Sarson, dohi diye mach/Fish in mustard sauce & curd

Manasi off to college,Irene hits the east coast AND I am  more than glad I have my yoga routine to keep me strong and happy and stable despite all the odds. I am also hoping everyone managed to stay safe and sound from Irene's wrath & fury. We were without power for 5 days and the neighboring towns had 98 to 100%  power outage. Luckily there were no damages  to our property, and that came as quite a relief as we were away when Irene hit the east coast,and got back exactly a day after Irene had rampaged and moved further up to RI and Vermont,we opened the doort to our basement with bated breath and heaved a sigh of relief on finding everything under control.

I hope and pray everyone out there is safe and healthy. I am also hoping I will be more regular with my blog henceforth. Manasi is in college now and her first two weeks have been very good, she has settled well and has made many new friends. She also mentioned that she loves the food ,which makes me happy-though I was secretly hoping she would say that she missed the food I made her;) jus' kiddin' it actually came as quite a relief.

Mahir loves fish and now with Manasi away its all about Mahir,I have started preparing  fish lot more than I did while Manasi was home. This recipe was prepared by Tamal  our friend at one of the pot luck dinners and I knew I will be making this soon right after my first bite

. It is a very simple recipe and does not require too many ingredients and the taste is incredible.Traditionally this recipe requires that the mustard be ground on the ," sil-batta" but the lack of time and in the absence of   traditional flat stone and cylendrical grinding stone, it is best to use the mixer and grinder. Just make sure you soak the mustard in water overnight to get rid of any unwanted bitterness.  Also very integral to this recipe is the green chillies,they balance the bitterness from the mustard and compliment each other. So here is the recipe Tamal shared with me:

Ingredients:
Salmon Fish: 4 steaks
Mustard soaked overnight in water: 1/2 cup
Greek yogurt: 1 cup
Green chillies: 10-12
salt: to taste
Lime juice: 2 tbsp
Some oil for basting

Method:
grind the soaked mustard to a fine paste along with green chillies.

Mix this with the curd salt & lime juice and apply it to the fish and leave the fish in this marination for 30 minutes to 1 hour depending on the time available on hand.

Pre-heat the oven to 400 d farhanite and grill the fish for 10 minutes  or till it turns flaky and done on the inside ,basting with oil in between.

Enjoy it on a bed of spring salad and  have some ciabatta bread lightly toasted and a glass of wine and  raise a toast to all that we are blessed with . Cheers:)))!!!