- Prep Time: 15 minutes
- Cook Time: 1h 15 min
- Serving: 4 People
- Calories: 810 kcal
- Carbohydrate Content: 22.75 g
- Cholesterol Content: 234 mg
- Fat Content: 38.33 g
- Fiber Content: 5.2 g
- Protein Content: 99.14 g
- Saturated Fat Content: 6.489 g
- Serving Size: 1
- Sodium Content: 2973 mg
- Sugar Content: 10.4 g
- Trans Fat Content: 0.004 g
Bengali Mustard Fish
Bengali Mustard Fish, a very popular Bengali dish with fish. It is a dry version of making fish. This is delicious, and flavours packed dish.
As the name says, this fish recipe is from Bengal. This is one of the simple but yet little time-consuming recipe made from fish. As some of the fish dishes contains onion and tomato, but in here, there are no onion-tomato added in the dish. So no chopping and grinding!! Also, it is a dry dish unlike gravy version or curry version of fish dish. To make it delicious and flavorful, you need mustard paste, fresh curd, spiced up with red chilli powder and turmeric powder and seasoned with salt.
Ingredients of Bengali Mustard Fish Recipe
- Tilapia fillet - 4
- Mustard paste - 2 Tablespoons
- Fresh curd - 1 Tablespoon
- Turmeric powder - 1 Teaspoon
- Red chili powder - ½ Teaspoon
- Black cumin seeds - ½ Teaspoon
- Slit green chilies - 4
- Mustard oil - 2 Tablespoons
- Salt - 1 Teaspoon
How to Make Bengali Mustard Fish
Step 1: In a bowl, whisk together the mustard paste, yogurt, turmeric powder, red chili powder, and a little salt.
Step 2: Marinate the fish pieces in this mixture for half an hour.
Step 3: Heat oil in a frying pan and add black cumin seeds. Let them splutter.
Step 4: Then add the marinated fish, green chilies, salt, and ½ cup water, cover and cook on LOW flame for 10 minutes.
Step 5: For that extra flavors, pour one tablespoon of mustard oil over the fish at this stage. This is optional if you want.
Step 6: Adjust seasoning if required, savour hot with steamed rice.