Ingredients

For the Paste

• 2 tbsp mustard seeds
• 1 tbsp Poppy seeds
• 3 cloves of garlic
• 1 small tomato
• 2 green chillies

Fish

• 4 pieces of rohu or any preferred fish (for an authentic experience use ilish/hilsa, but it's very thorny)
• 1 tsp turmeric powder
• 1 tbsp mustard oil
• 1/2 tsp black cumin (kalonji)
• 4 green chillies slit lengthwise
• chopped coriander leaves for garnish
• salt to taste

Preparation

Marination

1. Soak the mustard and poppy seeds in a tbsp water for about 30 mins.
2. Marinate the fish with the turmeric powder and salt.
3. Make a paste of the mustard, poppy seeds, garlic, tomato, green chillies, salt and a splash of water.

Cooking the Fish

1. Heat the mustard oil to smoking (mustard oil needs to be heated more than regular oil before adding ingredients).
2. Temper the hot oil with black cumin seeds and the slit green chillies.
3. Add the fish pieces and lightly fry on both sides until the fish loses its raw colouring. Do not overfry the fish or crisp it.
4. Add the mustard paste prepared above.
5. Lower the heat and mix with the fish until the fish is a pale golden colour.
6. Add warm water for gravy (as per preference) and salt. Cover and let the gravy simmer. The gravy is usually prepared to be on the thicker side and clinging to the fish.
7. Garnish with chopped coriander leaves.
8. Serve with fresh white rice.