Mustard Fish Curry Recipe

Fish lovers will rejoice at this delicious curry recipe made with simple ingredients and a simple process. Mustard fish curry made in the Bengali style is white fish fillets cooked in wonderfully spicy and flavorful mustard and chili sauce. It’s a quick and easy weekday recipe made with just a few ingredients!

Nutritional info

  • 6.6 gm
  • 2.1 gm
  • 1.7 mg
    Vitamin C
  • 145.3 kcal
  • 38.2 mg
  • 3.3 mg
  • 13.0 mcg
    Vitamin A
  • 10.6 gm
    Total Fat

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2.0 Number(149.0 gm) Rohu

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4.0 Chopped Tbsp(32.0 gm) Onion

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2.0 Chopped Tbsp(7.0 gm) Coriander Leaves

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1.0 Tbsp(10.0 gm) Rai

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1.0 Tsp(5.0 gm) Ginger Garlic Paste

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1/2 Tsp(1.0 gm) Haldi

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3.0 Number(3.0 gm) Green Chilli

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1/4 Tsp(0.41 gm) Dhania Powder

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0.13 Tsp(0.37 gm) Kalonji

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1/2 Tsp(2.0 gm) Salt

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2.0 Tbsp(25.0 ml) Mustard Oil

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70.0 Ml(70.0 ml) Water
  • Take 4 tbsp chopped onions, make a paste and keep aside.

  • Take 1 tbsp mustard seeds, make a paste and keep aside.

  • Take 2 slices of rohu fish pieces on a flat platter.

  • Sprinkle 1/4th tsp haldi and 1/4th tsp salt. Marinate the fish

  • pieces by coating the spices all over them and keep aside.

  • Heat 2 tsp mustard oil in a frying pan at a low flame and add

  • the previously marinated fish pieces in it.

  • Flip and fry the fish evenly on both sides. Keep aside.

  • In the same frying pan, heat 1 tbsp mustard oil.

  • Add 1/8th tsp kalonji, 7 sliced mediumsized green chillies

  • and sauté.

  • Further, add onion paste, 1/4th tsp haldi, 1/4th tsp dhania

  • powder and sauté well.

  • Add 1 tsp ginger garlic paste and mix.

  • Pour in mustard paste and mix again.

  • Follow this by adding 3/4th tsp salt, pour in a little water and

  • the previously fried fish pieces.

  • Once the curry starts simmering add 2 tbsp chopped

  • coriander leaves.

  • Serve hot with rice.