Serves: 4
Total Calories: 452

2 pounds any firm fish fillet, such as halibut or swordfish, about 3/4-inch thick, cut into 2-inch pieces
1/4 teaspoon ground turmeric
1/2 teaspoon salt, or to taste
1/4 cup coarsely ground black mustard seeds
2 tablespoons mustard oil or vegetable oil
1 1/2 cups water
1 to 3 fresh green chili pepper, such as serrano, sliced lengthwise
5 to 7 fresh curry leaves
a few sprigs fresh cilantro

1. Place the fish pieces in a large non-reactive bowl, add the turmeric and salt, and mix well, making sure all the pieces are well-coated. Cover with plastic wrap and marinate in the refrigerator at least 1 hour and up to 24 hours.

2. In a small bowl, mix together the mustard seeds and oil, then add about 1/4 cup water to make a paste. Transfer to a large nonstick wok or saucepan and stir over medium heat, adding a sprinkling of water every now and then, until the paste is well-cooked, about 10 minutes.

3. Add the remaining water and bring to a boil over high heat. Add the fish and any juices that might have collected in the bowl, and boil again.

4. Add the green chili peppers and curry leaves. Reduce the heat to medium-low and simmer, turning once, until the fish is just flaky and opaque inside, 3 to 5 minutes per side. Transfer to a serving dish, garnish with the cilantro sprigs, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 452
Calories from Fat: 153

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