Mustard-Fish - A Dish Made in Heaven

Mustard Fish

"Mostly its a typical combination goes with Salt-water fish (Hilsa) but any freshwater fish will be taste heavenly if it's prepared properly. Here I am sharing the step by step recipe, and I am pretty sure you will find it good."

How Can You Prepare the most exotic mouth-watering Mustard fish?

Before sharing my recipe, let me mention that I have had experience of making this dish either with Hilsa( Salt-water fish) or with mostly freshwater fishes. As in South Asia rivers, Rohu or Rui or it is called Roho Labeo and Catla or South Asian carp are commonly found river fishes that make this main dish extra heavenly with Mustard. But you can choose any common river fish according to your locality.

I am sharing the recipe for 1 kg fish out of which you sectioned and cut it into 4-5 pieces. And for that Mustard quantity will vary.

Now let's come to the first part - Fish cleaning.

1. Scrape out the Fish scales to clean the fish completely and rinse well in water.
2. Cut the head part, gills, dorsal fins, pectoral fins, anal fins, and the tail fin out from the fish.
3. Cut the fish abdomen part in vertical pieces and keep it aside.
4. After thoroughly cleaning in cold water, add salt for taste and a bit pinch of turmeric powder. Mix it with fish pieces well. Keep it aside for a few minutes and cover it.

Check out the images to understand how to cut vertical pieces out of the Fish.

Sectioning of the whole fish

Abdomen part of the raw fish

Fried fish (golden brown)

Second Part of The Recipe:- Fish Fry and Mustard Paste preparation

Now it is the part where we will prepare for Mustard paste and we will fry the Fish.

• Put a non-stick frying pan on the stove, Pour an adequate quantity of mustard oil not to deep fry but to properly fry the fish on both sides till golden brown. Keep the heat from low to medium. Time will be taken for at least 5-7 minutes.
• While fishes are getting fried, take heaps of 3-4 spoon of mustard seeds in mixer-grinder and put 2 green chilies. Grind it into a thick smooth paste.
• Keep aside the fried fishes on a plate, cut an onion into long strips, cut two 2 green chilies.
• Keep the leftover pan oil and add one spoon more oil to prepare the gravy, take a pinch of black cumin seeds (Nigella Sativa) and then add the onions and green chili. Saute it for at least 5-7 minutes.
• Then add the mustard paste into the pan and a bit of salt to taste. Fry the paste for 1-2 minutes, then adds 1 and 1/2cup water into it and mix the water well with the paste.
• Put it for boil for 5 mins on medium heat with a covered lid. And lastly, put the fried fish pieces into the semi-thick gravy and turned off the heat.
• Garnish the dish with freshly chopped coriander leaves.
• Serve hot with rice.

It's Sound Simple yet Tricky.

This dish is the main dish that directly goes with boiled rice or fried rice. It sounds easy to prepare yet it's tricky, especially with mustard seed amount.

I shared the quantity (3-4 spoons) for 1kg of fish. If taken too much mustard paste will turn the whole dish bitter and awful to eat.

Users can use packaged mustard paste too but freshly grounded paste will be more exotic and mouth-watering. We can feel the flavor of the spice.

Let me know if you prepare this dish and whether you liked it or not.

P.S. I made this dish in last night's dinner and I'm sorry but I forgot to click the pictures for step by step instruction.

Note:- I used googled images to make it easy to understand the step by step procedure for the recipe.