Mustard Fish Bengali style

Ingredients

A1: 500 gms diced fish [2 cm cubes of Salmon, Cod, Barramundi, …, meaty fish steaks]
A2: 4 table spoons of sunflower oil
A3: 1½ tea spoon sugar
A4. Salt to taste (½ tea spoon)
A5. 1 table spoon lemon/lime juice
A6. 1½ tea spoons (heap) of haldi powder (turmeric)
A7. ½ tea spoons (heap) of red chilli powder
A8. ½ tea spoon of whole jeera (cumin seeds)
A9. 1 tea spoon of jeera powder (cumin powder)
A10: 2 tea spoons of mustard seeds
A11: 1½ tea spoon of Hot English Mustard paste (Master Foods brand)
A12: 4 cloves of garlic crushed
A13: 4 pieces of green chilli chopped lengthwise
A14. 1/4th tea spoon of finely diced ginger
A15: 1 large tomato chopped into 12 /16 pieces
OPTIONAL: 3 table spoons of yoghurt [NOT WHEN USING RECIPE THE FIRST TIME]

B1. Chopped coriander leaves

Method

1. A items: (15 minutes)
Mix all A ingredients in the cooking vessel and marinate for 15 minutes.

2. A items (15 minutes)
Stir well and cover.
Cook over low heat for 5 minutes
Stir once in a while and cook uncovered for another 10 minutes

3. B items (2-3 minutes)
Add the coriander and stir for a few minutes

4. Serving Instructions
Serve with a bowl of hot steamed rice or with Pita, Turkish or Indian Bread.