Tilapia Maach'er Tel Jhol - Tilapia Fillets in Mustard Oil Gravy

Tilapia Fillets in Mustard Oil Gravy

This is a delectable way of preparing fish when you're craving a tasty fish dish to have with hot and 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 bowl of rice with fish at home is a no-brainer! And it uses only a few ingredients that are staples in any Indian home.

Ingredients

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

2 Japanese eggplant, cut in long lengths

1/2 tsp. turmeric powder

salt to taste

6 Tbsp. mustard/vegetable oil

1/2 tsp. nigella/kalonji seeds

2 green chilies, sliced in rounds

1 large tomato, minced

1/4 tsp. turmeric powder

1/2 tsp. Kashmiri mirch/paprika

4-5 stalks cilantro, minced

Directions

1. Rub fish pieces with turmeric and salt and set aside for half an hour.
2. Heat 2 Tbsp. oil, lightly fry eggplant pieces and set aside.
3. Heat remaining oil over high heat and sputter nigella seeds and half the sliced green chilies.
4. Add turmeric powder and paprika, followed by onions and tomatoes.
5. Stir-fry until onions turn translucent, tomatoes break down and oil resurfaces.
6. Season to taste before sliding fish pieces into the oil.
7. Turn heat down to low, cover and simmer for 3 minutes.
8. Flip fish pieces over, return fried eggplants to skillet and simmer for 3 minutes more.
9. Season to taste and garnish with cilantro and chilies.

Serve with hot basmati rice.