Bangalir Macher Jhaal (bengali Fish Mustard)

Bengalis' are fond of fishes and specially Rohu(Rui mach) fish. This is the traditional bengali dish inherited from my great grand parents.

Macher jhaal
jhaal
Ingredients: 
Rohu Fish- 5pcs
Mustard powder- 2 tablespoon
Poppy seed paste- 2 tablesp
Coconut grated- 2 tablesp
Greenchilli- 2 nos.
Turmeric powder- 1/2 tsp
Salt & Sugar- To taste
Panch phoron- 1/2 tsp
Mustard Oil- 50ml
Water- as per requirement
Directions: 
Marinate the fish with turmeric & salt and fry it in mustard oil & keep aside.
Grind mustard,coconut,poppy seed & green chilli to make a uniform paste.
To the oil left after frying the fish, add panch phoron and the grinded mixture and saute well.
To it, add little water, salt and sugar to taste, turmeric and the fried fishes and saute well again.
Turn off the oven and serve the fish garnishing with green chilli with plain rice.