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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Fish In A Light Mustard Sauce   
    Categories: Fish, Indian   
         Yield: 2 Servings   
      
         1 lb Fish; 4 to 5 steaks   
         1 ts Virgin mustard oil   
       1/4 ts Turmeric powder   
         1 ts Oil   
      
   MMMMM---------------------------SAUCE--------------------------------   
     1 1/4 ts Yellow mustard seeds   
       1/4 ts Nigella seeds   
         3 cl Garlic; minced   
       1/2 ts Turmeric powder   
       1/2 ts Virgin mustard oil   
       1/4 ts Red chili powder   
         2 tb Water   
         3 tb Virgin mustard oil   
       1/2 ts Fenugreek seeds   
         1 c  Fresh tomato puree   
              - (3 to 4 md)   
         2    Green chillies; slit open,   
              - adjust to tolerance   
         1 tb Cilantro; finely chopped   
              Salt; to taste   
       1/8 ts Sugar   
         1 c  Water; up to 1-1/2 c;   
              - depending on desired   
              - consistency   
      
     The sauce from this recipe has a pronounced mustard taste and a   
     bitter end note. We like it this way. However, you can reduce the   
     mustard quantity to not less than 3/4 ts for a mild flavor.   
      
     I used fresh roma tomatoes in this recipe so didn't feel the need to   
     add any souring agent (like lemon juice or amchoor/dry mango powder).   
     You could add them at the end of cooking if you feel that the sauce   
     needs some tart.   
      
     Mustard oil is traditionally used in for the curry and it enhances the   
     taste of the sauce. I cannot suggest a substitute but you can use any   
     neutral oil. The curry will taste different though.   
      
     Clean the fish. Pat dry with a paper towel and rub with 1 ts mustard   
     oil and turmeric. Set in the refrigerator for 2 hours.   
      
     Grind mustard and nigella seeds to a powder (not very fine) using your   
     coffee grinder. In a small bowl, mix with garlic, turmeric, 1/2 ts   
     mustard oil, and red chili powder. Add 2 tb water to make a paste.   
     Refrigerate this paste along with fish for 2 hours. Do not skip this   
     refrigeration part.   
      
     After 2 hours, take out the fish and mustard paste from the   
     refrigerator and set on the kitchen counter.   
      
     In a wide, non stick pan, heat up the 1 ts oil on medium. Layer the   
     marinated fish steaks on the pan and sear both the sides of the steak.   
     About 2 minutes on each side. This time will depend on the variety and   
     thickness of your fish. Put the stove off and let sit.   
      
     Meanwhile, in a heavy bottomed pan/kadhai, pour the 3 tb mustard oil   
     and heat it on medium till you see ripples on the surface. Reduce the   
     heat to low, wait for a minute and temper the oil with fenugreek   
     seeds. Saute for 20 seconds till you smell the aroma. Next, reduce   
     heat to low and very carefully add the ground mustard paste. While   
     adding to hot oil, the paste will splutter a lot so be careful. Cook   
     the paste on low heat for 2 to 3 minutes till you see oil starting to   
     separate on sides of the pan. Add the salt, tomatoe puree, and mix   
     well. Let cook on low heat, or about 10 to 12 minutes, stirring in   
     between so that it does not stick to the bottom of the pan. Cook the   
     paste until you see oil separating on the sides of the pan as well as   
     it changing color to deep reddish-yellow. Make sure that all the   
     water has evaporated and the masala is thick and shiny. Again, as the   
     tomatoes cook, they splutters a lot, be careful.   
      
     Once the paste has cooked, add the water, green chillies, cilantro,   
     check the salt, and bring to a boil on medium low heat. Once boiling,   
     add the pan fried fish along with the drippings in the pan if any.   
     Also add the sugar. Cover and let cook for about 5 to 8 minutes. This   
     time will depend on the variety and thickness of your fish, cook   
     until the fish is done.   
      
     Remove from heat, and let sit for at least an hour before serving.   
     Serve warm with steamed rice. You could squirt some lemon juice at   
     the end if you like.   
      
     Recipe by sanjuro   
      
     Recipe FROM:    
      
   MMMMM   
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