Curry Carpfish

Ingredients

• 1 carp (about 1 kg, kitchen ready prepared possibly split by fishmonger)
• 6 tsp black mustard seeds
• Salt
• 2 fresh or dried chili peppers
• 3 tbsp yogurt
• 0.25 tsp chili powder
• 2 tbsp mustard oil
• 0.5 tsp turmeric powder
• 0.5 tsp onion seed

Instructions

1. 1.

   Wash and pat dry the carp. Remove head and tail, cut crosswise into pieces about 2 cm wide.

2. 2.

   Grind mustard seeds with a pinch of salt in an electric coffee grinder or blender and set aside. Wash chili peppers, remove stem base and slit lengthwise a few times. Never touch eyes or mucous membranes after handling; it burns like fire.

3. 3.

   Add yogurt to a medium pot, mix well with mustard seeds, chili powder, mustard oil, some salt, turmeric powder, onion seed and chilies. Add fish and spoon some sauce over it. Cover the pot.

4. 4.

   In a larger pot that fits the smaller pot with fish, pour 1–1½ L water and bring to boil. Reduce heat and place the smaller pot inside the larger one, cover. Cook the fish in a bain‑marie on low heat for about 25 minutes. Serve immediately.

5. 5.

   Serve on banana leaves (Asian store). Pair with rice.