Last night’s dinner was fish in mustard sauce and steamed white rice. My family loves it, it’s hearty and fairly easy to cook. It is a simple yet traditional Indian meal. The mustard sauce can be prepped in advance. It stays in the refrigerator for 2-3 days.
Fish cooked in mustard sauce is a traditional fish curry from Bengal, a state in Eastern India. Bengalis are crazy about this and everyone probably has their own version. This is my husband’s recipe which he has perfected with memories from his mom’s cooking and adding his own twist. You have to be a mustard lover to relish this as it can be quiet pungent. So here you go…
Fish (preferably steak cut) – 4-5 pieces
Black mustard seeds (small) – 3 tbsp.
Tumeric powder- 2 tsp
Red chilly powder – 1/2 tsp
Grated coconut – 1/2 cup
Green chillies – 2-3
Diced onion – 1/2 cup
Plain yogurt – 2 tbsp
Mustard oil (substitute with vegetable oil)
Sugar – 1 tbsp
Juice from one lemon
Chopped coriander leaves to garnish
Salt to taste
Soak the mustard seeds in water for 30 minutes or so. Coat the fish pieces with some salt, tumeric powder, red chilly powder and half of the lemon juice and set aside.
For preparing the sauce, grind the following in a food processor- the soaked mustard seeds, diced onion, coconut, green chilies, yogurt and sugar. You could add some water if the mixture is too thick.
– Saute the fish lightly in vegetable oil and set aside. You could skip this step if you want cut down the oil in the recipe.
– If you are using mustard oil, heat it in a pan till it starts smoking. Turn off the heat and let it cool for a while. Then heat it again and add the mustard sauce to it. Let this sauce cook for about 10 mins. Add some water if it thickens too much and keep stirring. Add salt for seasoning.
– Now add the fish to the sauce and let it cook for another 10 mins.
– Garnish with chopped coriander leaves and remaining lemon juice. Serve with steamed white rice.
Hope you like this…. and let me know if you try it. Enjoy, and stay “khush”!!