1 lb fish ( 4-5 steaks,I used tilapia)
1 tsp virgin mustard oil
1/4 tsp turmeric powder
1 tsp oil
For the Sauce
1+1/4 teaspoon yellow mustard seeds
1/4 tsp nigella seeds
3 garlic cloves,minced
1/2 tsp turmeric powder
1/2 tsp virgin mustard oil
1/4 tsp red chili powder
2 tbsp water
3 tbsp virgin mustard oil
1/2 tsp fenugreek seeds
1 cup fresh tomato puree (just take 3 -4 medium tomatoes and process them to smooth in your food processor)
2 green chillies, slit open (adjust to tolerance)
1 tbsp finely chopped cilantro
Salt to taste
1/8 tsp sugar
1 - 1.5 cup water (depending on the sauce consistency you desire)
Notes
The sauce from this recipe has a pronounced mustard taste and a bitter end note. We like it this way.
However, you can reduce the mustard quantity to not less than 3/4 tsp for a mild flavor.
I used fresh roma tomatoes in this recipe so didn't feel the need to add any souring agent (like lemon juice or amchoor /dry mango powder)
you could add them at the end of cooking if you feel that the sauce needs some tart.
Mustard oil is traditionally used in for the curry and it enhances the taste of the sauce.
I cannot suggest a substitute but you can use any neutral oil.The curry will taste different though.
Method
Clean the fish. Pat dry with a paper towel and rub with 1 tsp mustard oil and turmeric. Set in the refrigerator for 2 hours.
Grind mustard and nigella seeds to a powder (not very fine) using your coffee grinder.
In a small bowl, mix with garlic, turmeric , 1/2 tsp mustard oil and red chili powder. Add 2 tbsp water to make a paste.
Refrigerate this paste along with fish for 2 hours. (do not skip this refrigeration part)
After 2 hours, take out the fish and mustard paste from the refrigerator and set on the kitchen counter.
In a wide, non stick pan, heat up the 1 tsp oil on medium.
Layer the marinated fish steaks on the pan and sear both the sides of the steak.
About 2 minutes on each side (this time will depend on the variety and thickness of your fish). Put the stove off and let sit.
Remove from heat, and let sit for at least an hour before serving. Serve warm with steamed rice. You could squirt some lemon juice at the end if you like.