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Mustard Fish Curry
If you like to learn new recipes and experiment with cooking, this recipe is worth trying. This fish curry dish is made with freshwater fish and an authentic mustard curry from the eastern part of India.

The main ingredients for the curry are yellow mustard seeds, tomatoes, and garlic. The fish is lightly marinated with spices and roasted before dipping into the curry. Mustard seeds cooked with garlic and tomatoes become pleasantly pungent and tangy, and such tasting curry balances the sweetness of freshwater fish. Some spices are also added to the curry to enhance flavors.

The mustard fish curry is best served with steamed white basmati rice.

Happy Cooking!
Serves 6 to 8
Trout Fish
About 3 pounds
Garlic Cloves
12, coarsely cut into pieces
Red Tomato
2 medium, chopped
Coriander Powder
2 teaspoons
4 teaspoons or according to taste
Olive Oil
1 tablespoon
Mustard Seeds
4 tablespoons
Red Chili Powder
1 1/2 teaspoons or according to taste
Turmeric Powder
1 1/2 teaspoons
Lime Juice
3 to 4 tablespoons
About 2 cups (8 oz cup)
2 to 3 tablespoons
Step 1
Cut the fish horizontally into 1 inch pieces. Make sure to remove the head, fins, and scales (if any). Then wash the fish pieces and drain water properly.
Step 2
In a bowl, marinate the fish pieces by mixing with 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 2 teaspoons salt, and 2 tablespoons lime juice.

Save rest of the ingredients for later use.
Step 3
Pre-heat oven at 350 degrees Fahrenheit for roasting the fish. While you are pre-heating the oven, your fish pieces are marinating with spices.
Step 4
Layer a baking tray with a sheet of aluminum foil, and spread the fish pieces in a single layer on the tray. Aluminum foil will prevent the fish pieces to stick to the tray.
Step 5
Roast the fish pieces in the oven for 15 minutes. While the fish is roasting, you can start preparing the curry.
Step 6
In a blender, first put 1 chopped tomato, chopped garlic cloves, and mustard seeds. Add 1/2 teaspoon salt, and blend the ingredients into a fine mustard-garlic-tomato paste. Add water to blend the ingredients, if needed.

I always recommend to add chopped tomatoes first in order (closest to blades) in the blender for making a fine paste without adding much water.
Step 7
In a wok or a deep pan, heat olive oil (or another cooking oil of your choice) on medium-high, and add the mustard-garlic-tomato paste. Fry it for a couple minutes.

This curry is prepared on high to medium-high heat. Therefore, use a wok or a pan that is safe for cooking at a high temperature.
Step 8
Now add rest of the ingredients, i.e. 3 teaspoons coriander powder, 1 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 chopped tomato, 3 tablespoons cilantro, and 1 and half teaspoons salt. Add 2 ounces water, and mix the ingredients well.

You'd need to fry the mustard-garlic-tomato paste with spices, alternating between high and medium-high heat every 2 to 3 minutes, for about 25 minutes. Keep adding little water (about one ounce at a time) to the paste to prevent it from sticking to the pan and burning.

While you are busy preparing curry, don't forget to check the roasting fish in oven. Take it out in 15 minutes.
Step 9
After frying for about 25 minutes, you will see that the curry paste has changed its color from light yellow to dark yellow to orange. At this point your curry paste is ready.

Add 1 cup water and 1 to 2 tablespoons (according to your preference of tanginess) lime juice to the curry paste, mix well, and bring to boil.
Step 10
Add the roasted fish pieces carefully to the curry. The roasted fish pieces are quite tender; therefore, add one at a time to the curry. Fish may leave some water on the tray while roasting, do not add the left over water to the curry. Also, check for salt, and add some more if needed. If you add salt in the end, mix it gently so that the fish pieces don't break.
Step 11
Once the curry comes to a boil, bring the heat to low, and simmer for another 5 minutes. Your delicious Mustard Fish Curry is ready. Serve it with steamed basmati rice, salad, and green chutney.

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