A couple of weeks ago, Mangy surprised me by taking me out for lunch at a local Indian restaurant. Usually, I’m a typical curry and would refuse to admit that the cooking at an Indian restaurant is better than home-cooked food. But this time, I had to admit I was wrong. This particular restaurant blended Bengali and Punjabi styles of cooking and the result was incredible. Every dish was better than the one before and my absolute favourite was the Mustard fish.
My version below is by no means authentic, but it was definitely incredibly tasty. Mangy declared that it was the tastiest fish dish he had ever eaten, but of course he’s biased and he knows he needs to treat me nice 🙂
I used sea bass, but in hindsight, a boneless fillet would have been much better. Next time, I’ll be using Garoupa fillets.
- 4 teaspoons mustard seeds (soaked in hot water for 30 min)
- 2 teaspoons mustard seeds
- 3 green chilies
- 2 sprig curry leaves
- 1 teapsoon red chili powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1 tablespoon ginger garlic paste
- 1/4 teaspoon baba’s fish masala
- salt to taste
- 1 tablespoon yoghurt
- Fish of your choice
- Oil for frying
Pound the dry mustard seeds in a mortar and pestle until they crack open. Add this to a large mixing bowl. Drain the soaked mustard seeds and pound until you form a paste. Once a paste is formed, add green chillies and curry leaves. Pound well. Add paste to mixing bowl along with the other ingredients. Mix well. Marinade fish in this mixture for at least an hour.
Heat oil in a pan and fry on both sides until brown and crisp. Serve hot with lime wedges. Enjoy!