Ingredients

Method

Rub 1 teaspoon of the turmeric and most of the salt onto each cleaned piece of fish and set aside in a medium bowl for 10 minutes. This will firm up the fish.

Grind the mustard seeds till fine.

Mix the rest of the turmeric with the chilli powder and the ground mustard in a bit of water in a cup, add a pinch of salt and set aside.

Heat the oil till very hot (beyond smoking point for mustard oil), then carefully add each piece of fish and fry carefully on both sides (as fish will break up) turning only once. Set aside.

Keeping the heat very high and into the same very hot oil, add the green chilli then immediately add the mustard mix very carefully as it will splatter terribly if you are doing it right. Simmer for a minute or so. Add a little hot water to increase the sauce and bring to the boil in the pan, although this is essentially a scantily albeit pungently sauced dish.

Return the fish to the pan, being extra cautious to avoid it disintegrating if you're using fillets, and simmer gently for five minutes.
Serve with Plain Rice, yellow Tarka Daal and Chorchori.

Reheat gently on the hob without excessive movement till heated through; can be microwaved successfully.