Ingredients (for two 6 oz fillets):
- 2 6-oz halibut fillets (substitute tilapia, rockfish, or grouper)
- 3/4 tsp ground turmeric
- 1/4 tsp lal mirch (red chili powder or substitute cayenne pepper)
- 2 tbsp + 1 tsp stone-ground mustard
- 2 garlic cloves
- 2 tbsp high-heat cooking oil (ex: grapeseed, avocado, canola)
- 1/2 tsp kalonji (nigella seeds)
- 4 small bird's eye green chili peppers (substitute 1-2 serrano peppers)
- 1/2 cup water
- Bowl or container
- Wok-shaped pan
- Peel and finely chop the garlic. Mix the chopped garlic with 2 tablespoons of mustard.
- Cut each fillet in half to have 4 pieces of fish. Sprinkle 1/8 teaspoon of turmeric, a pinch of red chili powder, and a sprinkle of salt on both sides of the fish. Rub the spices and salt into the entire surface of the fish pieces.
- Place the fish in a bowl or container. Add the mustard/garlic mixture into the bowl and rub it into the fish. Cover the bowl and place it in the fridge for 15 minutes.
- After 15 minutes, remove the fish from the fridge. Heat the oil and nigella seeds in a pan over medium-high heat until the seeds begin to bubble and sputter.
- Quickly add 1/4 teaspoon turmeric and 1/8 teaspoon red chili powder, and swirl the oil to keep the spices from burning.
- Add 1 teaspoon mustard to the oil and again swirl to keep the mustard from burning.
- Add the fish pieces to the oil, lower the heat to medium, cover with a lid, and cook for 3 to 4 minutes. Flip each piece over to the other side and cook for another 3 to 4 minutes.
- While the fish is cooking, trim the peppers and slice them in half.
- Slowly add the water to the pan, being careful not to pour the water directly on the pieces of fish. Add the sliced peppers and a pinch of sugar.
- Cover and bring to a boil. Then, reduce to the heat and allow the curry to simmer for 5 to 7 minutes.
- Serve the fish hot with a garnish of unsweetened coconut flakes and/or fresh green chili peppers. Eat by itself or with rice/quinoa.