Soak the poppy seeds in warm water for 15 odd minutes. Drain, make a coarse paste with 2-3 green chilies. Keep aside.

Marinate the fish with salt and a pinch of turmeric powder, keep aside.

Heat 2 tbsp oil in a pan, shallow fry the fish till light brown. Keep aside on a kitchen absorbent towel.

To the same pan, throw in the kalonji and green chilies. Allow to splutter.

Add the chopped garlic, saute for 1-2 minutes till light brown.

Add the chopped onions, cook till light golden.

Now add the chopped amaranth leaves, sprinkle in the salt. Cook over a medium flame. When the leaves are about 75% cooked, add the poppy seeds paste, give it a hearty stir.

Place the fish over the wilted leaves, mix carefully. If it's getting too dry, splash a little water. Cook for a further 5-7 minutes till the leaves are cooked perfectly.

Adjust seasonings. Drizzle the remaining mustard oil and serve hot with rice.