Bengal Halibut

Rub the fish with ¼ tsp of turmeric and a pinch of salt, and set aside. Place the tomato, 3 green chillies, the powdered mustard seeds, tomato, ½ tsp of turmeric, some salt and 150ml of water in a food processor and blitz to a paste.
Heat 3 tbsp of oil in a pan, then add the nigella seeds to sizzle for 10 seconds. Tip in the curry paste, and cook for a few mins. Reduce the heat, add 400ml of water and the remaining chilli, then simmer for 8 mins to thicken. In a separate pan, heat a splash of oil and fry the fish for 3 mins on each side or until golden. Add the fish to the sauce and cook for 4 mins, then serve with steamed rice and coriander.

25 mins

2 serving

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