Bengali fish curry

Ingredients for 4 servings:

• 1 tsp turmeric
• 1 tsp salt
• 1 kg cod fillet(s) (cut into pieces)
• 6 tbsp oil
• 4 chili peppers, green
• 1 tsp ginger (fresh and finely chopped)
• 1 large garlic clove(s) (crushed)
• 2 onions (finely chopped)
• 2 tomatoes (finely chopped)
• 4 tbsp mustard, medium hot
• 450 ml water
• Coriander leaves (chopped – for garnishing)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Mix the turmeric and salt in a bowl. Brush the fish pieces with the turmeric and salt mixture. Heat the oil in a pan and fry the fish pieces until golden brown. Remove the fish with a slotted spoon and set aside. Grind the chilies, ginger, garlic, and mustard into a paste using a mortar and pestle or a food processor. Briefly sauté the spice paste in a pan without fat. Add the onion and tomato and fry briefly. Remove the pan from the heat and carefully add the fish pieces to the paste (do not let it fall apart). Return the pan to the heat, add water, and simmer uncovered over medium heat for 15-20 minutes. Garnish with coriander.