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Shorshe maach, mustard fish curry (Bangladesh)

Name: Shorshe maach, mustard fish curry (Bangladesh)
Total time: 30 min
Yield: serves 4
Ingredients: 3 tbsp Mustard seeds; 1 Chili pepper; 600 g White fish fillet; 1 tsp Turmeric; 4 tbsp Mustard oil; 1 tsp Salt

Preparation time: 30 min
Servings: serves 4

Ingredients

serves 4

Mustard seeds — to buy3 tbsp
Chili pepper — to buy1
White fish fillet — to buy600 g
Turmeric — to buy1 tsp
Mustard oil — to buy4 tbsp
Salt — to buy1 tsp

Preparation

Soak the mustard seeds for 15 minutes in a little hot water, then blend them with a green chilli and a little water into a smooth paste: this is the aromatic heart of the dish.
Lightly salt the fish pieces and rub them with turmeric on all sides.
Heat the mustard oil in a pan over high heat until it barely smokes, then lower to medium heat and sear the fish for 2 minutes per side until golden; set aside.
In the same pan, add the mustard paste and the remaining turmeric, cook for 1 minute stirring constantly so it doesn't burn (mustard heated too fiercely turns very bitter).
Pour in a little water to get a fluid sauce, season with salt and bring to a gentle simmer.
Return the fish to the sauce, cover and simmer over low heat for 5-6 minutes, until the fish is cooked through and well coated in sauce.
Serve immediately with hot plain rice.