Tangy Mustard Fish Curry Recipe

Indian cuisine · 237 calories

Tangy Mustard Fish Curry recipe

About this recipe

Tangy Mustard Fish Curry is a classic Bengali dish that brings together the rich flavors of mustard oil, rohu fish, and aromatic spices for a hearty meal. This recipe captures the essence of West Bengal’s culinary heritage with its bold and tangy taste. The mustard oil adds depth and aroma, while the tender fish absorbs the vibrant flavors of the curry. With 38g of protein, it’s a nutrient-packed choice perfect for dinner. Preparing this dish is a delightful experience, from frying the fish to simmering the curry to perfection. Serve it with steamed rice for a comforting combination that’s sure to satisfy your cravings and transport you to the heart of Kolkata's food culture.

Ingredients

  • 500 g Cambay Tiger Bengali Cut Rohu Fish With Head
  • 200 ml Mustard Oil
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • medium Chilli Green Long
  • - FUNFOOD PEANUT BUTTER CREAMY 100GM
  • - Ginger Powder
  • 500 g Onion
  • 500 g Desi Tomato (Tamatar)
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 500 G Preserved Dried Salted Black Beans

Instructions

  1. 1. Wash the rohu fish pieces thoroughly and pat them dry with a kitchen towel.
  2. 2. Rub the fish pieces with half the turmeric powder and salt, then set them aside for 10 minutes.
  3. 3. Heat mustard oil in a pan until it begins to lightly smoke, then fry the fish pieces until golden and set them aside.
  4. 4. In the same oil, add sliced onions and sauté until golden brown and aromatic.
  5. 5. Add chopped tomatoes and cook until they soften and blend into the onions.
  6. 6. Add ginger powder, crushed garlic cloves, remaining turmeric, red chili powder, and the preserved dried salted black beans, then sauté for a minute.
  7. 7. Pour in water and bring the mixture to a boil, stirring to combine the flavors evenly.
  8. 8. Add the fried fish pieces into the curry and lower the heat to simmer.
  9. 9. Slit the green chilies and add them to the curry for a gentle heat and aroma.
  10. 10. Cover and cook for 10 minutes, allowing the fish to absorb the flavors completely.
  11. 11. Taste the curry and adjust salt, if needed, before serving.