Mustard fish and mango curry recipe

Serves 4 4 fish steaks (eg sea bass, sea bream, carp or red snapper) ¾ teaspoon ground turmeric 1½ teaspoons chilli powder salt, to taste oil, for frying 50g / 1¾ oz yellow mustard seeds 4 green chillies, slit lengthways 6 tablespoons mustard oil 2 tomatoes, roughly chopped 1 teaspoon onion seeds ½ green mango, sliced ½ teaspoon ground cumin few sprigs fresh coriander, chopped Wash the fish. Drain and pat dry. Rub ¼ teaspoon ground turmeric, ½ teaspoon chilli powder and a pinch of salt into the fish. Heat the oil in a wok and add the fish steaks one at a time and fry over a medium heat until crisp and golden brown. Drain on kitchen paper and set aside. Soak the mustard seeds in ¼ cup of water for 30 minutes. Place 2 green chillies, 3 tablespoons of mustard oil and the soaked mustard seeds in a spice mill or small blender. Grind or blend until you have a smooth paste. Set aside. Put the tomatoes in a food processor or blender and process briefly. Set aside. Heat the remaining mustard oil in a pan, add onion seeds and allow them to crackle. Once they crackle, add the remaining green chillies and mustard paste. Cook for 5–6 minutes over a low heat until the oil separates. Add the tomatoes, the remaining turmeric and chilli powder and season to taste. Cook for 3–4 minutes. Add the sliced mango and cook for a minute or until soft. Add enough water to cover and allow it to simmer for 5–6 minutes. Add the fried fish and cook for 5–6 minutes. Turn off the heat and add ground cumin and chopped fresh coriander. • This recipe is taken from Food of the Grand Trunk Road - Recipes of rural India, from Bengal to the Punjab, by Anirudh Arora and Hardeep Singh Kohli (New Holland, £19.99). Order a copy for £15.99 from the Guardian bookshop