Bengali style mustard seed fish curry
A tangy, golden fish curry with mustard seeds, green chilli and turmeric. Quick enough for a weeknight.
- Time35 min
- LevelMedium
- Costabout £2.17 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Toss the fish with half the turmeric and the salt. Leave for 10 minutes.
10 min - 2
Grind the mustard seeds in a spice grinder, or crush in a mortar, and stir with 3 tbsp water to a paste.
- 3
Heat 1 tbsp oil in a frying pan and seal the fish for 1 minute each side. Set aside.
- 4
In a wide pan, heat the remaining oil and cook the onion for 8 minutes until golden. Add the garlic, chillies, cumin and rest of the turmeric.
8 min - 5
Add the mustard paste, tomatoes and water and simmer for 10 minutes.
10 min - 6
Slide in the fish and cook gently for 5 minutes. Meanwhile cook the rice. Scatter with coriander and serve.
5 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.