

Ingredients–
- Pabda fish – 400 gm
- Brinjal – 100 gm
- Tomato – 15 gm
- Coriander leaves – 2 tbsp
- Green Chillies – 5
- Sugar – 1 tsp
- Turmeric powder – 1/2 tsp
- Salt to taste
- Black & yellow mustard seeds – 20 gm, soaked for 2 hours
- Bori – 10 pieces
- Mustard oil – 3 tbsp
- Beaten yogurt – 2 tbsp
- Nigella seeds – 1/4 tsp
- Beaten yogurt – 2 tbsp
Method –
- Coat the fish pieces with 3/4 tsp each of turmeric powder and salt
- Grind the soaked mustards seeds, 2 green chillies and 80 ml water to a fine paste
- Cut the brinjal into 5 cm long pieces
- Chop the tomato
- Heat 2 tbsp mustard oil
- Fry the boris and set aside
- Fry brinjals until golden for about 4 minutes. Set aside
- Fry the fish, 1 minute on each side and set aside
- Add nigella seeds to the remaining oil
- Add the tomato and green chillies
- Add the mustard paste
- Fry on medium heat for 4 minutes
- Add turmeric powder and salt
- Add a splash of water and continue frying
- Fry until the smell of raw spices is gone for about 6 minutes
- Add yogurt and mix well
- Add sugar and salt to taste
- Add 300 ml hot water for the curry
- Add the fried bori and allow it to come to a boil
- Add the fried brinjal and simmer on medium heat for 2 minutes
- Add the fish and simmer on low heat for 5 minutes
- Add coriander leaves and drizzle 1 tsp mustard oil