Poppy and Mustard Seed-Rubbed Fish Fillets from 660 Curries by Raghavan Iyer

Name: Poppy and Mustard Seed-Rubbed Fish Fillets from 660 Curries by Raghavan Iyer
Ingredients: 1 tablespoon white poppy seeds, ground; 2 teaspoons black or yellow mustard seeds, ground; 1 teaspoon coarse kosher or sea salt; 1 pound skinless fillets of catfish (see Tip); 1 large tomato, cored and finely chopped; 3 dried red Thai or cayenne chiles, stems removed; 4 lengthwise slices fresh ginger (each 2 inches long, 1 inch wide, and ⅛ inch thick), finely chopped; 1 tablespoon Panch phoron; 2 tablespoons mustard oil or canola oil; 2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing

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Bengalis adore their bitterness (in food, never in personalities), especially when the taste originates from various forms of mustard. In this curry, even thoug

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Ingredients

1 tablespoon white poppy seeds, ground
2 teaspoons black or yellow mustard seeds, ground
1 teaspoon coarse kosher or sea salt
1 pound skinless fillets of catfish (see Tip)
1 large tomato, cored and finely chopped
3 dried red Thai or cayenne chiles, stems removed
4 lengthwise slices fresh ginger (each 2 inches long, 1 inch wide, and ⅛ inch thick), finely chopped
1 tablespoon Panch phoron
2 tablespoons mustard oil or canola oil
2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing