| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 365 | 22g | 3g | 8g |
| sugars | fibre | protein | salt |
| 4g | 5g | 30g | 1.5g |
Among the treasure of my culinary explorations, the Black Mustard Fish Curry holds a special place in my heart. Born in Louisiana, my food journey began in a kitchen scented with Creole spices, with French elegance keeping its subtle touch. Moving towards Eastern flavors was not something I’d ever imagined, but this recipe – with its bright colors and aromatic flavors – charmed its way into my kitchen and has been there ever since.
The Magic of the Ingredients
This recipe includes a number of healthy ingredients that not only give the Black Mustard Fish Curry its unique flavor, but also offer a variety of nutritional benefits. The essential component, the Hilsa fish, is a good source rich in Omega-3 fatty acids, which contributes to cardiovascular health. Mustard seeds boost metabolism while poppy seeds provide dose of dietary fiber. Green hot chili peppers heat up the dish and are also reputed for their anti-inflammatory properties. The dish also features a blend of turmeric, a known superfood, tomatoes, and coriander leaves, both rich in antioxidants.
From Creole to Bangladeshi Fusion
While my Creole roots first led me to experiment with robust flavors, these sensibilities serve the Black Mustard Fish Curry well. This recipe dances between the robustness of Creole cuisine and the aromatic complexity of Bangladeshi flavors, drawing from both worlds to create a harmonious blend. In doing so, it reminds me of Étouffée, a traditional and spicy Louisiana seafood dish. If you are a lover of Étouffée or similar seafood curries, this dish will surely tickle your taste buds.
Perfect Pairings
This bold fish curry finds its perfect pairing in less spicy, more comfort-centric dishes. A warm bed of steamed basmati rice, or a side of naan bread, complements the dish beautifully, offering a delightful balance between fiery heat and soothing cool.
In summary, the Black Mustard Fish Curry is a special recipe that beautifully bridges the gap between my French-Creole roots and Eastern spice. This dish was savored and celebrated in my kitchen, and I am confident that it would light up your dining table with the same zeal and charm.
What You’ll Need
- 2 lbs Hilsa fish
- 4 tablespoons black mustard seeds
- 2 tablespoons poppy seeds
- 10 green hot chili peppers
- 1 teaspoon turmeric powder
- 1 tablespoon salt
- 1 tablespoon sugar
- 1/2 cup mustard oil
- 3 cups water
- 3 medium-size tomatoes, finely chopped
- 1/2 cup chopped coriander leaves
Method
Step One
Clean the Hilsa fish thoroughly and set it aside. In a bowl, soak the black mustard seeds and poppy seeds in water for at least 30 minutes.
Step Two
After half an hour, drain the mustard seeds and poppy seeds. In a blender, combine the soaked seeds, 5 green chili peppers, a teaspoon of turmeric powder, a tablespoon of salt, and a tablespoon of sugar. Blend these ingredients to a smooth paste.
Step Three
Heat the mustard oil in a large pan over medium heat. Once the oil is hot, add the mustard and poppy seed paste. Sauté for a couple of minutes, and then add the finely chopped tomatoes.
Step Four
Cook the tomatoes till they become mushy and the raw smell of the paste goes away. Once the mixture is cooked well, add the rest of the green chili peppers. Cook for a couple more minutes.
Step Five
After the tomatoes and chili peppers are well cooked, add the Hilsa fish to the pan. Sauté the fish gently with the paste till it turns pale, which should take about 4-5 minutes.
Step Six
Add the 3 cups of water and let it come to a boil. After that, lower the heat to medium and let the fish simmer in the curry till it is cooked well, which should take about 10-12 minutes.
Step Seven
Once the fish is cooked, sprinkle the chopped coriander leaves over the curry. Serve it hot with rice.
