Bengali Mustard Fish Bowl Recipe

About this recipe

Indulge in the iconic Bengali Mustard Fish Bowl, a classic dish combining rohu fish and fragrant mustard-infused curry served over steamed rice. This recipe captures the essence of West Bengal’s culinary heritage, showcasing the bold flavors of mustard oil, turmeric, and nigella seeds. The rohu fish, a staple in Bengali diets, is not only packed with protein but also brims with omega-3 fatty acids, making it a heart-healthy choice. Cooking this dish is a sensory experience, from frying the fish to simmering it in the aromatic mustard gravy. Perfect for a comforting lunch, this high-protein meal is both satisfying and nutritious, balancing carbohydrates from rice with the robust flavors of the curry. Whether you're exploring Bengali cuisine or craving something unique, this bowl is sure to delight.

Ingredients

• 500 g Cambay Tiger Bengali Cut Rohu Fish With Head
• 200 ml Mustard Oil
• 20 g Turmeric Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• - Nigella Seeds
• medium Chilli Green Long
• 100 g Yellow Mustard Seeds
• 1 kg Rice

Instructions

1. 1. Wash and pat dry the rohu fish fillets, then rub them with turmeric powder and salt.
2. 2. Heat mustard oil in a pan until it starts to smoke slightly, then reduce the heat.
3. 3. Fry the fish fillets on both sides until lightly golden, then remove and set aside.
4. 4. In the same pan, add nigella seeds and slit green chilies, stirring for 30 seconds.
5. 5. Grind yellow mustard seeds with water to make a smooth paste and add to the pan.
6. 6. Add 200 ml of water to the mustard mixture, stirring well to combine.
7. 7. Bring the mixture to a gentle boil, then add the fried fish fillets back into the pan.
8. 8. Simmer for 10 minutes, allowing the flavors to meld and the fish to absorb the mustard essence.
9. 9. In a separate rice cooker, rinse the rice thoroughly and cook it with 300 ml of water.
10. 10. Once the rice is fully cooked, fluff it with a fork and transfer it to serving bowls.
11. 11. Serve the mustard fish curry over the steamed rice, garnished with fresh chilies if desired.