BENGALI MUSTARD FISH MASALA

Prep 15mins + marinating time Cook 20mins Serves 4 INGREDIENTS

• 4 halibut steaks • ¾ tsp ground turmeric • ½ tsp salt • 2 tbsps yellow mustard seeds • 200g tin chopped tomatoes • ½ onion, peeled and chopped • 5 garlic cloves, peeled and crushed • 4 fresh green chillis • 2cm piece fresh ginger, peeled and grated • ½ tsp gound cumin • ¼ tsp chilli powder • ¼ tsp ground black pepper • 1 tsp nigella seeds (optional) • ½ tsp cumin seeds • 3 tbsps sunflower or rapeseed oil • 25g fresh coriander, roughly chopped • 1 lime, cut into 4 wedges, to serve

For the rice • Knob of butter • 300g basmati rice • 1 tsp salt • ½ tsp turmeric

METHOD

1 Place the fish steaks in a large flat dish, sprinkle over ½ tsp turmeric and salt and rub it in so that the fish is completely covered. Leave to marinate. 2 To prepare the rice, melt the butter in a medium saucepan. Stir in the turmeric and then the rice. Add water, bring to the boil, reduce the heat to a simmer and cover. Cook for approx. 12mins. Take off the heat, and leave to rest for a couple of mins, still covered. Spoon into a bowl and keep warm. 3 Grind the mustard seeds to a fine powder. Place the tomatoes, onion, garlic, 2 green chillies, ginger, ¼ tsp turmeric, ground cumin, chilli powder, black pepper and the ground mustard seeds in a blender. Pour in 100ml water and then blitz to a smooth paste to make the masala. 4 Heat a large non-stick frying pan until hot. Add 2tbsps oil, then place the fish carefully in the hot oil and fry for 2mins on each side. Set aside. 5 Add 1tbsp oil to the frying pan and reduce the heat to medium. Add the nigella and cumin seeds to the pan and cook for 30secs, then stir in the masala paste. Fry gently, stirring occasionally, for 5-6mins, until all the water has evaporated. Add 350ml water and the remaining 2 chillies, bring to the boil and simmer for 5mins until the sauce starts to thicken. Add the fish and simmer for a couple more minutes until the fish is cooked through. 6 Sprinkle over the coriander leaves and serve with the yellow rice and a wedge of lime.