Bengali-Style Mustard Oil Fish Curry

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A traditional Bengali delicacy, this fish curry brings together the bold flavours of wood pressed mustard oil, aromatic spices, and tender fish fillets. Perfectly paired with steamed rice, this dish is a true celebration of regional Indian cuisine.

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Ingredients

  • 500g Firm White Fish Fillets (e.g., tilapia or cod)
  • 3 Tbsp Vasara Wood Pressed Mustard Oil
  • 1 Large Onion, finely chopped
  • 2-3 Green Chilies, slit lengthwise
  • 1 Tsp Turmeric Powder
  • 1 Tsp Cumin Powder
  • 1 Tsp Coriander Powder
  • 1 Tsp Red Chili Powder
  • 1 Cup Water
  • Salt, to taste
  • Fresh Coriander Leaves, for garnish

Instructions

Step 1: Rinse the fish fillets under cold water and pat them dry. Sprinkle with salt and 1/2 teaspoon of turmeric powder. Set aside to marinate for 5-10 minutes.

Step 2: Heat the wood pressed mustard oil in a pan until it lightly smokes. Remove from heat and let it cool for a minute to reduce its sharpness.

Step 3: Reheat the oil on medium flame. Add the finely chopped onions and green chilies, sautéing until the onions turn golden brown.

Step 4: Reduce the heat and mix in the turmeric, cumin, coriander, and red chili powder. Stir well to coat the onions with the spices and release their aroma.

Step 5: Gently place the marinated fish fillets in the pan. Cook for 2-3 minutes on each side until lightly browned. Be careful not to break the fillets while flipping.

Step 6: Pour in the water and season with salt. Cover the pan and let the fish simmer in the mustard oil gravy for 8-10 minutes, allowing the flavors to meld and the fish to cook through.

Step 7: Garnish with fresh coriander leaves and serve hot with steamed rice or warm naan bread for a deliciously aromatic meal.

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