Back to 4 servings 500 g rohu or katla fish, cut into 8 pieces, bone-in is traditional; boneless also works 0.5 tsp salt, for marinating the fish 1.5 tsp turmeric powder, divided 3 tbsp yellow mustard seeds, ground to a smooth paste 2 tbsp poppy seeds, optional, soaked and ground 2 tomatoes, blended or finely chopped 5 green chilies, sliced, divided 4 tbsp mustard oil, divided; no other oil gives the same aroma 1 tsp nigella seeds (kalojira) 1 tsp Kashmiri red chili powder, optional 1 tsp salt, for the gravy, or to taste 3 cups water, for the gravy
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1 Step 1: Rub the fish pieces with the first measure of salt and about 1/2 teaspoon of the turmeric, and leave for 10 minutes.2 Step 2: Grind the mustard seeds with a pinch of salt and a little water to a smooth paste, then rest it for about 15 minutes. If using, grind the poppy seeds with a little water and salt into a paste as well.3 Step 3: Blend the tomatoes into a paste, or chop them finely for a more rustic texture.4 Step 4: Pour 2 tablespoons of mustard oil into a wok and heat it until it is smoking hot. Working in batches of 2 to 3 pieces, fry the fish over medium heat for 3 to 4 minutes, flipping once, until both sides turn golden. Transfer to a plate.5 Step 5: In the remaining 2 tablespoons of oil, sizzle the nigella seeds and half the sliced green chilies for about 30 seconds.6 Step 6: Add the tomato and cook for about 5 minutes, until the raw tomato smell is gone.7 Step 7: Stir in the rest of the turmeric, the salt, and the Kashmiri chili powder if you're using it. Keep cooking until oil pools and separates around the edges of the sauce.8 Step 8: Mix the mustard paste (and poppy paste, if using) with the 3 cups of water, strain out any skins, pour into the gravy and bring to a boil.9 Step 9: Add the fried fish and the remaining green chilies. Cook over medium heat for 8 to 10 minutes, turning the pieces gently to coat them in the gravy, until the fish is cooked through and flakes easily.10 Step 10: Adjust the thickness with a little more water if needed, stir in 1 tablespoon of raw mustard oil, cook 2 more minutes, then turn off the heat.getsaucepan.com/r/f9d98f28-0105-5cea-b460-92a4c6cc00ef
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