Fish Curry with Mustard (Shorshe Maach)

This delicately flavored dish tastes great with plain boiled rice. It also happens to be a Bengali
1 lb. fish, cut into pieces
2 tbsp. oil
1 tsp. salt
Make a paste of mustard in an equal amount of water. Heat oil in a non-stick frying pan and fry the mustard paste for half a minute, and add 3 cups of lukewarm water. Bring to a boil and add fish, turmeric and salt and green chillies. Cook on medium low heat for half and hour.
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