A spicy, little pungent fish curry with mustard base that is best served with steamed rice. Durga Puja is approaching and I thought of making this Bengali delicacy. I had always tasted this near Durga Puja Pandaal but never made it. Thanks to my friend Piyali who shared this recipe with me. It turned out great.

Ingredients 

Rohu(carp) fish-1 lb

Mustard oil for frying and curry

½ tsp nigella seeds (kalonji)

1 tbsp turmeric

Slit green chillies

Salt as per taste

To make paste

3 tbsp white mustard seeds

3 tbsp poppy seeds

10 chillies

Method

Rub the fish with little salt and half of the turmeric powder and keep it aside

Soak the mustard seeds, poppy seeds and chillies with 1 cup of water for 15 mins. Make a paste out of it

In a Wok or Kadai heat oil till it smokes

Deep the fish pieces and fry for 2-3 minutes or till golden

Now in a separate Wok or Kadai heat 2 tablespoon mustard oil till it smokes

Add the Nigella seeds

Pour in the Mustard and Poppy seeds Paste, add Turmeric Powder and little water

Add the slit green chillies and bring it to boil

Add the fried fish, slow down the heat, cover and cook for 5 minutes

Uncover, check the consistency and adjust salt

Transfer to a serving platter and serve it with steamed rice