| 1. | Rub fish with salt and turmeric powder. |
| 2. | Grind mustard seeds and whole chillies into a paste, adding a little water (2 tbsp) from time to time. Blend curd with ground paste and mix with fish. |
| 3. | Heat 3 tbsp oil in cooker for about 3 minutes. Add fish with mustard paste, slit chillies, remaining water (½ cup) and oil (1 tbsp). Stir gently. |
| 4. | Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 2 minutes. |
| 5. | Remove cooker from heat. Lift vent weight slightly to release pressure. |
| 6. | Open cooker. Serve hot. |