Bengali Fish Curry

First, clean the fish and marinate it with 1 tsp. turmeric powder and salt and keep aside for 15 minutes.

Heat 2 tbsp. of mustard oil in a skillet and cook the fish fillets till they are golden brown on both sides for about 2 minutes each side. They don't need to be fully cooked just browned. Keep aside.

Preheat Air fryer at 200 C or 390 F for 3 minutes. Brush the air fryer basket with mustard oil. Also brush the fish fillets with oil on both sides.

Lay them down in the air fryer basket in a single layer. Air fry for 4 minutes till they are 2/3 cooked and look browned. Take out and keep aside.

To make the gravy, take the remaining mustard oil in the same pan. Heat it and add mustard seeds and kalonji or nigella seeds. Allow them to sputter for 30 seconds.

Add in the onion paste, sliced green chillies and ginger-garlic paste and cook till everything is browned. This takes about 5-8 minutes on low heat.

Add tomato paste along with spices -- cayenne, coriander powder, garam masala (if using) and salt. Cook for about 5 minutes on low flame to assimilate everything.

Add in a cup of water and the fried fish pieces. Cover and cook for about 3-4 minutes.

Taste and adjust seasoning. Garnish with lemon juice, coriander leaves and serve hot with boiled rice.

You can also add a sprinkling of kachi ghani mustard oil on top for a more mustardy flavor.