Bengali's Soul Food Fish in Yellow Mustard Gravy

Fish is close to my heart and a bite of it reminds me of home. Long ago I had migrated from Kolkata to live in Redmond however it's belongings I carry. The smell of raw fish and river fish primarily gives me a kick in my stomach still and it is with this pleasure that I obsess over fish curries like all other Bengalis most certainly living across the globe craving for "Macher Jhol Bhaat".

This time around I select Tilapia fish, cut them into curry pieces smear turmeric, salt. Let it out to get marinated for a minute. Lightly fry them all in mustard oil, our go to oil for cooking and frying. Once done quickly dice baby potatoes peel off of outer skin tip into the pan and let it fry away until golden brown. Take them out and leave aside along with the fried fish.

Successively in a container warm up enough water for the fish curry. Now, to the warm oil add a quarter of a sliced onion, couple of chopped garlic cloves, a teaspoon of nigella seeds, few slit green chilies. Let them be warmed well for a minute as long as the aroma does not release. Now you may pour in the mustard sauce mixed with turmeric powder, chili powder and salt; a teaspoon and a half of each of the aforementioned. Once all that is sautéed well for about a minute or so add the boiling water and let it come to a boil. All this will take a few minutes. Tip in the golden fried potatoes and leave them in the water boiling until tender. Check the potatoes with fork and when almost done you can then gradually add the fish pieces too. Let them all come together by stirring in well and put on the lid for six or seven more minutes. The curry simmers away while you chop up some coriander leaves finely. Add to the wholesome curry for the final release of aroma and tasty goodness. Check for salt and add if you please. Turn off the gas ensuring the lid remains closed.

Polish off this dish with hot steaming rice without a single worry in the world. Every bite of fresh fishy delight will be able to come through as you consume this avariciously. Any day, anytime this comes in very handy.

Please Note: A trick that you can do is to procure mustard powder from Safeway super store and it works like magic in my fish curries as it is less pungent, has less distinct smell of mustard though quality should never be compromised.