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.
FISH WITH MUSTARD GRAVY
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.
DO NOT STIR.
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.