Trout - 2 small ones (around 1 lb)
Mustard Powder - 3 tsp, make a paste with half cup water
Green Chillies - 3
Nigella Seeds - a pinch
Mustard Oil - 1 tbsp + 1 tbsp
Marinate the trout pieces in salt and turmeric for 15 minutes.
Heat mustard oil in a kadai and fry the trout pieces. Remove and keep aside.
Add some more oil to the pan. Temper with nigella seeds and green chili. Then add the mustard paste and cook for a minute. Add a cup of water. Bring the mustard sauce to a boil, add the fish pieces and cook for 5 minutes.