Bengali Mustard Fish

2 lbs fish fillets, such as red snapper, catfish or any other similar fish

1 ¼ tsp turmeric

1 ½ tsp salt or to taste

6 cups coarsely chopped onions (about 3 large)

8 green chillies, preferably serranos, divided

1 tbsp Indian mustard powder or any good-quality mustard powder or any good-quality mustard powder

1 tsp cayenne pepper

¼ cup mustard oil

2 tsp nigella seeds

Hot cooked rice

Rinse fish and pat dry. Combine turmeric, salt and a little water to make a paste. Coat fish on both sides with paste and set aside for 15 minutes.

Meanwhile, in a food processor, combine, combine onions, 2 to 3 minutes. Turn off heat and let cool for 1 minute. Remove 1 tbsp (15 mL) of the oil and set aside. Reheat skillet to medium heat. Partially fry fish to seal. Transfer with slotted spoon to a dish.

In same skillet over medium heat, add nigella seeds and sauté until fragrant, about 1 minute. Add onion paste and sauté for 5 to 6 minutes. Pour in ¾ cup (175mL) water. Mix well and bring to a gentle boil. Return fish to skillet. Cut remaining green chillies in half lengthwise and scatter over top. Drizzle reserved oil on top of fish. Cover and cook over medium-low heat until fish flakes easily with a fork, 6 to 8 minutes. Serve with steamed rice.