(North) Bihari Fish Curry (machhli ka jhor) in mustard paste from Nilima’s Kitchen (part 2)

This is part 2 of a two-part recipe. This shows how to make the curry. Ingredients are for both parts. Serves: 4 Ingredients: Rohu (river) fish: 700gm (before cleaning) Potatoes: 150gm (sliced) Tadka: [crackling] Asafoetida (Heeng): one pinch Bay Leaf (tez patta) : 1 nos (small) Black Mustard (raai) Seeds: 1 tsp Fenugreek Seeds (methi): 1/4th tsp Spices: 1. For marinate Salt: 1 tsp Turmeric powder: 1tsp Red Chili Powder: 1/2 tsp For fried fish: Besan (chickpea flour): 2tsp (optional, adds crunchiness and binds) For Curry: Salt: 1tsp (to taste) Turmeric: 1 tsp Red Chili Powder: 1/2 to 1 tsp Paste #1 (finely ground. Onion paste can be separate also): Onion: one small (coarsely chopped or blended) Garlic Paste: 2tsp Coriander Seeds: 3tsp (replace with 2tsp coriander power) Cumin Seeds: 1tsp Black Pepper: 1tsp Paste #2 (finely ground): Yellow Mustard Seeds: 4-5 tsp (soaked for 30 mins before grinding) Tomato: 1nos, small. Put the tomato while grinding. Tomato: 1 large. chopped Coriander leaves Tamarind: 5gm. Soaked in water and then strained. Replace above with 1/2 tsp tamarind pulp/paste from store. Mustard Oil: a little less than 100gm [see video to know ]