← Nouns Cooking · Indian

Ingredients

• 600 g firm fish steaks or thick fillets (rohu, carp, cod or haddock), cut into 8 pieces
• 1 tsp ground turmeric, divided
• 1½ tsp salt, divided
• 4 tbsp mustard oil (or vegetable oil)
• 2 medium potatoes, peeled and cut into wedges
• ½ tsp Nigella seeds (kalonji)
• 3 Green chilli, slit
• 1 small onion, grated (optional)
• 2 cm piece Ginger, grated to a paste
• 2 cloves Garlic, crushed
• 1 tsp ground cumin
• 1 tsp Ground coriander
• ½ tsp Chilli powder
• 1 Tomato, chopped
• 500 ml warm water
• ½ tsp Sugar
• 2 tbsp Coriander (cilantro), chopped

Method

1. Rub the fish all over with half the turmeric and 1 tsp of the salt and leave for 15 min.
2. Heat the mustard oil in a wide pan over high heat until it just starts to smoke, then lower the heat to medium. This mellows its sharp raw taste.
3. Fry the fish in batches for about 2 min per side, until lightly golden but not cooked through. Lift onto a plate. Fry the potato wedges in the same oil for 4–5 min, until golden at the edges, and set aside.
4. Add the nigella seeds and green chillies to the oil and let them sizzle for 30 seconds. Add the onion, if using, and cook for 3–4 min, then the ginger and garlic for 1 minute.
5. Mix the cumin, coriander, chilli powder and remaining turmeric with 3 tbsp water and add to the pan with the tomato. Cook for 3–4 min, stirring, until the tomato softens and the oil separates.
6. Pour in the warm water, add the potatoes, sugar and remaining salt and simmer for 10–12 min, until the potatoes are tender.
7. Slide in the fish and spoon the broth over. Simmer gently for 4–5 min, without stirring, until the fish flakes easily. Scatter with coriander and serve with plenty of plain rice.

Tips

• Heat mustard oil to smoking before cooking with it: it is pungent raw, but turns sweet and nutty once heated. Mustard is a common allergen.
• Shake the pan rather than stirring once the fish is in, so the pieces stay whole.

Sources

Written in our own words after cross-checking these recipes:

Great British Chefs Bong Eats