Machhli ka Jhor

Before you start

• Rub the fish steaks with 1 tsp turmeric and 1 tsp salt then cover and refrigerate 15 minutes. This firms the flesh so it survives frying.
• Grind the mustard seeds with green chilli and a little water and use the paste within the hour. Mustard turns bitter if it sits ground and warm.
• Pat the fish completely dry before it goes into the oil, or it will spit and stick.

Method

1. Heat 5 tbsp mustard oil in a kadhai until it smokes and the sharp smell dies down, then lower the heat.Mustard oil must be taken to smoking point first; used raw it tastes bitter and thin.
2. Fry the fish steaks in batches, 2 minutes a side, until the surface is set and pale gold. Lift out and set aside.Do not move the fish for the first two minutes. It releases from the pan by itself once a crust forms.
3. In the same oil add the remaining 2 tbsp, then crackle the cumin seeds and nigella for 20 seconds.
4. Add the onion paste and fry 8-10 minutes over medium heat until it loses its raw smell and turns light brown at the edges.
5. Stir in the ginger and garlic pastes and cook 2 minutes, until the oil starts to bead at the sides.
6. Add the chopped tomato and cook 6 minutes, mashing it down, until it collapses completely.
7. Mix the remaining 1 tsp turmeric, the chilli powder, kashmiri chilli and coriander powder with 3 tbsp water and fry this paste for 3-4 minutes until the oil separates and floats clear.
8. Stir in the ground mustard paste and cook exactly 1 minute, no longer.Mustard paste goes bitter if fried hard or long. One minute over low heat is all it needs.
9. Pour in 500ml water with the slit green chillies and 1 tsp salt and bring to a boil. The gravy should be thin, like a light broth.
10. Slide the fried fish back in, lower the heat and simmer uncovered 8-10 minutes, spooning gravy over the pieces rather than stirring.Never stir a fish curry with a spoon; tilt and swirl the pan or the steaks break up.
11. Rest 5 minutes off the heat, scatter with coriander leaves and serve with plain rice.

Safe temperatures: Fish is done at 63°C / 145°F, or when it turns opaque and flakes easily. Reheat leftovers to 74°C / 165°F. FoodSafety.gov

Storage

Keeps 2 days refrigerated and the flavour deepens overnight. Reheat gently over low heat without stirring, adding a little hot water if the gravy has tightened. Do not freeze. The fish goes woolly.