Mithila machh (fish curry)

Ingredients

• 500 g rohu or other river fish, in steaks
• 1 tsp turmeric
• Salt to taste
• 5 tbsp mustard oil
• 3 tbsp mustard seeds and 6 garlic cloves, ground to a paste with 2 green chillies
• 1 onion, ground
• 1 tomato, chopped
• 1 tsp red chilli powder
• 1 tsp coriander powder
• ½ tsp cumin and 2 dry red chillies for tempering
• Coriander leaves

Method

1. Rub the fish with turmeric and salt and set aside for 15 minutes.
2. Heat mustard oil until it smokes, then fry the fish pieces lightly on both sides. Remove.
3. In the same oil add cumin and dry red chillies, then the onion paste. Fry until golden.
4. Add the mustard-garlic paste, tomato and powdered spices and cook until the oil separates.
5. Pour in 1½ cups water, bring to a boil and slide in the fish. Simmer for 8–10 minutes without stirring hard.
6. Finish with coriander and serve with boiled rice.