This is a traditional Bengali style fish in mustard gravy, but with a difference. Raw mango paste is added to it for a bit of a tang. It simply tastes divine. In this recipe I have used Hilsa fish but you can try with any other fish too, like Rohu, Tilapia, Pomfret, etc. Enjoy this delicacy with just plain steamed rice. So check out the step by step pictorial recipe to prepare it.
- 2-3 fish pieces (I have used Ilish variety)
- 2-3 tbsp. mustard oil
- 1/2 tsp. nigella seeds (kalonji)
- 1 dry red chili, broken into half
- 2-3 tbsp. raw mango paste
- 1/2 tsp. turmeric powder
- 2 tbsp. mustard paste
- salt to taste
- 1 & 1/2 cups water
- 3-4 green chilies
- 1-2 tbsp. coriander leaves, chopped
- 1 tsp. raw mustard oil
Marinate the fish with a pinch of salt and turmeric powder for 10 minutes. Heat oil in a pan and fry the fish slightly. Drain and keep aside.
Temper the same oil with nigella seeds and dry red chili. Saute for a few seconds and then add the mango paste and turmeric powder.
Saute till the oil separates. Add the mustard paste and salt. Continue to fry again for few seconds more. Add the water and bring it to a boil.
Drop in the fried fish and green chilies. Simmer on a medium flame for 2-3 minutes. When done, add the coriander leaves and raw mustard oil and serve with plain steamed rice.
Marinate fish with a pinch of salt & turmeric powder for 10 minutes.
Heat oil & fry fish slightly. Drain & keep aside.
Temper same oil with nigella seeds & dry red chili. Sauté for few seconds.
Add mango paste & turmeric powder. Sauté till oil separates.
Add mustard paste & salt. Fry again for few seconds more.
Add water & bring to a boil.
When done, add coriander leaves & raw mustard oil. Serve with plain
steamed rice.
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