Fish stew with a mustard sauce

Directions

1. First, thoroughly wash the fish pieces and drain them. ≈ 2 min
2. Next, mix them with a little turmeric, chili powder, and salt, and let them rest for 10 minutes. ⏱ 10 min
3. In a small saucepan, heat 3 tablespoons of mustard oil until it is hot. ⏱ ≈ 7 min
4. Next, lightly fry the seasoned fish pieces in hot oil, turning them occasionally (be careful not to overcook them, as this will make them tough). ⏱ ≈ 8 min
5. Then, add the remaining oil paint (1 tablespoon) and return the cumin and the 3 fresh chili peppers. ⏱ ≈ 7 min
6. Return to the pot once the spices have released their fragrance, then cook for 1 minute with chopped onion. ⏱ 1 min
7. Next, chop the tomatoes, add turmeric, chili powder, cumin, and salt to taste. ≈ 8 min
8. Mix well with a little water until the tomatoes are softened and the oil paint forms a layer on the surface. ≈ 4 min
9. When adding the spices, lightly mix a small amount of mustard paste with a little water, then pour it into the pan. ⏱ ≈ 7 min
10. Gently mix in the spices (it’s not necessary to overmix after adding the mustard paste, as this could make the dish too bitter). ≈ 4 min
11. Then, add warm water (about 1.5 cups) to the sauce. ≈ 3 min
12. Once the sauce begins to simmer, gently add the pre-cooked pieces of fish. ⏱ ≈ 10 min
13. Cook over medium heat, covered, for 5 to 7 minutes, to allow the spices to fully penetrate the fish. ⏱ 7 min
14. Once the sauce has thickened, remove the lid and add the remaining fresh chili slices and chopped cilantro. ≈ 3 min
15. Let it simmer for another minute before serving. ⏱ 1 min