Bengali mustard fish

• pike450g 450g

  steaks, cut into large slices

• ground turmeric¾ tsp ¾ tsp
• yellow mustard seeds2 tbsp 2 tbsp

  (see tip)

• tomatoes↗140g 140g
• large garlic cloves3 3
• whole green chilies↗4-5

  4-5

• mustard oil or vegetable oil↗4 tbsp 4 tbsp
• nigella seeds↗1 ¼ tsp 1 ¼ tsp
• corianderhandful

  leaves

• rice↗cooked cooked

  cooked, for serving (optional)

Step-by-step instructions

1. 1

   In a bowl marinate the fish with 1/4 tsp turmeric and a generous pinch of salt, mixing, then set aside. Using a spice grinder or mortar, grind the mustard seeds into a fine powder. Place the tomato, garlic, 2‑3 green chilies, ground mustard seeds, 1/2 tsp turmeric, a pinch of salt and 150 ml water into a small food processor bowl and blend to a smooth paste.

2. 2

   Heat 3 tbsp mustard oil in a medium non‑stick pan until it smokes, then remove from heat and wait 30 seconds. Add the nigella seeds to the pan and let them sizzle for 10 seconds, then add the paste. Cook over medium heat, stirring occasionally, until excess liquid evaporates and the paste releases its oil. Reduce the heat and continue cooking about 4 minutes until it darkens slightly. Add 400 ml water and the remaining chilies, bring to a boil and simmer 7‑8 minutes until the sauce reaches a medium consistency, not too thin. Check seasoning and keep on low heat while you fry the fish.

3. 3

   Heat the remaining oil in a pan until it smokes. Add the fish and fry on all sides for about 6 minutes until golden‑brown. Transfer the fish to the mustard sauce, bring to a boil and cook for another 2 minutes. Sprinkle with coriander leaves and serve with rice, if desired.