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 –

1. Coat the fish pieces with 3/4 tsp each of turmeric powder and salt
2. Grind the soaked mustards seeds, 2 green chillies and 80 ml water to a fine paste
3. Cut the brinjal into 5 cm long pieces
4. Chop the tomato
5. Heat 2 tbsp mustard oil
6. Fry the boris and set aside
7. Fry brinjals until golden for about 4 minutes. Set aside
8. Fry the fish, 1 minute on each side and set aside
9. Add nigella seeds to the remaining oil
10. Add the tomato and green chillies
11. Add the mustard paste
12. Fry on medium heat for 4 minutes
13. Add turmeric powder and salt
14. Add a splash of water and continue frying
15. Fry until the smell of raw spices is gone for about 6 minutes
16. Add yogurt and mix well
17. Add sugar and salt to taste
18. Add 300 ml hot water for the curry
19. Add the fried bori and allow it to come to a boil
20. Add the fried brinjal and simmer on medium heat for 2 minutes
21. Add the fish and simmer on low heat for 5 minutes
22. Add coriander leaves and drizzle 1 tsp mustard oil