Fish in Mustard Gravy

Tilapia Macher Jhal

I find that making this dish on the spur of the moment is not  possible because mustard seeds need to be soaked overnight in salt and water to get rid of its bitterness.  Using Coleman’s  Mustard saves a lot of time.  The other time-saver is to add the fish directly to the gravy instead of frying it beforehand.  This steams the fish, keeping it moist and tender.  

Inspiration for this recipe is attributed to Dipanwita Banerjee who is a wonderful cook!

Ingredients:

1 lb. Salmon, Tilapia or Catfish fillets or steaks

Soak next two ingredients for 15 minutes and grind into paste:

3 Tbsp. white poppy seeds (posto)

¾ cup boiling water

Stir into paste and set aside for 10 minutes:

1 Tbsp. Coleman’s English Mustard superfine powder

Phoron:

3 Tbsp. oil

½ tsp. nigella seeds (kalo jeera/kalonji)

2 green chilies, sliced

3 Tbsp. vegetable oil

1 medium onion, sliced

4 Tbsp. Hunt’s tomato sauce (not ketchup) or 2 medium tomatoes, diced

1/2 cup hot water

 Salt to taste

Garnish with:

1 Tbsp. chopped cilantro

Directions:

1.    Soak poppy seeds in boiling water for 15 minutes & blend both until smooth.
2.    Stir in Coleman’s Mustard and set aside for 10 minutes.
3.    Cut fish fillets in half.  If using fish steaks, leave whole.
4.    Heat oil in saucepan; add nigella seeds & chilies.
5.    When seeds begin to sputter, fry onions until translucent.
6.    Add tomato sauce or chopped tomatoes, lower heat & simmer until oil resurfaces.
7.    Stir in poppy seed paste & simmer for 5 minutes.
8.    Add ½ cup hot water, bring to a boil and add fish pieces.  
9.    Cook over low heat for 5 more minutes.
10.    Adjust salt to taste, garnish with cilantro and serve.