Bengali Fish Curry

Method

1. 1

   Marinate fish: Cut 600g rohu or catla fish into pieces. Wash well and pat dry. Rub with 1 tsp turmeric and salt. Marinate for 15 minutes.

2. 2

   Fry fish in mustard oil: Heat 3 tbsp mustard oil in a pan until smoking. Reduce heat. Fry fish pieces for 3-4 minutes per side until golden and lightly crisp. Remove and set aside.

3. 3

   Make mustard paste: Soak 2 tbsp yellow mustard seeds and 1 tbsp black mustard seeds in 3 tbsp water for 30 minutes. Grind with 4 green chillies and salt to a smooth paste.

4. 4

   Temper the oil: In the same pan, heat 1 tbsp mustard oil. Add 1 tsp nigella seeds (kalonji) and 2 slit green chillies. Allow to splutter.

5. 5

   Add spices: Add half tsp turmeric, 1 tsp red chilli powder and salt. Fry for 30 seconds.

6. 6

   Add mustard paste: Add the ground mustard paste to the pan. Fry for 3-4 minutes on medium heat, stirring constantly until the raw smell disappears.

7. 7

   Add water: Add 1.5 cups water to the mustard paste. Bring to a boil and simmer for 5 minutes.

8. 8

   Add fried fish: Gently place the fried fish pieces into the mustard gravy. Spoon the sauce over the fish.

9. 9

   Cook gently: Cover and cook on very low heat for 8 minutes. The fish will absorb the mustard flavour beautifully.

10. 10

    Taste and serve: Adjust salt and add a drizzle of fresh mustard oil for aroma. Garnish with fresh coriander. Serve with steamed white rice.