Check the seasoning and keep it on a low heat. It should not be too watery, so cook until it has a medium consistency. Add 400ml water and the remaining chillies bring to a boil and simmer for seven or eight minutes. Then reduce the heat and continue cooking for four minutes or so until it darkens a little. Cook over a moderate flame until all the excess moisture has evaporated and the paste releases oil, stirring occasionally.Add the nigella seeds and, once they have sizzled for 10 seconds, put in the tomato-chilli-mustard paste. If using vegetable oil, simply heat 3 tbsp of the oil. If using mustard oil, heat 3 tbsp in a non-stick pan until smoking, then remove from the heat and wait for 30 seconds before proceeding with the recipe.Meanwhile, blend the tomatoes, garlic and two or three of the green chillies (deseeded if you are worried about their heat), a little more salt, the powdered mustard seeds, remaining turmeric and 150ml water to a smooth paste.
Marinate the fish in ¼ tsp of the turmeric and a good pinch of salt, tossing with your hands to coat.Powdered brown mustard seeds, (see recipe introduction) Measure this powder, not the seeds, before adding it to the curry. The dish will not taste as good without the green chillies, so try it with them: you might find it spicy, but I bet you can’t stop eating! Mustard seeds can be bitter if overworked, so grind them only briefly in a spice grinder. You can also use sea bass, bream or tilapia. The fish should be in steaks so that they do not break up when you fry them, and the bones will ensure extra flavour. It has very few ingredients, so they all play an important part. A classic, this is absolutely terrific and so different from other fish curries.
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