Ingredients
- Fish steaks (about 6 pieces)
- Turmeric powder – ¾ tsp
- Salt – to taste
- Tomatoes – 3 medium
- Garlic – 4 cloves
- Green chilies – 5
- Powdered mustard seeds – 1 ½ tbsp
- Mustard oil – 5 tbsp
- Nigella seeds (kalonji) – 1 ½ tsp
- Coriander leaves, chopped (for garnish)
- Water – approximately 2 cups
Instructions
- Marinate the fish
Rub the steaks with turmeric and salt, and set them aside briefly. - Make the mustard-tomato paste
Blend tomatoes, garlic, green chilies, and powdered mustard (plus some water) into a smooth mixture. - Prepare the pan and temperings
Heat mustard oil until it smokes mildly, then cool slightly. Add nigella seeds and let them crackle. - Cook the paste
Add the mustard-tomato-chili blend to the pan, sauté until the water reduces and oil begins to separate from the sides. - Add water & simmer
Pour in about 1½ cups of water (or as needed), bring to a boil, then reduce heat and simmer for about 10 minutes. - Fry the fish
In a separate pan or the same pan, shallow-fry the marinated fish until each side is lightly golden. - Combine fish and gravy
Gently place the fried fish into the simmering mustard gravy. Cover and let them cook together for a couple of minutes on low heat. - Garnish & serve
Sprinkle chopped coriander leaves and serve the curry hot with steamed rice.
