Bengali Mustard Fish Curry

Ingredients

• 4–6 fish pieces
• 1 tsp turmeric powder
• Salt, to taste
• 2–3 tbsp mustard oil
• 2–3 tbsp mustard seeds, soaked
• 2 dried red chillies
• 3–4 garlic cloves
• 1/2 tsp whole black pepper
• 1–2 green chillies, slit (optional)
• 1–2 tbsp poppy seeds, soaked and ground to a paste
• Water, as needed
• Fresh coriander, for garnish

Method

1. Rub the fish with turmeric powder and salt and let it rest for about 15 minutes.

2. Heat mustard oil in a pan until it reaches smoking point, then lower the heat slightly. Fry the fish pieces gently until lightly golden on both sides. Remove and keep aside.

3. Grind the soaked mustard seeds, dried red chillies, garlic, whole black pepper, and a little water into a smooth paste.

4. In the same pan, keep a little of the mustard oil. Add the mustard paste on low heat and cook gently for 2–3 minutes, stirring so it doesn’t stick or turn bitter. Add water depending on how much gravy you want and season with salt if needed. Let it come to a gentle simmer.

5. Slide the fried fish pieces back into the curry and let them simmer for a few minutes on low heat so they absorb the mustard flavour.

6. Add the poppy seed paste at the end and mix it gently into the gravy. Let it cook for another minute or two on low heat so the curry becomes smoother and slightly richer without losing the mustard’s sharpness.

7. Finish with fresh coriander and serve hot with steamed rice.

Tips: Add the poppy seed paste only at the end for a smoother, richer gravy. Keep the heat low while cooking mustard paste so it doesn’t become bitter. This curry is best with plain rice.