Fish in Spicy Mustard Sauce

Divide fish fillet into 4 portions. Rinse tomatoes, cut into quarters and remove stalks. Rinse and peel the potatoes and cut into pieces about 1×6 cm long. Rinse chili peppers, remove stalks and cut very thin. Finely grate ginger. Heat oil in a large frying pan and add tarragon mustard. Add turmeric, ginger, chili peppers, cumin, paprika and chili spices and sauté for about 5 minutes. Add yogurt and tomatoes and fry for another 5 min until a brown paste is formed. Add 150 ml water and let it boil.

Stir in potato sticks and make until potatoes are soft. Add fish fillets to the sauce, season with salt and let everything simmer together with the lid of the pan slightly open for about 10 minutes.

Spicy mung lentils (Moong Dal)

Remove the skin from the onion and chop it. Remove the skin from the ginger and grate finely on a vegetable grater. Add pressed garlic. Heat 2 tbsp ghee in a saucepan. Add some onion, ginger and garlic and sauté until onions are dark brown. Add curry powder and fry for about two minutes. Add mung lentils, fry briefly and bring to boil with 800 ml water (+ enough salt). Simmer lentils until soft. Fry onion rings in 1 tbsp ghee. Just before serving, sprinkle garam masala and onion rings over lentils.

Arrange both dishes on plates. Serve with onion rings, long-grain rice, cucumber slice

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