Assamese Mustard Fish Curry

1. 1
   prep · ~15 min

   Soak the mustard and season the fish.

   1.Soak the mustard seeds in a little warm water for 15 minutes.

   2.Rub the fish pieces with half of the turmeric powder and half of the salt.

   3.Set the fish aside while the mustard softens.

   TIPDo not soak mustard too long or the paste can turn bitter.
2. 2
   mix · ~3 min

   Grind the mustard paste.

   1.Drain the soaked mustard seeds.

   2.Grind them with 2 green chilies and a little water to a smooth paste.

   3.Strain the paste if you want a smoother curry.

   TIPUse cold or just warm water while grinding to keep the mustard flavor sharp, not bitter.
3. 3
   fry · ~5 min

   Lightly fry the fish.

   1.Heat mustard oil in a pan until it just begins to smoke lightly, then lower the heat.

   2.Add the fish pieces in a single layer.

   3.Fry lightly on both sides until just sealed, about 1 to 2 minutes per side.

   4.Remove the fish carefully and keep aside.

   TIPDo not fully cook the fish here; it will finish in the gravy and stay tender.
4. 4
   temper · ~1 min

   Make the base for the curry.

   1.In the same pan, keep about 1 tbsp oil.

   2.Add nigella seeds and let them sizzle for a few seconds.

   3.Add the slit green chilies and the remaining turmeric powder.
5. 5
   simmer · ~4 min

   Cook the mustard gravy.

   Stir in the mustard paste and add the remaining water. Add the remaining salt and bring the curry to a gentle simmer over medium-low heat for 3 to 4 minutes, stirring often so the mustard does not catch at the bottom.

   TIPKeep the heat gentle after adding mustard paste; a hard boil can make it bitter.
6. 6
   simmer · ~6 min

   Finish the fish in the curry.

   Slide the fried fish pieces into the simmering gravy. Cover and cook for 5 to 6 minutes, until the fish is tender and the mustard sauce smells rounded and cooked through.

7. 7
   serve

   Serve hot with steamed rice.

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