Indian · Dinner
Fried Fish Curry with Mustard Sauce
Pan-fried white fish fillet coated in turmeric and chili, finished in a tangy mustard-seed and yogurt sauce with curry leaves, green chili and onion. A West Bengal-style curry served over steamed rice, balancing sharp mustard heat against the crisp, fried fish and a gentle turmeric warmth.
$6
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
481Calories
40.2gProtein
31.9gFat
10.8gCarbs
4.9gSugar
3.4gFiber
612mgSodium
112mgChol
6.1gSat Fat
890mgPotassium
220mgCalcium
4.1mgIron
2.3mcgVitamin B12
14mgVitamin C
Goes well with
Indian Pale Ale
local
Mango Lassi
international
protein-rich
low-carb
spice-route
hidden-gems
Instructions
1
Prep
Pat the fish fillet dry with paper towels, rub with 1/4 tsp turmeric and a pinch of salt, and let sit 10 minutes.
2
Fry
Heat 2 tbsp mustard-oil in a heavy skillet over medium-high heat until shimmering; fry the fish 2–3 minutes per side until golden-crisp and flakes easily.
3
Bloom
Add 1 tbsp mustard-oil to the skillet over medium heat; drop in the curry leaves and slit green chili, fry 30 seconds until they crackle.
4
Simmer
Stir in remaining 1/4 tsp turmeric, cumin, and asafoetida; whisk the mustard seed paste into the yogurt, pour into the skillet with 1/2 cup water, and simmer over medium-low heat 5 minutes until the sauce thickens, stirring often.
5
Plate
Slide the fried fish into the sauce, season with salt, simmer over low heat 3–4 minutes until heated through, then transfer to a shallow bowl, scatter with sliced onion and chopped cilantro, and serve over steamed rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 2 tbsp2 tbsp mustard-oil, plus 2 tbsp for frying
- 1 tsp1 tsp turmeric-ground, divided
- 4 tbsp4 tbsp mustard seed, soaked and ground to a paste with 2 tbsp water
- 1/2 cup120ml plain yogurt
- 22 onion
- 44 green chili
- 1212 curry leaves
- 1/2 tsp1/2 tsp cumin-ground
- 2 pinch2 pinch asafoetida
- 1 cup240ml water
- salt, to taste
- cilantro
