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1
Heat mustard oil in heavy-bottomed pot over medium heat — let oil smoke gently for 40 seconds to mellow pungency; add whole mustard seeds, when they finish crackling, add fenugreek seeds and nigella seeds, cook 30 seconds until fragrant.
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2
Add sliced onions, cook 6 minutes until translucent; add garlic, ginger, green chillies, and dried red chilli, cook 3 minutes until raw garlic smell dissipates.
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3
Stir in ground coriander, cumin, and turmeric; cook 1 minute to bloom spices; add 500ml water or fish stock, bring to boil.
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4
Add potato chunks, simmer 10 minutes until parboiled and partially cooked; season with 8g salt and sugar.
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5
Carefully lay fish pieces into simmering broth, ensuring pieces are submerged; return to simmer, do not boil vigorously as fish will fall apart.
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6
Poach fish for 12 minutes — flesh should flake gently when pressed with fork and begin separating from bone; if using thick steaks, poach 15 minutes; baste fish with broth two or three times during cooking.
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7
Adjust seasoning with lemon juice, black pepper, and additional salt if needed; curry should be soupy and flavourful, not thick.
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8
Transfer to serving vessel, garnish with thinly sliced raw onion and fresh coriander; serve piping hot with steamed rice, allowing broth to soak into grains; the potato pieces should be soft and absorb flavour.