Bengali Fish in Mustard Oil with Turmeric

Method

1. Heat mustard oil in a pan, add onions and cook until golden.
2. Add turmeric, green chili, and tomatoes, cook until softened.
3. Place fish in pan, cover, and cook for 5 minutes.
4. Garnish with ghee and serve.
5. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.