In India a lot of exchange of food and gossip happens with neighbors.This aunty (as we fondly call anybody other than family back there),her house eternally smelled of cakes and good food but this recipe is one of the best things that she shared with us. Instantly, the blend hit the hot, virgin mustard oil, a loud sizzle, and boom, the sharp aroma choked up all your senses along with the piquancy of turmeric and fenugreek. I remember how growing up we would not eat much of seafood from April to August since these summer months were categorized as the breeding season, quite contrary to here in the States when essentially seafood is labelled as ‘summer foods. A couple of weeks back I visited our asian seafood store after a gap of year or so and could not help but gorge on the vast choices available - crabs, shellfish, live lobster and what not. I really can’t tell you why this place is one of my favorite,the fact that I can get the freshest black pomfret and indian mackerel here - cut and cleaned ‘my’ way or because of the produce which I do not find in my regular grocery store - taro root, banana leaves, bitter melon squash. Not to forget - fresh jackfruit and lychees! I bought home fresh tilapia thinking about this curry all the way. With the temperature hitting over 110 degrees F in my part of the world as the Independence day approaches, I could not think of an easy and light meal than this one. You might try to find an east indian influence in the recipe but sadly it will disappoint you. The use of yogurt lends this quick recipe the right amount of tart, acidic profile to balance the piquancy of mustard and nigella. I do not deep fry the fish even though that is how it should be done.
