Instructions

Prepping the Fish

I have used Pomfret fish here but you can use any fish of your choice
Sprinkle 1 teaspoon of salt and 1 teaspoon of turmeric powder over the fish
Coat on all sides and keep it aside

Mustard -poppy seed paste for the gravy

In a grinder jar add 1.5 tablespoons of mustard seeds, 1.5 tablespoons of poppy seeds and half a teaspoon of salt.
Add 3 tablespoons of water and grind this to a smooth paste
Keep it aside
The addition of poppy seeds tones down the intensity of the mustard while enhancing the taste of the gravy

Frying the fish

Add 2 tablespoons of mustard oil to a pan set on medium heat
Put the fish in
Let the fish fry for three minutes on each side
Take the fish out and keep it aside

Making the curry

Add another tablespoon of mustard oil to the same pan
Add panch phoron
Once the panch phoron starts to splutter, add onions
Stir fry the onions for approximately three minutes until they turn darker
Add tomatoes
Stir fry for approximately two minutes till the tomatoes are soft
Add turmeric powder, slit green chilies, approximately 1/4 teaspoon of salt
Add 1.5 cups of water and place the lid on
Let it cook for five minutes
Add the mustard-poppy seed-paste in and stir well
Let the gravy boil for approximately five minutes
Add the fish pieces in
Make sure that the fish are submerged in the gravy
Add salt as needed
Let the gravy boil for a few minutes
Squeeze some lime juice (optional)
Garnish with chopped coriander leaves
Turn off the heat and add the last tablespoon of mustard oil

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