Mustard Fish Curry is one of the most popular delicacies of eastern India, especially Bengal. Bengali recipes call for the frying of the main ingredient in mustard oil before it is added to the gravy or curry. Mustard Oil enhances flavors and causes the fish/meat/eggs to absorb the spices in the gravy better. In some Bengali homes, this frying translates to deep-frying, while in others it means pan-frying. Take your pick depending on your preference.
Marinate Fish for 10 minutes with 1/4 tsp of Turmeric Powder and 1/4 tsp Salt.
In a grinder or blender, form a paste of Onion, Tomato, Garlic, Green Chilies and Mustard Seeds.
Heat Mustard Oil in a pan and fry the fish for 1 minute on each side. Remove onto a paper towel lined plate and keep aside.
In the same oil, add ground paste, Cumin Powder, Red Chili Powder, Turmeric Powder and Salt. Mix well, cover and cook for 2-3 minutes.
Once mixture stops splattering, uncover and continue to cook until the oil separates from the mixture.
Add Fish back in and coat it with the mixture.
Add hot Water and gently stir.
Cover and cook for 5-7 minutes.
Garnish with Cilantro and serve hot with Rice or Chapati.
Fish (firm variety) – 1/2 lb (approx 500 g) – cleaned
Turmeric Powder – 1/4 tsp
Salt – 1/4 tsp
Anupam Gold Mustard Oil – 3 Tbsp
Onion – 1/2 large
Tomato – 1/2 large
Garlic – 7 to 8 large cloves
Green Chilies – to taste
Anupam Mustard Seeds – 1 Tbsp
Cumin Powder – 1/4 tsp
Red Chili Powder – 1/4 tsp or to taste
Turmeric Powder – 1/4 tsp
Salt – 1/2 tsp
Hot Water – 1 1/2 cups
Cilantro (Coriander Leaves) – for garnishing