Massage the fish steaks with ½ teaspoon salt and ½ teaspoon turmeric and keep aside for a while.

Cut the plantains (no need to peel) in big chunks lengthwise and place it on a pan. Add ½ teaspoon salt and lemon juice. Pour enough water to submerge the plantain chunks and place it on high heat. Once the water comes to a boil, lower the heat to medium, cover the pan and let it boil for about 10 to 15 minutes or until it can be poked using a fork without applying pressure. Drain the boiled plantains and let it cool down completely.

Peel the plantain and discard it. Cut the boiled plantain chunks into thin wedges.

Peel the potato and slice it into thin wedges.

Place a heavy bottom saucepan at high heat and pour the mustard oil, about 1 inch from the bottom of the pan. Once the oil is smoking hot, slide in the marinated fish steak very carefully. Watch out as it might splatter. Make sure no kids are around. Let the fish fry for 1 minute and then, carefully flip and cook for 1 minute. Once done, take if off the pan into a separate plate.

To prepare the curry, you could either use the same pan or a different pan. If you are using the same pan, keep only 1 tablespoon of oil and remove excess. Sprinkle the nigella seeds and once it starts to sizzle, drop the potato wedges. Sprinkle ½ teaspoon salt and ½ teaspoon turmeric. Stir around and cook for 2 minutes.

Drop the plantain wedges followed with cumin and coriander powder. Stir around and cook for 3 minutes.

Add the green chilli, pour 2 cups of water and cover the pan. Simmer for 10 minutes or until the plantain and potato wedges are cooked through.

Add the fried fish steaks very gently (as the fish is very soft) to the curry. Flip it around to coat the gravy carefully. Cook for 2 minutes. Also, check for salt and add any, if needed.

Serve warm with steamed white rice.