Telapia Sorshe Jhal

Soak mustard seeds briefly, then grind them with green chiles and a pinch of salt.

Season the tilapia with turmeric and salt, then shallow-fry until lightly browned.

Temper nigella seeds in mustard oil and cook garlic and tomato until soft.

Add the mustard paste with water to make a yellow gravy, then simmer the fish in it gently.

Finish with cilantro and green chile, serving the jhal with steamed rice.