A traditional Bengali-style fish curry recipe that gets its beautiful balance of flavours from the spice of the green chillies, the pungency of mustard and the lingering aroma of jeera. This is a recipe I discovered in my mother’s handwritten cookbook. It’s a balance of spice from the green chillies and pungency of the mustard. Any small fish can be used for this, and it will taste just as good.
Ingredients
- 6-8 Tangra/ Black Catfish (Medium-Sized Pieces & Use the Full Fish)
- 3 Tablespoons Mustard Oil
- 1 Teaspoon Kala Jeera (Nigella Seeds)
- 1 Teaspoon Mustard Powder
- 1.5 Teaspoon Coarse Jeera Powder
- 4-5 Green Chillis (You Can Add or Decrease as Per Your Spice Tolerance)
- 2 Tablespoon Coriander Leaves (Chopped)
- Salt to Taste
- Marinate Fish With – 1 Teaspoon Salt
- 1/5 Teaspoon Turmeric Powder
- 1/2 Teaspoon Chilli Powder
Preparation
Prep: 10 minutes
Cooking: 20 minutes
- Wash and clean the fish well.
- Place on a flat tray and marinate the fish with salt, turmeric and chilli powder for 20-30 minutes. Place in the refrigerator.
- In a mortar and pestle, crush green chilli and jeera powder until you reach a paste-like consistency.
- To this, add mustard powder along with a pinch of salt and make a paste by adding water (make sure this is enough to make a gravy and adjust the salt and spice according to your taste preferences).
- Remove the marinated fish from the fridge and keep aside.
- Next, in a hot pan add 3 tablespoon mustard oil. Once the oil is smoky, add the fish and fry 3-4 minutes on each side on a medium-high flame (if the fish starts to burn, lower the flame). Remove fish and set aside.
- In the same hot oil, add the kala jeera and let it splutter.
- Next, add the green chilli, jeera and mustard powder paste in the pan and stir until oil and paste combine.
- Braise the masala until the oil starts to separate (keep adding spoonsful of water one at a time if you notice the masala sticking to the pan). Add 2 slit green chillies and warm water (as much required for the gravy). Cover the pan and let the gravy come to a boil.
- After 10 minutes, remove the lid and taste the gravy to check salt and other flavours. Make additions if required.
- Add the fish and chopped coriander leaves and cook on low heat for 5 minutes and then turn off the gas.
- This fish curry is best served with hot rice and some seasonal veggies for a well-balanced meal.
