Bengali Mustard Fish Recipe : One of the most popular Bengali recipes. It’s spicy, delicious and is one big comfortfood.
Hi Everyone, I’m back from a one stunningly captivating vacation to Yosemite National Park where we ventured around lush forests and pristine lakes.
The trip was a short one but refreshing for mind, body and soul and I definitely Missed interacting with you’ll. And the first thing I did after coming back is finalizing the recipe I wanted to share with you for the weekend.
That all said, here’s a spicy-addictive recipe of Bengali Mustard Fish Recipe . It’s one of a very famous recipe from Kolkata (also known as Calcutta) the eastern part of India.
Whenever I’ve visited the city (Calcutta), I’ve always relished this Bengali Mustard Fish delicacy and every house has their own version from less spicy to absolute tongue tantalizing spicy.
But one thing which is common everywhere is the use of ‘home ground mustard paste and love’ 🙂
Well, the paste is not your regular out of a can or processed jar stuff, but hand ground mustard on a traditional Indian stone grinder called ‘Sheel Nora‘ or something similar to mortar pestle.
And in some of the houses, the paste is ground right before making the recipes that include mustard paste…..Hence I definitely say, it is the LOVE too 🙂
The traditional mustard fish recipe calls only for mustard paste, some spices, mustard oil and fish, however, the recipe that I’m sharing also uses onion, garlic and ginger paste to make a thick sauce to cook the fish in.
I do love the traditional mustard fish but for some of you, the use of mustard oil and mustard paste might be slightly strong.
Hence this is a perfect recipe to get started or familiarize the taste buds with mustard and then gradually move on to the traditional version.
I’m making this recipe using ‘Trout’ fish that’s cut into thick chunks, however, you can use any fish of choice to make this Bengali Mustard Fish Recipe.
If using tilapia or salmon, please be careful while frying as they both are very delicate and might break.
One Great Trick is to fry the fish first and use the same utensil with extra oil to make the gravy/sauce as it enhances the taste further.
** If you don’t like the taste of mustard oil, you can use olive oil/canola oil/vegetable oil.
********* Happy Weekend **********
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