Bengali Mustard Fish Curry

by - May 02, 2014


Bengali Mustard Fish Curry

   Our Journey for month long Indian Odyssey comes to end with West Bengal. West Bengal is a state which is located in eastern India. The state extends from Bay of Bengal in the south to the Himalayan mountain ranges in the north. The capital of the state of West Bengal is Kolkata and it is the biggest city of the state as well. In Bengali language, it is referred to as Paschim Banga.  West Bengal ranks as the fourth most populated state in India.

Bengalis are somewhat unique in their food habits in that nearly every community will eat meat or fish. Rice is the staple. Domestic cattle are common, more for agriculture than large scale dairy farming. Milk is an important source of nutrition, and also a key ingredient in Bengali's desserts. Also, food served at home is different from that served during social functions and festivals.   Fish is the dominant kind of protein, and is cultivated in ponds and fished with nets in the fresh-water rivers of the Ganges delta. Almost every part of the fish (except fins and innards) is eaten; the head and other parts are usually used to flavor curries. The head is often cooked with dhal or with cabbage. One of the famous fish curry from Bengal cuisine is Mustard seed fish curry. Where fish is cooked in mustard paste which gives unique taste and flavour to this dish.. Let see the recipe..

Prep Time: 10 minutes
Cook Time: 25 minutes
Serves: 4
Adapted from here

Ingredients:
3 tbsp mustard oil  
11/2 cups hot water
Minced cilantro for garnishing 

For  Marinating: 
1 1/2 lb fish, Cleaned and cut in to pieces
1/4 tsp red chilli powder
1/4 tsp turmeric powder 
1/4 tsp salt  

To grind in to paste:
1 large onion, chopped
1 large tomato
7 no garlic pods
1~2 green chilies to taste ( I used only 1)
1 tbsp mustard seeds 

For Masala Powder:
1/4 tsp cumin powder  
1/4 tsp red chili powder or to taste
1/4 tsp turmeric powder 
1/2 tsp salt 

Bengali Mustard Fish Curry

Method:

1. Marinate Fish with marinating ingredients and keep it aside for 10 minutes.
2. Grind all the listed grinding ingredients together in the blender or mixie to fine paste.
3. Heat mustard oil in a pan and fry the fish for  minute on each side. Remove and keep aside.
4. In the same oil, add ground paste and fry till all the moisture disappear from the ground mixture.
5. Then add cumin powder, red chili powder, turmeric powder and salt.  Mix and cook for it for  1~ 2 minutes in low heat.
6. Pour in 1/2 cup of  water and stir well. Cover and bring it to boil. Once mixture stops splattering, uncover and continue to cook until the oil separates from the mixture.
7. Add fried fish coat it with the mixture. Then add hot water and gently stir.
8. Cover and cook for 5-7 minutes. Turn of the heat and garnish with cilantro and serve hot with rice.

Bengali Mustard Fish Curry


Print HERE
Bengali Mustard Fish Curry 
Prep Time: 10 minutes
Cook Time: 25 minutes
Serves: 4
Adapted from here

Ingredients:
3 tbsp mustard oil  
11/2 cups hot water
Minced cilantro for garnishing 

For  Marinating: 
1 1/2 lb fish, Cleaned and cut in to pieces
1/4 tsp red chilli powder
1/4 tsp turmeric powder 
1/4 tsp salt  

To grind in to paste:
1 large onion, chopped
1 large tomato
7 no garlic pods
1~2 green chilies to taste ( I used only 1)
1 tbsp mustard seeds 

For Masala Powder:
1/4 tsp cumin powder  
1/4 tsp red chili powder or to taste
1/4 tsp turmeric powder 
1/2 tsp salt 

Method:

1. Marinate Fish with marinating ingredients and keep it aside for 10 minutes.
2. Grind all the listed grinding ingredients together in the blender or mixie to fine paste.
3. Heat mustard oil in a pan and fry the fish for  minute on each side. Remove and keep aside.
4. In the same oil, add ground paste and fry till all the moisture disappear from the ground mixture.
5. Then add cumin powder, red chili powder, turmeric powder and salt.  Mix and cook for it for  1~ 2 minutes in low heat.
6. Pour in 1/2 cup of  water and stir well. Cover and bring it to boil. Once mixture stops splattering, uncover and continue to cook until the oil separates from the mixture.
7. Add fried fish coat it with the mixture. Then add hot water and gently stir.
8. Cover and cook for 5-7 minutes. Turn of the heat and garnish with cilantro and serve hot with rice.
                             www.sarasyummybites.com



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39

You May Also Like

14 comments

  1. Its always a pleasure to take part in a challenge , its even Yummy when it comes to food challenge .Great work ...Curry looks awesome

    ReplyDelete
  2. Looking unique. I want to know how it tasted. Looking great.

    ReplyDelete
  3. curry must be very delicious,,good looking pictures

    ReplyDelete
  4. Very hard to resist to this Bengali mustard fish curry.. Fingerlicking definitely.

    ReplyDelete
  5. loving the beautiful vessels in which u have served them!!!

    ReplyDelete
  6. That is a very traditional and authentic Bengali dish.
    It was fun running this marathon with you -- enjoyed all your yummy creations.

    ReplyDelete
  7. curry looks simple and flavourful

    ReplyDelete
  8. Mustard fish must have tasted awesome! I once made Bengali mustard fish but the steamed version. It was so good. I think I will like even this version of mustard fish curry.

    ReplyDelete
  9. I love that authentic presentation. Nice.

    ReplyDelete
  10. This looks quite fabulous! And with all those flavours, I can imagine it would be beautifully fragrant and tasty too :)

    ReplyDelete
  11. Thanks for sharing this information, I really appreciate your cooking skills. Thank You! I love this dish so much. I have learned this dish to prepare when I was studying in the hotel management institute in Kolkata

    ReplyDelete

If you enjoyed this recipe, please consider to leave your valuable comments..

Pinterest