Corianderand Black Cumin Fish Curry

Rub salt and turmeric powder evenly over the fish fillets and set aside.

Heat 2 tbsp mustard oil in a heavy‑bottomed pan over medium heat; fry the fish fillets until golden brown, about 3–4 minutes per side. Remove the fish and keep warm.

Dry‑roast 2 tsp kalonji, 0.875 garlic cloves, and 4 green chilies in a separate pan for 5 minutes, stirring constantly to avoid burning.

Transfer the roasted mixture to a blender, add the coriander leaves and the small tomato, and blend into a smooth paste.

In the same pan used for the fish, add a pinch of kalonji and the slitted green chilies; fry for 1 minute.

Add the sliced onion and sauté until translucent, about 2–3 minutes.

Stir in the prepared spice paste, then add salt, turmeric powder, and a pinch of sugar. Cook the mixture for 5 minutes, stirring frequently, until the oil begins to separate.

Pour in 200 ml water, increase the heat, and bring the curry to a rolling boil.

Return the fried fish to the pan, gently coat with the sauce, and simmer for just 2 minutes to reheat.

Finish by adding the extra green chilies and a final tablespoon of mustard oil. Turn off the heat, cover, and let the curry rest for 2 minutes before serving hot.