Kajoli macher shorshe chorchori, small fish in Bengali mustard

Ingredients

• 300 g of Kajoli fish (or other small, tender fish)
• 2 tablespoons of ground mustard seeds
• ½ cup of chopped onion
• 5-6 green, slightly damaged chili peppers
• 1 teaspoon of turmeric
• ½ teaspoon of chili powder
• 1/2 teaspoon of nigella seeds (kalonji)
• 4 tablespoons of mustard oil
• salt
• 2 tablespoons of freshly chopped cilantro
• About 1 cup of water

Wash the fish, drain it, and gently rub it with a little turmeric and salt. Let it sit for 5 minutes.

Mix the mustard paste with a little water, the remaining turmeric, and the chili powder.

Heat the mustard oil and add the nigella seeds and a few green chili peppers.

Add the onion and cook until it softens and turns translucent.

Add the mixture to the mustard, season with salt, and cook for 1-2 minutes over medium heat.

When the oil starts to rise, pour in about 1 cup of water and bring to a boil.

Gently slide the fish into the sauce, without stirring with a spoon: shake the frying pan to submerge them.

Cover and cook for 5 to 7 minutes. Sprinkle with remaining cilantro and chili peppers, and cook for another minute, then remove from heat when the sauce has thickened.