Mustard Fish Curry With Rice Recipe

Mustard fish curry made in the Bengali style is white fish fillets cooked in wonderfully spicy and flavorful mustard and chilli sauce. It’s a quick and easy weekday recipe made with just a few ingredients!

Nutrition Information per serve

  • 811.3 kcal
  • 85.5 gm
  • 22.4 gm
  • 32.8 gm
    Total Fat
  • 6.1 gm
    Total Fiber
2.0 Number(149.0 gm) Rohu
0.47 Cup(101.0 gm) Rice
4.0 Chopped Tbsp(32.0 gm) Onion
2.0 Chopped Tbsp(7.0 gm) Coriander Leaves
1.0 Tsp(5.0 gm) Ginger Garlic Paste
3.0 Medium(6.0 gm) Green Chilli
1.0 Tbsp(10.0 gm) Rai
0.13 Tsp(0.38 gm) Kalonji
1/2 Tsp(1.0 gm) Haldi
1/4 Tsp(0.41 gm) Dhania Powder
1/2 Tsp(2.0 gm) Salt
2.0 Tbsp(25.0 ml) Mustard Oil
270.0 Ml(270.0 ml) Water
  • For the marination

    In a bowl, take 2 rohu fish, add 1/4 tsp haldi, 1/4 tsp salt and marinate the fish pieces and keep it aside.

  • For frying the fish

    In a pan, add 2 tsp mustard oil and put the marinated fish pieces into it.

  • Flip and fry evenly on both the sides and keep it aside.

  • For the mustard fish curry

    In a kadhai, add 1 tbsp mustard oil, 1/8 tsp kalonji, medium green chilli and saute it well.

  • Add onion paste, 1/4 tsp haldi, 1/4 tsp dhania powder and saute it well.

  • Add 1 tsp ginger garlic paste and mix well.

  • Add mustard paste, 1/4 tsp salt and enough water for the gravy.

  • Mix it well and add the fried fish pieces into it.

  • Let it simmer for a while.

  • Add 2 tbsp chopped coriander leaves

  • Serve it hot with rice.

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