Hilsa Fish in Mustard Sauce
A quick Bengali-style fish curry with a creamy yellow mustard sauce, ready in about 20 minutes. Serve with steamed rice for a comforting weeknight meal.
- Total time
- 20 min
- Servings
- 4
- Calories
- 280
- Protein
- 25g
Ingredients
- 4 fillets hilsa fish fillets
- 3 tbsp yellow mustard seeds
- 1 tsp turmeric powder
- 2 whole green chilies
- 2 tbsp mustard oil
- 1 tsp salt
Instructions
- 1
Soak the 3 tbsp mustard seeds in 1/4 cup warm water for 10 minutes, then blend with the 2 green chilies and 1/4 cup water into a smooth paste.
- 2
Rub the 4 hilsa fillets with 1/2 tsp turmeric and 1/2 tsp salt. Heat the 2 tbsp mustard oil in a skillet over medium-high until shimmering, about 1 minute.
- 3
Fry the fish for 2 minutes per side until lightly golden, then remove and set aside.
- 4
Add the mustard paste, remaining 1/2 tsp turmeric, and 1/2 tsp salt to the skillet. Cook over medium, stirring, until the sauce thickens and turns fragrant, about 3 minutes.
- 5
Return the fish to the skillet, spoon the sauce over, and simmer for 2 minutes until the fish is cooked through and flakes easily. Garnish with fresh cilantro if desired.
Tools you’ll need
- blender
- skillet
- spatula
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