Fish in Mustard & Poppy Seed Sauce

Shorshe Posto Bata Maach

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.  Pre-grinding mustard and poppy seeds to a powder 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.  

Ingredients:

1 lb. Salmon, Tilapia or Catfish fillets or steaks

2 Japanese eggplants, cut in chunks

Grind to a smooth powder

3/4 cup white poppy seeds (posto)

1/2 cup black mustard seeds

Tempering/Phoron:

3 Tbsp. mustard/vegetable oil

½ tsp. nigella seeds (kalo jeera/kalonji)

2 green chilies, minced

Gravy: (grind to a paste)

1 medium onion

1 large tomato

1 big knob ginger

2-3 green chilies

1/2 cup hot water

Salt to taste

Garnish:

1 Tbsp. mustard oil

Directions:

1. Add a minced green chili and salt to taste to the mustard and poppy seed powder, and soak in water for 30 minutes. 
2. Toss fish pieces in salt and turmeric powder.
3. Fry eggplant pieces until golden brown, remove from oil and set aside.
4. Heat oil in skillet and sputter nigella seeds & diced green chilies.
5. Add onion-tomato paste and stir-fry until oil resurfaces.
6. Add hot water and season with salt to taste and bring to a boil.
7. Add fish and eggplant pieces, lower heat and simmer until eggplants cook.
8. Stir in mustard-poppy seed mixture & simmer over low heat for 5 minutes.
9. Adjust salt to taste, garnish with mustard oil.

Serve with hot, steamed long-grain rice.