Bengali mustard fish Curry(sarse bata maach)

Ingredients-

• Fish fillet(Rohu)-500 gm
• Mustard seeds-2 tbsp
• Green chillies slit-4
• Cumin seeds-2 tsp
• Coriander seeds-1 tsp
• Black pepper(whole)-1 tsp   
• Red chilli powder-2 tsp
• Turmeric powder-3 tsp
• Garlic cloves-15 pcs approx
• Ginger chopped-1 inch
• Tomatoes chopped-2 large
• Cooking oil(Mustard)-6 large tbsp
• Salt to taste
• Chopped coriander leaves

For masala paste-

Put together the mustard seeds, cumin seeds, coriander seeds, garlic cloves, ginger, whole black pepper with 1 tsp of turmeric powder and little water. Grind it till it turns into a smooth thick paste.

Method-                                                                                                                                                     

• Clean the fish with water and marinate with 2 tbsp blended masala paste, 1 tsp turmeric powder and 1/2 tsp of salt and set aside for 20 mins.
• Heat 4 tbsp of mustard oil and fry the fish from both sides till it turns brown.
• Heat oil in the same pan, when the oil is heated, add 1 tsp of cumin seeds,1 tsp of mustard seeds and 2-3 slitted green chillies. Cook for few seconds and let it crackle.
• Now add 1 tsp of turmeric powder, 2 tsp of red chilli powder in the oil and stir. 
• Add masala paste into the oil and fry it for 5-6 minutes on low flame, keep stirring after regular intervals.
• Add chopped tomatoes to pan and fry till tomatoes turns soft. 
• Keep frying the paste till oil starts separating from the masala.
• Add a glass of water in the pan and bring to boil. 
• Add salt and fried fish in the gravy.
• Cook on a low heat for another 4-5 minutes and turn off the the heat.
• Garnish with chopped coriander leaves and serve hot with plain steamed rice.