Tilapia Maacher Tel Jhol - Tilapia in Mustard Oil Gravy

This is a delectable way of preparing fish when you're craving a tasty fish dish to have with hot, fragrant Basmati rice. It takes less than 10 minutes to prepare on the stove top and is finger-licking good! To save time on the days I cook, when fish arrives home on marketing day, they are cut into serving size pieces, rubbed with salt and turmeric powder and stored in Ziploc bags, ready to slide into a skillet on demand.

The gravy is so simple to assemble that the resulting goodness at the end is a pleasurable surprise.  It's perfect for those busy days when the choice between going out to eat or enjoying a hot rice bowl with fish at home is a no-brainer! And it uses only 5 ingredients if spices are omitted.

Ingredients

1 lb. Tilapia steaks or fillets, cut in serving size pieces

1/2 tsp. turmeric powder

salt to taste

6 Tbsp. mustard/vegetable oil

1/2 tsp. nigella/kalonji seeds

2 green chilies, sliced + 2 chilies left whole

1 large tomato, minced

1/4 tsp. turmeric powder

1/2 tsp. Kashmiri mirch/paprika

Directions

1. Rub fish pieces with turmeric and salt and set aside for half an hour.
2. Heat oil over high heat and sputter nigella seeds and sliced green chilies.
3. Add turmeric powder and paprika, followed by tomatoes.
4. Season to taste before sliding fish pieces into the oil.
5. Turn heat down to low, cover and simmer for 3 minutes.
6. Flip fish pieces over and simmer for 3 minutes more.
7. Garnish with whole chilies and serve with hot rice.