• 1 pound Fish Fillet (I have used Tilapia) – cut into smaller pieces (about 4-5 per fillet)
• Cooking Oil (Mustard Oil)
• Red Chili powder – 1/2 tea spoon or to taste
• Turmeric Powder – 1/2 tea spoon
• Mustard Powder – 1 table spoon (mix with water into a thick paste)
• Tomato -3 Large (chopped, I use the Roma variety)
• Water – according to need
• Salt
• Sugar – 1/2 tea spoon
• Kalonji (Nigella seeds) – 1/2 tea spoon (for tempering)
• Radhuni (Wild Celery seeds) – 1/2 tea spoon (for tempering)
• Green Chili – 1 (slit lengthwise, for tempering)

Preparation

1. Cut the fillets and marinade with salt and turmeric – shallow fry on medium heat and keep aside
2. Heat mustard oil in a wok and add the spices mentioned for tempering. Add green chili
3. Add the chopped tomatoes, salt and sugar and cover cook on medium for 3-4 minutes
4. Add the mustard powder paste, turmeric and red chili powder and continue to cook for another 5-6 minutes on medium heat
5. Wait till the tomatoes become completely tender and spices start separating from oil
6. Add water (to the desired consistency) and simmer for about 8-10 minutes
7. Add the fried fish fillets and simmer for 2-3 minutes
8. Add dry-roasted-powdered cumin and chopped coriander leaves (optional)
9. Serve with steamed rice