A mustard-forward fish curry with turmeric, tomato, ginger, and steamed rice.
240 gWhite fish
140 gTomatoes
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70 gOnion
2 clovesGarlic
8 gGinger
0.5 cupRice
35 gMustard
3 gTurmeric
1.5 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Cook rice in water until tender.
Season white fish with turmeric, salt, and black pepper.
Cook onion, garlic, and ginger in cooking oil until soft.
Add tomatoes and mustard, then simmer into a sharp sauce.
Add fish and simmer gently until cooked through, then serve with rice.