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Mustard Fish Curry

Fish curry in Bengali style

Recipe by Lata Anand of Santa Clara, US

This style of curry is unique to eastern region of India where fish is abundantly available and is in almost every day's meal.

Ingredients non vegetarian 4 servings

  • 1 lb Fish, Salmon, catfish or silverfish
  • 0.3 cup Mustard Oil
  • 4 tsps. Mustard Powder
  • 1 tsp Coriander powder
  • 1 tsp Red Chili Powder
  • 2 tsps. Turmeric Powder
  • 2 tsps. Garlic
  • 2 nos. Tomato, pureed
  • 2 tbsps. Cilantro, chopped
  • 1 no. Potato, optional
  • Salt to taste


  1. Clean and cut the fish into pieces.
  2. Mix all the spices (reserve 1 tsp. Turmeric for next step) with water in a bowl and keep aside. Add just enough water to get a batter like consistency.
  3. Apply turmeric and salt to the fish, fry slightly in oil and keep aside.
    Optional: Slice potatoes in 5-6 discs, fry and set aside
  4. Heat oil in a pan and add garlic paste, fry 3-4 minutes on medium high heat.
  5. Next add mixed spices and fry about 3-4 minutes.
  6. Add tomato puree and fry till oil separates.
  7. Add fish and water, cover and simmer for about 10 minutes. Add half of the coriander leaves and continue simmering for another couple of minutes.
  8. Remove from heat and garnish with rest of the fresh coriander leaves.
  9. Serve hot with rice.


shazia anwar

this receipe is easy and quick. Taste delicious also.


This Fish curry looks to delicious but I wonder from where does this Corriander leaves comes, it is not mentioned in Ingredients, Cilentro is mentioned but that is having very different taste apart from corriander.

kahkashan iqbal

this recipe is too delicios to resist,i was wandering how to make it,tomorrow only i'm going to prepare it.