Pompano fish gravy in Soothing Mustard Sauce

A light fish dish that I always like to dig into when I am hungry. It takes really less time, and I am happy to cook it for my family any fine day.

To start the preparation, we need nigella seeds two teaspoons of it, turmeric powder the same amount, one teaspoon of red chili powder for color. Now chop one small onion finely for frying. To get this Bengali dish perfectly done we need mustard seeds as the main ingredient. Next thing we need is to take one teaspoon each of the yellow and black and soak them well in warm water for fifteen minutes. Alongside mustard seeds we need two green chilies, a clove of garlic and enough salt. Blend it all well into a paste like consistency. While they soak into the water leave a sprig of coriander leaves on the kitchen countertop. Chop it up fine at the time of use. Make sure you keep salt handy for enough seasoning at the end.

The next part of the preparation is to smear the fish pieces with turmeric, salt evenly coat them for a few minutes. Fry them well on both the sides for about two minutes each. Take them out of the frying pan and leave them aside and let them be placed on top of drying paper to soak all the remnant oil. Next, reuse the same oil to prepare the fish curry. Heat it up and sprinkle nigella seeds. Once they splutter add in the rest of the aforementioned dry ingredients; and give them all a good stir. Next step is to tip onions into the frying pan and fry them well until they turn golden brown. Once cooked for a few minutes add in the green chilies. I usually do not slit the green chilies because my elder one is unable to handle more spice. Now is the time you can add the mustard paste scoop all that out from the blending machine and into the hot wok, fry that well and make it thicker in consistency. Next is to add a little warm water perhaps half a cup and salt as per your taste. Once the curry bubbles and thickens furthermore, you can turn the flame lower and let it bubble away for a few additional minutes. Lastly before turning off the gas add some extra mustard oil from the top to give, this dish a beautiful finish. Garnish this fish preparation with chopped coriander leaves and serve hot with white rice. Check once more for salt and add if necessary.