Bengali Fish Curry

Instructions

1. Prepare the fish
   Wash the fish pieces thoroughly and pat them dry with paper towels. Rub with 1/4 teaspoon of salt and 1/4 teaspoon of turmeric powder. Set aside for 10 minutes to marinate.
2. Make the mustard paste
   Soak the mustard seeds and poppy seeds in warm water for 15 minutes. Drain and blend them into a smooth paste using a small amount of water if necessary. Set aside.
3. Sear the fish
   Heat 2 tablespoons of mustard oil in a large non-stick pan until it reaches smoking point. Reduce the heat and gently place the fish pieces. Sear them for 2 minutes on each side until lightly golden. Remove and set aside.
4. Prepare the curry base
   In the same pan, add the remaining mustard oil. Add the chopped onions and green chilies, sautéing until the onions turn translucent. Add the ginger paste and garlic paste, cooking for another 2 minutes until fragrant.
5. Add the mustard paste
   Add the prepared mustard-poppy seed paste to the pan. Cook for 3-4 minutes on medium heat, stirring continuously to prevent burning. Add the remaining turmeric and salt, continuing to stir.
6. Finish the curry
   Pour in the coconut milk and 1 cup of water. Bring to a simmer and cook for 5 minutes until the sauce thickens slightly. Gently place the seared fish pieces into the curry, cover, and simmer for 7-8 minutes.
7. Final touches
   Sprinkle garam masala over the curry and drizzle the lemon juice. Gently stir, being careful not to break the fish pieces. Simmer for an additional 2 minutes to allow the flavors to meld together.
8. Serve
   Garnish with fresh cilantro and serve hot with steamed rice. For an authentic Bengali meal, accompany with a side of vegetable fritters (beguni) or lentils (dal).