Shreshtha's Bongo Fish Curry in Mustard Sauce (Shorshe Maach)

• 2 cup diced tomatoes into halves
• 1 pinch of salt to taste
• 2 large green chillies
• 500 grams any river fish(bone less preferably)
• 20 grams black mustard seeds
• 40 grams poppy seeds(poshto)
• 250 ml mustard oil

1. Soak mustard seeds and poppy seeds for 5 - 10 minutes.
2. Make a semi solid paste of mustard seeds,poppy seeds,tomatoes,salt,green chillies,and 5 tbs mustard oil adding one cup of water.
3. Take one cup of mustard oil.heat in a deep bottom wok(koraai).
4. After the oil is nicely heated.add fish fillets(marinated in a pinch of salt,dash of lemon juice and a pinch of turmeric powder)
5. Fry them for 2 - 3 minutes each side.keep them aside.
6. Now use the remaining oil in the wok and add it to the paste of all the ingredients made before.it will add up to the aroma of the curry.mix it well.
7. Take a baking dish.put the fried fish fillets.add mustard paste to it.add almost half cup of raw mustard oil.
8. (optional)put some diced tomatoes n few green chillies slit from the middle
9. Microwave it for 6 minutes.take out,stir it very gently since fish fillets may break.they will b very soft at this moment.and microwave it further for 3 more minutes.
10. Garnish it with freshly and finely chopped coriander or parsley to give it a fresh -n -right -from-the river on your plate feeling..

tomatoes, salt, green chillies, black mustard, oil

Taken from cookpad.com/us/recipes/362904-shreshthas-bongo-fish-curry-in-mustard-sauce-shorshe-maach (may not work)