This recipe is inspired by a bengali fish curry. It doesn’t have any tomatoes or yogurt as a base for the gravy. It is mostly flavored with spices including mustard seeds and onion seeds- which is one of my favorite combinations. It is quite simple and quick to make…

• 2 pounds fish fillets, (any white fish will do)
• Juice of one lemon
• 1 teaspoon turmeric
• 2 teaspoons salt

Marinate the fish fillets with the lemon juice, turmeric and salt.

• 4 tablespoons coconut oil
• 1 teaspoon mustard seeds
• 2 teaspoons kalonji (onion seeds)
• 2 tablespoons garlic, grated
• 2 tablespoons ginger, grated
• 2 medium yellow onions, chopped fine
• 2 teaspoons coriander powder
• 1 bay leaf
• 2 cups water, fish or chicken broth
• Salt

Heat a non stick pan with the 2 tablespoons coconut oil. Saute the fish pieces briefly on high heat. Keep aside. Add the leftover oil from the non-stick pan to a saucepan and add the remaining coconut oil. Heat the pan and add the mustard and onion seeds on medium heat. Saute for a minute. Add the garlic and ginger and sauté for 2 to 3 minutes. Add the onions, coriander powder and bay leaf. Saute for 4 to 5 minutes. Add the liquid and salt and bring to a boil. Add the fish pieces and simmer for a few minutes till the fish is cooked through but not over done. Check for seasonings and serve with rice.