Tilapia Fish in Mustard Curry - my version

Fish curries are various, and this is my version of it. I love all kinds of curries but the ones that are quick and fast are the best for me. I think this needed very less effort and a few ingredients at the least.

First foremost get about eight to ten pieces of Tilapia River fish and have them nicely cut up in equal round like shapes. The next step is to make sure to smear these with turmeric and salt and leave them all aside for a few minutes. Now make sure to keep mustard oil ready about three tablespoons for frying. Add a little more if needed. Next up is to roughly chop up one tomato, coriander leaves a good handful would do, quarter of a big onion and add about six to seven green chilies to the ingredients list.

The dry ingredients needed are quarter of a teaspoon of nigella seeds, one tablespoon turmeric, salt for seasoning, half or even one teaspoon of red chili for color and one tablespoon of instant mustard powder that needs to be blended in warm water to form a mix. Get it from any nearby Indian grocery store.

Now in a wok warm up mustard oil and once it is nice and hot fry the fish pieces evenly on both sides until they turn golden brown. One by one take out the fish gently and keep them aside. Now if you need pour a bit more oil in the same wok, add about one and a half teaspoons of nigella seeds and let them splutter and release its very own distinct aroma. Once done, add the cut-up onions and fry them nicely golden. Next up add green chilies, tomatoes and fry them all well for a minute or two. Tenderize the tomatoes by adding a little splash of water and cover the lid for a minute on very low flame. Open the lid and nicely stir it all up. Now to it add the rest of the dry ingredients. Cook them all well in medium low heat. Make sure to add the mustard paste blended in warm water. Let it simmer in low heat for a minute or so and pour in the mustard paste to it. Eventually add all the dry ingredients listed above and stir it all well for a couple of minutes. Add all the fish pieces to the sauce like mixture and add fair amount of lukewarm water. Let it simmer away gently for seven to eight odd minutes. Before you turn off the flame check for salt and add if needed. Sprinkle the cut-up coriander leaves from the top and give it a stir gently ensuring the fish pieces does not break. Wala this Bengali style mustard fish curry is ready. Devour it with rice and little portion of a lemon and green chilies on the side for a perfect accompaniment with rice.