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Fish is associated with so many cultures across the world. All sorts of fish dishes and delicacies are seen. The long coastline of India, throughout the ages, has seen a populace develop alongside it that loves its fish. When it comes to Bengalis, fish and rice means the world to us. It's our staple diet. Ask any Bong and they'd tell you how a meal without fish remains incomplete! There's something about this protein; its pungent fishy odour or its warm sweet-salty taste, that unites every coastline dweller at heart. Pabda Maacher Jhaal. First up, clean the fish and rub it with turmeric and salt. I've used "Pabda"; you could go for any fish of your choice. If you're comfortable with handling it as a whole, for the entire cooking process, I'd advise you not to cut the fish into pieces. Fry the fish in mustard oil and keep it ready for later. Now, in a Kadhai or a frying pan heat some more mustard oil. Tear a couple of dried red chillies and bayleaves into halves and add them to the hot oil along with nigella seeds. Add salt, turmeric powder and green chillies and sauté for a while. Meanwhile fry off a few small potatoes, cut into cubes. Once they're slightly browned, add these to the sauté. Pour in warm water to arrest the frying and let the potatoes boil for some time. Reduce the heat as the right consistency is reached. Immerse the fried fish into the gravy now and let it cook at low heat. It shouldn't take much time so keep an eye. Once it's almost done, add mustard seed paste into it. Cut up a few spicy green chillies longitudinally and chop up fresh green coriander leaves and add them too. Just when you're about done and about to remove it from the flame, a generous addition of mustard oil would do the trick! Serve the fish gravy with hot steamed rice and slice of lemon.