Sweet and Tangy Mustard Fish with Green Mango

Preparation Time 15 minutes

Cooking Time 20 minutes

Serves 3 to 4

Ingredients

• Basa or Cod Filet 1/2 lb. (cut into small pieces 2”x2”)

• Green Mango, medium diced 1 cup

• Yellow Mustard Seeds 3 tbsp (soaked in a cup of water for about 10 minutes)

• Thai Green Chili 1 to 2

• Fennel Seeds 1/4 tsp

• Cumin Seeds 1/4 tsp

• Nigella Seeds 1/4 tsp (optional)

• Fenugreek Seeds 1/4 tsp (optional)

• Turmeric Powder 1 tsp

• Red Chili Powder 1 tsp (optional) (if you like some extra heat!)

• Salt to taste

• Sugar 1 tbsp or a little extra to balance the sweetness and tanginess of the mangoes

• Vegetable Oil 2 tbsp

Method

1. Wash the fish filet and rub some red chili powder, turmeric powder and salt mixture.

2. In a skillet, heat 1 tbsp of vegetable oil and sear the fish for about 2 minutes on each side. Keep it aside in a flat dish.

3. Strain the soaked mustard seeds. In a spice grinder or magic bullet, grind the mustard seeds with green chilies and a pinch of salt, to a smooth paste. Add some water if needed.

4. Add the remaining oil in the skillet and splatter the cumin and fennel seeds. Add the mustard seed paste. Cook for about 3 to 4 minutes.

5. In a small bowl, mix the remaining turmeric powder, red chili powder (optional) and salt with about 2 to 3 tbsp of water.

6. Add this spiced liquid to the skillet and mix. At this time add the fish pieces and cover the skillet with a lid. Cook for about ten minutes or until the fish is cooked, over low heat.

7. Uncover the skillet, and let it cook for another 5 to 7 minutes, until the gravy thickens. Adjust the seasoning with salt and sugar to balance the sweet and tangy flavor.

8. Enjoy the fish with fresh steamed basmati rice.