Any variety of fish can be prepared in this way. I've used red snapper here and in the past have made this with filleted and bone-in tilapia, catfish and shrimp. The shrimp tasted delicious!
Best served with basmati rice, this serves as a main course, accompanied by a vegetable and dal.
- Rub the fish steaks with salt and turmeric powder and set aside for 20 minutes.
- Drain mustard seeds, add salt to taste along with 1 green chili and blend to a paste.
- Heat half the oil over medium-high heat and fry fish steaks & eggplant to a golden brown.
- Remove fish and eggplant from skillet and set aside.
- Heat remaining oil in the same skillet and sputter nigella seeds and remaining green chilies, until chilies turn grey.
- Remove green chilies and set aside for garnishing.
- Stir-fry onions in the nigella infused oil until translucent.
- Add tomatoes and stir-fry until oil resurfaces and tomatoes break down.
- Add mustard paste along with coconut milk and bring to a boil.
- Add fish steaks and eggplant to gravy and bring back to a boil.
- Lower heat, adjust salt to taste, cover skillet and simmer for 5 minutes.
- Remove from heat and garnish with green chilies and cilantro.