Back to 5 servings fish 1.5 pounds pabda (butter catfish) pieces, cleaned, cut into large pieces 0.75 teaspoon salt, divided 1 teaspoon turmeric powder, divided 0.5 teaspoon red chili powder 2 tablespoons mustard oil, for frying the fish gravy 2 tablespoons black mustard seeds, soaked in lukewarm water, then ground 4 green chilies, 1 or 2 ground into the paste, the rest slit 1 teaspoon nigella seeds (kalonji) 1 medium tomato, coarsely chopped 2 tablespoons plain yogurt or curd, whisked 0.5 teaspoon red chili powder 0.5 teaspoon sugar, a little, to balance 3 tablespoons mustard oil, for the gravy 1 cup warm water garnish 1 handful cilantro (coriander) leaves, chopped
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1 Step 1: Rub the cleaned fish pieces with half the salt, half the turmeric and the red chili powder, drizzle with a little mustard oil, and rest for 10 minutes.2 Step 2: Grind the soaked mustard seeds with 1 or 2 green chilies and a pinch of salt into a smooth paste, and set aside.3 Step 3: Heat mustard oil in a large pan until it just smokes, then lower the heat to low-medium. Fry the fish pieces about 2 to 3 minutes per side until golden, then set aside on a plate.4 Step 4: In fresh mustard oil, temper the nigella seeds and slit green chilies for about 30 seconds, then add the mustard paste and sauté on low heat for about 1 minute.5 Step 5: Add the chopped tomato and cook until soft and mushy, about 3 minutes. Stir in the remaining turmeric and chili powder, then remove from the heat and stir in the whisked yogurt, then return to low heat.6 Step 6: Season with the remaining salt and the sugar, add the warm water, and bring to a rolling boil.7 Step 7: Gently slide in the fried fish with any juices from the plate. Simmer uncovered for 3 to 5 minutes, until the gravy thickens slightly and the fish is cooked through and flakes easily. Do not overcook.8 Step 8: Turn off the heat, cover, and rest for 5 minutes. Garnish with chopped cilantro and serve hot with steamed rice.getsaucepan.com/r/e1426d5f-270d-50cb-a879-558f796d1256
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