Pabda fish in a light mustard sauce

Directions

1. Thoroughly wash and clean the fish, then coat them with salt and a little turmeric, and let them rest for a while. ⏱ ≈ 20 min
2. In a bowl, combine the mustard paste, the remaining turmeric, and 1 tablespoon of mustard oil paint, then cover. ≈ 4 min
3. Heat some oil paint in a pan and lightly gild the fish, then set aside. ⏱ ≈ 7 min
4. In the same pan, sauté the nigella seeds and 2 sliced chili peppers. ≈ 3 min
5. When the aroma develops, add the mustard and salt mixture to taste, then stir gently. ≈ 4 min
6. Pour in the water and sugar, then let the broth come to a boil. ⏱ ≈ 10 min
7. When it’s simmering, add the fried fish, reduce the heat, and let it cook for 4 to 5 minutes, covered. ⏱ 5 min
8. Turn off the heat and distribute the remaining sliced chili peppers evenly over the top. ≈ 3 min
9. Let the sauce sit for a few more minutes to allow the aroma of the chili peppers to fully develop. ≈ 3 min