Mustard Fish / Wasabi Fish

I learned this authentic Bengali recipe from vikramjit's mother when I visited calcutta and made it for Vicky when he came here. I think he felt it was pretty close to what his mom made (except that I used Surmai fish and not Bangda). Alexus who accompanied him (and I felt that Alexus wouldn't like it), called this fish Wasabi fish as the gravy was close to the Wasabi sauce, and he being a sushi fan, liked it too.

Well also - this fish curry is the EASIEST fish curry I have come across, there is less mess too while cooking and though Bengalis use mustard oil, you can really do away with the oil.

Ingredients:
1) Mustard seeds (2 table spoons)
2) Khus khus (poppee seeds) - 3-4 teaspoons
3) 2-3 cloves of garlic
4) 7-8 green chillies
5) Fish
6) Salt
(yes the ingredient list is really minimal)
Method:
1) In a blender, blend together mustard seeds , poppy seeds ,garlic, 1 green chilli and water to smooth yellow paste with a strong mustard smell.
2) Add the paste in a pan, add the remaining green chillies (slit) and the fish. Let the fish get boiled and cooked.
3) Add salts to taste

That's it!! Simple and nice with the flavour of fish and mustard coming across. Eat with steamed rice.
P.S: Saurabh couldn't get his share of the fish as it got ove before he could start digging. So the onus on me is to actually make this dish again - exclusively for him. And my maid is telling that she broke the mixer so well, I guess he has to wait :(.