Fish Curry with Mustard Gravy

Ingredients :-

• Rohu/catla fish - 500 gm
• Potato - 1 nobs (optional)
• Mustard seeds - 2 tbsp
• Cumin seeds - 1 tbsp
• Pancha Phoran - 1 tbsp
• Garlic cloves - 5-6 nobs
• Onion - 1 nobs(chopped)
• Chili powder /red dry chili(2-3 nobs)- 1 tbsp
• Turmeric powder - 1 tbsp
• Mustard oil/any cooking oil
• Salt as per taste
• Tomato - 1 big sized (chopped)
• Fresh coriander leaves 

Method :-

• Wash the fish pieces nicely with water and drain it,for marination add 1 tbsp of salt and 1 tbsp of turmeric powder,mix it well and keep it aside.
• Heat a pan adding with 1/2 cup of oil,once oil is hot add the marinated fish pieces and fry it nicely till it became golden in color from both the side and keep it aside.
• In min while take the blender jar,add mustard seeds,cumin seeds,garlic cloves,and if u are taking dry red chili then add it with little water and blend it nicely to make a fine masala paste and keep it aside.
• After frying all the fish pieces add little oil and fry the Potato pieces into it till it became golden fry and keep it aside.
• In the same pan add little mustard oil,once oil is hot add the Panch phoron and let it crackle.
• Once it start crackling then add the chopped onions and fry it till it became transparent.
• Once onions fry then add chopped tomato,salt,turmeric powder,if you are using chili powder add that and nix it well and let it cook for some time.
• Once onions became soft add the mustard paste into it and mix well  then let it cook for 5 mints with low flame.
• Now add the fried Potato pieces and mix it nicely for 2-3 mints,then add 1 glass of water and let it cook the potato.
• After 5 mints check it ,if gravy start boiling add the fried fish pieces carefully and mix once slowly.
• Then cover the lid and cook the fish gravy with medium flame for 7-10 mints.
• After 7 mints check the gravy and potato if its well cooked then..You can adjust the gravy as per your requirement.
• Then switch off the flame and sprinkle some chopped fresh coriander leaves into the gravy and keep it for 5 mints.
• After 5 mints remove the lid and serve hot mustard gravy fish curry with plain white rice and enjoy you food.