Fish and Mustard Oil – Inseparable!

Fish and Mustard Oil – Inseparable!

The fish-loving foodies of Bengal have hundreds of extremely creative ways of using Mustard Oil to bring out the flavours of their fish recipes. In some cases, they don’t need a host of spices to enhance the flavour. In fact, this recipe uses only turmeric powder and green chillies as basic spices. The mustard seeds and mustard oil are the real flavour-boosters!

Ingredients for Bengali Fish curry

1. Fish (Hilsa): 500 grams

2. P Mark Mustard Oil: 4 tablespoon

3. Mustard Seeds: 50 grams

4. Green Chillies: 5

5. Turmeric (Haldi) Powder: 1 tablespoon

6. Salt: to taste

Preparation for Bengali Fish curry

Cut the fish into pieces. Smear each piece with turmeric powder and salt.

Grind the mustard seeds into a coarse paste along with one green chilli and a bit of salt.

Slit and deseed the remaining green chillies.

Method for Bengali Fish curry

Pour around 200 millilitres of water into a pan and heat it on a High flame. When the water comes to a boil, add the fish pieces to the pan. Add the mustard paste, ensuring that it covers each of the fish pieces. Cover the pan, reduce the heat to Medium and cook till the water dries up.

Add the Mustard Oil and green chillies. Stir the contents for a minute or so – then remove the pan from the heat.

Your traditional Bengali Fish and Mustard dish is now ready to be served. This is usually eaten with steaming hot rice. Simple, isn’t it? Just fish and mustard with a few ordinary, everyday spices.