This is a classic fish curry cooked in the Eastern part of India, particularly in West Bengal. It is a simple dish with a few ingredients, primarily mustard seeds and mustard oil. Even though this dish is traditionally prepared using the rohu freshwater fish, you can use any firm fleshed fish. The fish is first semi-cooked by pan frying and then finished by simmering it in mustard gravy. The curry is usually served with steamed rice.
Serves 4
For marination
1½ lb firm fish cut into 1½-2 inch wide pieces. I used pomfret. You can also use salmon, red snapper or seabass
1 tsp red chilli powder. I used the mild Kashmiri chilli powder
1 tsp salt (adjust to taste)
1 tsp turmeric powder
1 tsp mustard oil
For making the gravy
½ medium onion, chopped
½ large tomato, chopped
3 green chillies. Use 2 if you want to reduce the spice level
1 tbsp yellow mustard seeds. If you cannot find yellow mustard seeds, you can also use mustard see powder
1½ tsp black mustard seeds
¼ tsp cumin powder
¼ tsp red chilli powder. I use the mild Kashmiri chilli powder
¼ tsp turmeric powder
½ tsp salt (adjust to taste)
Few sprigs of cilantro for garnish
1 For marination, in a bowl, add the fish to turmeric, chilli powder, salt and mustard oil. Mix well and let the fish marinate for about 30 minutes.
2 In a food processor, grind the onions, tomato, garlic, green chilies, and yellow mustard seeds to a smooth paste. Add two tablespoons of warm water if needed while grinding.
3 Heat the mustard oil in a frying pan over medium high heat. When the oil is hot, pan fry the fish, about one minute on each side. Remove the fish and place on a plate lined with paper towels. The fish should not be fully cooked as we are going to finish the cooking in the gravy later. Also, I recommend pan frying the fish in a couple of batches.
4 To the same oil, add the black mustard seeds. After the mustard seeds splutter, add the paste made in step 2, cumin powder, red chili powder, turmeric powder, and salt. Mix well and let it cook while stirring frequently till the oil separates, about 4-5 minutes.
5 Add the fish to the pan and mix gently to ensure that the fish is coated with the mixture. Take care to not break the fish. Add 2 cups of warm water and stir gently. Cover the pan, reduce the heat to medium and simmer till the fish is fully cooked, about 6-7 minutes.
6 Garnish with either chopped cilantro or with the while sprigs of cilantro with the stalks cut.
Serve with hot steamed rice.
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