Mix together the turmeric, black pepper, cayenne pepper, and caraway seeds. Add the tilapia pieces and toss to coat. Cover and let sit for 30 minutes in the refrigerator.

Add the water, lower the heat and simmer until the potatoes are almost tender, 10 minutes. Add the fish and allow to simmer until the fish turns opaque and is cooked through, 2 to 3 minutes.

Cut the fish fillet into cubes and rub salt and turmeric. Keep aside for 10 minutes. In a pan, heat mustard oil. Fry the fish till golden brown.

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Arrange the fish in the sauce and cook for another 3 to 4 minutes. Add more water if needed to thin the sauce, and turn the fish pieces over once, but do not stir. Sprinkle with cilantro.

1. In a bowl, combine the fish, 1 teaspoon of the turmeric, and the salt. 2. In a coffee grinder or a spice grinder, work the black and yellow mustard seeds and poppy seeds until smooth.

To the bowl, add the fish and toss (with clean hands) to evenly coat with the paste. Cover and refrigerate for 30 minutes. Meanwhile, heat the oven to 450 degrees.

Cover with a piece of foil and bake for about 20 to 25 minutes, until the fish is cooked through. Cool slightly, remove and taste the sauce. It should be smooth and gently tangy.

Then add the fried fish and slit green chilies. Simmer for 10-12 minutes until the fish is cooked and the potatoes are soft. Adjust the consistency of the gravy.