish Paturi (Steamed Fish)

Ingredients:

6-7 Your choice of Fish Fillet
1 Tbs Black mustard seeds (soaked in little warm water) 
1 Tbs White mustard seeds (soaked in little warm water)

1 Tsp Cumin Seeds

1 Tbs Poppy seed or Posto
1 Tsp Turmeric Powder
1 Tsp kalonji seeds
1 Tsp fresh juice of lime
1 Tbs Mustard Oil 

3 Tbs Shredded coconut

5-6 Garlic cloves
Whole 8-10 green chilies to put inside the Banana leaf

Salt to taste 
1 Full size Banana Leaf or Aluminum Foil
Threads for wrapping or Toothpick to joint

Preparation:
Wash and dry the Fish Fillet, keep aside.
In a Blender add Mustard seeds, cumin seeds, garlic cloves, poppy seeds, turmeric powder, and shredded coconut.
Make it a smooth paste by adding little water from time to time. Be careful while adding water to the paste because the paste should be thick in consistency.
Add salt as required and kalonji seeds and make a smooth marinade.
Dip the Fish pieces into the marinade and rub them with fingers.
Leave the marinated Fish for 30 minutes in room temperature or 2 hours in refrigerator.
Once the marination is done, now pour in the mustard oil to it and mix it well.
Now cut the Banana Leaf/ Aluminum foil into 8 inches square.
Take the Banana Leaf in a platter glossy side up, rub little mustard oil to it.
Place a piece of Fish at the center and add some marinade on it
Place one green chilly on top of it
Fold the leaf from each side and make it a square parcel.
Wrap it with the thread so joint it with toothpick so that it doesn't open while cooking.
Wrap rest of the fish pieces and make a parcel for each of them.
Now boil water in a steamer.
Add the parcels into the steaming rack or basket.
Steam the parcels for 10 minutes in high flame and 10 minutes in low flame.
Remove from steamer; discard the threads from the banana leaf.
Serve hot with steamed rice.