Bengali Mustard Fish And Egg Curry Recipe

About this recipe

Bengali Mustard Fish and Egg Curry is a comforting breakfast dish that blends tender fish and boiled eggs in a luscious, mustard-infused curry. This recipe creates a balance of tangy and spicy flavors, perfect for a moderate spice level. The robust curry is enriched with traditional Indian spices, mustard seeds, and yogurt, creating a hearty and protein-rich meal designed to support muscle gain. It's a satisfying choice for families looking to enjoy a flavorful yet wholesome start to the day.

Ingredients

• 1 Kg Small Indian Salmon
• 6 pcs White Eggs
• 100 g Yellow Mustard Seeds
• 500 g Onion
• 1 Kg Kissan Tomato Puree
• 200 ml Mustard Oil
• 200 g Dahi
• 500 g Sugar
• 100 g Coriander Leaves
• medium Chilli Green Long
• - Coriander Powder
• 100 g Jeera Powder
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Boil the eggs for 8-10 minutes until hard-boiled, peel them, and set aside.
2. 2. Marinate the fish fillets with 1/2 tsp turmeric powder and a pinch of salt, then set aside for 10 minutes.
3. 3. Heat mustard oil in a pan until it begins to smoke lightly, then reduce the heat and fry the fish fillets until golden brown on both sides. Remove and set aside.
4. 4. In the same pan, add mustard seeds and let them splutter, followed by chopped onions. Sauté until the onions are golden brown.
5. 5. Stir in the tomato puree, green chilies, remaining turmeric powder, red chili powder, cumin powder, and coriander powder. Cook until the oil separates from the masala.
6. 6. Whisk the yogurt and slowly add it to the pan, stirring continuously to prevent curdling. Add sugar and salt, and mix well.
7. 7. Gently add the fried fish fillets and boiled eggs into the curry, ensuring they are well-coated. Simmer for 10 minutes to allow the flavors to meld.
8. 8. Garnish with fresh coriander leaves and serve hot with steamed rice or parathas.