Coriander and Orange Bengali Mustard Fish with Green Chilies

Method

1. Before adding green chili, stir in coriander and orange zest into the oil.
2. Heat mustard oil in a pan over medium heat.
3. Add green chili and let sizzle for 30 seconds.
4. Add turmeric powder and garam masala, stirring well.
5. Place fish fillets in the pan and cook for 3-4 minutes on each side.
6. Stir in cilantro and serve immediately.
7. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.