Turmeric rubbed fish steaks(I used fresh asian sea bass) shallow fried in virgin mustard oil are added to a nigella and bay leaf scented gravy which gets a kick from grassy green chillies. The flavors are so bright and different from the punjabi fish curry I grew up eating, but really perfect for the hot months. You can use any kind of fish that you normally use for curries - salmon or carp work well. I sometimes make it with frozen baramundi or snapper fillets as well. This curry can be made in a jiffy and tastes awesome with some steamed white rice. Sometimes potatoes or eggplants are added for a nice variation and always allow it to rest for 20-30 minutes for the best flavors.
