Bengal Mustard Fish Curry

Fish curry with pungent mustard oil and spices.

Wood Pressed Black Mustard Oil

Ingredients

4 hilsa or firm white fish steaks
3 tbsp black mustard seeds (soaked and ground)
3 tbsp black mustard oil
2 green chilies
½ tsp turmeric powder
Salt to taste
½ cup warm water

Steps

Soak mustard seeds for 30 minutes, then grind with chilies and salt into a smooth paste.
Heat mustard oil until lightly smoking; add turmeric and sear fish pieces for 2–3 minutes each side.
Coat with mustard paste, add water, cover and simmer for 7–8 minutes.
Rest for 2 minutes before serving to allow flavors to settle.

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