Naga Style Fish

Clean the fish steaks thoroughly, removing scales and any blood. Rub with turmeric and a pinch of salt. Set aside for 10 minutes.

Roughly chop the onion, garlic, and ginger. Slit the Naga chillies (handle with care — they are extremely hot).

Heat mustard oil in a pan over high heat until smoking, then reduce to medium.

Fry the marinated fish steaks for 3–4 minutes per side until lightly golden. Remove and set aside.

In the same oil, add chopped onion and cook for 5 minutes until softened.

Add garlic, ginger, and Naga chillies. Sauté for 2 minutes.

Add chopped tomatoes and cook for 4–5 minutes until they break down.

Add turmeric powder and stir well.

Add 300 ml of water and season with salt. Bring to a boil.

Gently add the fried fish steaks back into the pan. Reduce heat and simmer for 8–10 minutes until the fish is cooked through and the gravy has reduced slightly.

Garnish with fresh coriander leaves and serve hot with steamed rice, optionally on a banana leaf.