| 1. | Mix ½ tsp/2.5 ml salt and turmeric. Rub all over fish. Cover and keep aside 30 minutes. |
| 2. | Grind into a paste onions, ginger, garlic and green chillies, gradually adding ¼ cup/60 ml water. |
| 3. | Finely grind coriander, poppy and ½ tsp/2.5 ml mustard seeds and 3 red chillies. |
| 4. | Heat oil in pan on medium heat about 2 minutes. Add 3 fish steaks. Fry on both sides till light golden (about 3 minutes on each side). Remove. Fry remaining steaks in the same way except do not add oil. |
| 5. | To oil remaining in pan, add remaining red chilli (1), fenugreek, cumin and remaining mustard seeds (1/8 tsp/0.6 ml). When mustard seeds begin crackling, add onion paste and ground spices. Stir-fry about 4 minutes till colour darkens slightly. Add remaining salt (2 tsp/10 ml), jaggery and remaining water (1¾ cups/420 ml). Bring to boil on high heat. |
| 6. | Reduce heat to low. Cover and simmer 10 minutes. |
| 7. | Add fish steaks. Increase heat to medium. Bring to boil. |
| 8. | Reduce heat to low. Cover and simmer 10 minutes. Serve hot with rice. |