Tilapia Macher Jhal - Tilapia in Mustard Sauce

Tilapia in Mustard Sauce

The simplest of fish curries, this is a favourite among Bengali families. I love tilapia because it's very mild with little or no fishy smell and it's easily available in supermarkets any time of year. Japanese eggplants go very well with fish and cook in no time at all.

While I was cruising around an Asian supermarket, I came across a bottle of "hot dressing oil". Turns out, it's a concentrated combination of mustard oil and wasabi oil. It has a fantastic aroma and made me tear up because it's so pungent. Just 10-12 drops of this oil applied to the fish while it was left to marinate gave it the perfect touch of mustard oil flavour. 

Here's one of the easiest ways to prepare fish curry.

Ingredients:

1 lb. tilapia steaks or fillets, cut in bite-size pieces

1 Japanese eggplant, cut in fingerlings

6 Tbsp. mustard or vegetable oil
1/2 tsp. nigella seeds/kalo jeera/kalonji
1 green chili, diced

3 green chilies, left whole for garnishing
1/2 tsp. turmeric powder

2 heaped tsp. Asian hot mustard powder
1/2 tsp. red chili powder

1/2 tsp. Kashmiri mirch powder

1 onion, sliced 
1 large tomato, chopped

1/4 cup cilantro, minced
salt to taste

Directions:

1. Rub fish pieces with turmeric, salt and a Tbsp. mustard oil, and set aside for 10-15 minutes.
2. Mix hot mustard powder, turmeric powder, chili powder and Kashmiri mirch in just enough water to form a paste and set aside for at least 15 minutes.
3. Toss eggplant pieces with turmeric and salt and fry until golden brown.
4. Heat oil in a skillet and sputter nigella seeds and diced chili.
5. Add sliced onions and fry until translucent.
6. Top with tomatoes, eggplant and fish pieces, cover and simmer for 3 minutes.
7. Turn fish pieces over, dilute mustard paste with a cup of water and pour over fish and eggplant.
8. Adjust salt to taste, cover and simmer for 8-10 minutes, until tomatoes break down.
9. Garnish with cilantro and whole chilies.

Serve with hot, steamed rice.