This is a really superb recipe for a Bengali style mustard fish dish. There are hundreds of ways of making this classic fish curry but this is one of the better recipes I’ve tried in a long time. This recipe uses both yellow and black mustard seeds. Make sure that you do not overcook the mustard seeds as it will make the gravy bitter.


Serves 10

2 lbs firm white fish, cut into 2×2 ” pieces

½ cup black mustard

½ cup yellow mustard

50 grams ginger

3-4 fresh sliced green chilies

¾ cup plain yogurt


  • Marinate fish with 1 tsp. of turmeric and chili powder to taste and set aside for 10 minutes.
  • Shallow fry till cooked and set aside.

  • Grind the two kinds of mustard seeds with ginger and ¼ cup of water till its becomes a fine paste.
  • Heat 4 tbsp. of mustard oil in a wok on medium heat.
  • Add the ground mustard paste.
  • Stir for 5-6 minutes.
  • Add salt, 1 tsp. of turmeric and chili powder to taste.
  • Stir for a minute.
  • Add the yogurt and mix well.
  • Cook uncovered for 7-8 minutes.

  • Add the fresh green chilies and add ¾ cup of water.
  • Keep stirring very well.
  • Cook for 10 minutes and then add the fish.

  • Gently press down on the fish so it can cook in the gravy.
  • Cook uncovered for 15 minutes.

  • When the gravy thickens remove from fire.
  • Garnish with chopped cilantro leaves and serve hot with white basmati rice.


    • It is really yummy – just make be careful with the mustard because you cant overcook it – it tastes bitter and you cant undercook it coz it tastes too raw.

      Eat it with plain white rice – its really yum!

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