Fish in Mustard Gravy is the staple food of Bengali cuisine, where mustards seeds and mustard oil are favorite ingredients used in many dishes. It has a strong flavor but uniqe and interesting taste.
It is eaten with plain boiled rice.
1 lb (450g) pieces of fish
1 onion, chopped
2 big tomato pured
3 tbsp brown mustard seeds
1 tsp turmeric powder
1.7 oz/ 50 g coconut, dieced
1 inch/2.5 cm ginger
5 garlic cloves
2 -3 green chilies
1 tsp red chili powder
1 tsp coriander powde
2 tsp whole cumin powder
1 ½ tsp salt
1 tbsp poppy seeds (optional)
1 tsp turmeric
salt to taste
juice of ½ lemon
4-5 tbsp oil
3 tbsp coriander leaves, chopped to garnish
How to make Fish in Mustard Seeds:
Wash the fish pieces. Sprinkle with pinch of salt, lemon juice and keep aside. Wash off after 20mminutes.
If you using poppy seeds: Toast the poppy for 2 minutes in a pan for 2 minutes on low heat. Then soak in 3 tbsp of water for 15 minutes.
Put into the blender or food processor salt, turmeric powder, poppy seeds, mustard seeds, coconut, ginger, garlic, green chilies, cumin and coriander powder. Add a little water at a time (up to a half cup) as required.
Heat the oil in a large non-sticking pan. Add the mixture and fry on medium heat for 6-7 minutes, stirring continnuously adding a little water at a time, if required.
Add the tomatoes and saute for 5 minutes. Then pour in 2 cups of water. Simmer for 8 minutes on a low heat. Add salt to taste and lemon juice.
Finaly, add the fish pieces and cook for 5 minutes or until done. Fish should be soft but be carefull not to overcooked.
Sprinkle with fresh coriander leaves before serving.