← Nouns Cooking · Indian

Ingredients

• 600 g firm fish steaks (hilsa, rohu, seer, halibut or cod)
• 1 tsp ground turmeric, divided
• 1 tsp salt, divided
• 3 tbsp yellow (or a mix of yellow and black) mustard seeds, soaked in warm water for 20 min
• 4 green chillies, divided
• 1 pinch pinch of salt for grinding
• 5 tbsp Mustard oil
• ½ tsp nigella seeds (kalonji)
• 250 ml Water
• 2 tbsp Coriander (cilantro), chopped

Method

1. Rub the fish with half the turmeric and half the salt and leave for 20 min while the mustard seeds soak.
2. Drain the mustard seeds and grind them with 2 green chillies, a pinch of salt and 3–4 tbsp water into a smooth paste. Grind with a little salt and briefly, since over-blending makes mustard bitter.
3. Heat the mustard oil in a wide pan over high heat until it just smokes, then lower to medium. Fry the fish for 2 min per side until lightly golden and set aside.
4. In the same oil, fry the nigella seeds and the remaining 2 slit chillies for 30 seconds. Lower the heat, add the mustard paste and the rest of the turmeric and stir for 1 minute.
5. Pour in the water with the remaining salt and bring to a gentle simmer. Slide in the fish and cook for 6–8 min, spooning the sauce over, until the fish is cooked and the sauce has thickened.
6. Drizzle with a teaspoon of raw mustard oil, scatter with coriander and serve with plain rice.

Tips

• Heating mustard oil until it smokes mellows its raw bite; let it cool for a moment before adding the fish.
• Hilsa is bony but prized; any firm, oily-ish fish works well.
• Wash your hands well after handling the green chillies and keep them away from your eyes.

Sources

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

Archana's Kitchen BBC Good Food