Bengali fish curry with roasted mustard seed and panch phoron powder

Marinate the fish with a little salt and turmeric powder.

Heat oil in a pan over medium-high heat; when hot, lower to low and add the nigella seeds.

Add the fish in a single layer and raise the heat to high; do not fry it much, turning after a few seconds.

Add about three quarters of a cup of hot water, a teaspoon each of turmeric and Kashmiri red chilli powder; spoon the gravy over the fish, add salt and an optional green chilli.

Cover on low heat for about 8 to 10 minutes.

In a pan over medium heat, roast the black mustard seeds and panch phoron on low heat, stirring continuously, until the mustard seeds start to pop; do not let them burn or turn too dark, or they turn bitter.

Cool the roasted seeds and grind them to a fine powder; after the 10 minutes, sprinkle it over the fish.