Fish Kalo in a mustard sauce

Directions

1. First, thoroughly wash the squid and the tentacles. ≈ 2 min
2. Next, mix a small amount of turmeric and salt, and gently apply it to the fish for about 5 minutes (the fish is very delicate, so it needs to be handled with care). ⏱ 5 min
3. In a bowl, combine mustard butter, a little water, a pinch of turmeric powder, and chili powder to create a spicy paste. ≈ 4 min
4. Now, place a pot on the stove and heat some sunflower oil. ⏱ ≈ 10 min
5. Once the oil paint is warm, add cumin and fresh chili peppers. ⏱ ≈ 8 min
6. Once the holes appear, add the chopped onions and continue to cook until they are lightly browned. ≈ 3 min
7. Once the fried onions are prepared, add the pre-mixed mustard to the pan. ⏱ ≈ 7 min
8. Season to taste with salt and cook over medium heat for 1 to 2 minutes. ⏱ 2 min
9. When the spices come to the surface, add water (about 1 cup). ≈ 3 min
10. Wait until the broth reaches a boil. ⏱ ≈ 10 min
11. Once the sauce has thickened, gently place the Karelian perch in the sauce. ⏱ ≈ 10 min
12. Without disturbing the fish too much, gently grasp the pan and shake it lightly to allow the fish to slide into the sauce. ⏱ ≈ 7 min
13. Cover and cook over medium heat for 5 to 7 minutes. ⏱ 7 min
14. Add chopped cilantro and a few slices of fresh chili pepper, then let it rest for an additional minute. ⏱ 1 min
15. Remove from the heat when the sauce thickens and the oil begins to rise to the surface. ⏱ ≈ 10 min