Recipe: Mustard Fish Curry

Yield: 2 to 4 servings

Prep Time: 30 minutes

Cook Time: 20 minutes

This mustard fish curry is bold, comforting and just the thing when it’s chilly outside and you’re craving something to warm you from the inside out. Inspired by a classic from Bengali cuisine—where mustard and fish are a beloved pairing—this version brings aromatic depth and just the right touch of chili heat to wake up the palate. It’s hearty without being heavy, and perfect served over a mound of steamed rice to soak up every last drop.

Ingredients

• 1 lb halibut fillet,  cut into roughly 4 or 6 equal pieces
• ¾ tsp ground turmeric, divided
• Kosher salt, to taste
• 2 medium sized tomatoes, roughly chopped
• 2 garlic cloves, finely minced
• ½ cup water
• 1 tbsp mustard powder
• ½ tsp cayenne pepper powder
• 2 tbsp vegetable oil
• ¼ tsp brown mustard seed
• ¼ tsp cumin seed
• ¼ tsp fennel seed
• 2 green bird’s eye chilies, sliced down the middle but not fully in half
• Cilantro leaves and tender stems, for garnish

Method

Place halibut pieces in a medium bowl and sprinkle with ½ tsp ground turmeric and a good pinch of salt. Toss to coat and set aside. (You can marinate the fish, covered and refrigerated, for up to eight hours.)

Place chopped tomatoes, garlic, water, mustard powder, cayenne pepper powder, remaining ¼ tsp ground turmeric and a pinch of salt in a blender. Blend until smooth and set aside.

Warm oil in a large frying pan over medium-high heat. Add mustard seed and allow to sizzle for a few seconds. As soon as the seeds start to pop, add cumin and fennel seeds. Stir seeds for 4 seconds before adding blended mustard sauce, taking care as it may sputter. Reduce heat to medium-low and add chilies.

Place fish pieces in simmering sauce in a single layer. Simmer gently, turning fish over once and spooning sauce over fish pieces frequently, until just cooked through (about 5 to 8 minutes). Add some additional water if needed to ensure fish is at least a quarter covered in sauce while cooking. Remove from heat and garnish with cilantro. Serve warm alongside steamed rice, if desired.