Mustard fish, though a popular dish, is a very generic term. The reason is that each Bengali family has its own recipe and hence the taste varies. Out of the many ways that I make mustard fish I would like to share one which is popular in my family.
Heat the oil and shallow fry the fish and keep it aside (marinate the fish with salt and turmeric powder before frying).
Now add the kalonji to the hot oil along with the green chilli. Add the chopped onion and sauté it. Add the tomato and cook on slow heat for the onion and tomato to get well done. Now add the turmeric, red chilli powder, and salt. Cook for another 5 minutes on slow heat.
Slide the fish in and cook with the masala. Add little water for the fish to get cooked. When the curry simmers and the fish is done add the mustard paste. Take it off the fire as soon as it starts to simmer again. Add a little mustard oil on top.
Serve with plain rice.
Refrigerate leftovers
You may want to serve the fish with a side of lemons and green chillies and a vegetable of your choice.
Tastes best with plain rice.
