Bengali Fish Curry With Mustard And Steamed Rice Recipe

About this recipe

A traditional Bengali-style fish curry made with mustard, turmeric, and spices, served with fragrant steamed rice for a wholesome and flavorful lunch.

Ingredients

• 1 kg Rohu
• 100 g Yellow Mustard Seeds
• 5 g Poppy Seed
• 250g Green Chilli
• 20 g Turmeric Powder
• 200 ml Mustard Oil
• 100 g Salt
• 1pc Watermelon
• 1 kg Basmati Rice

Instructions

1. 1. Wash the rohu fish pieces thoroughly and pat them dry with a clean cloth.
2. 2. Marinate the fish with turmeric powder and salt, and set aside for 10 minutes.
3. 3. Soak mustard seeds and poppy seeds in warm water for 10 minutes, then grind into a smooth paste with green chilies.
4. 4. Heat mustard oil in a pan until it begins to smoke, then reduce the heat to medium.
5. 5. Fry the marinated fish pieces in batches until golden on both sides, then remove and set aside.
6. 6. In the same pan, add the mustard-poppy seed paste and cook on low heat for 2-3 minutes.
7. 7. Add water, salt, and a pinch of turmeric to the pan, stirring to combine the flavors.
8. 8. Gently place the fried fish pieces into the mustard gravy and simmer for 5-7 minutes.
9. 9. In a separate pot, rinse the rice and cook with enough water until tender, then drain and set aside.
10. 10. Serve the hot mustard fish curry alongside the steamed rice for a satisfying meal.