The Big Boys Curry Book

Fish With Mustard Sauce

The impressive new temple is light up gloriously at night

Fish with Mustard Sauce. Fish doesn't often make it onto the menu in Indian restaurants so you have to cook it at home. This Bengali recipe is one of my favourites, well anything in mustard is fine by me. Use a firm white fish such as Cod and serve simply with plain boiled rice and a Kachoomba. The sauce would also suit chicken or rabbit for a variation. This will serve 4 people.


  • 1.5lb chunky white fish fillets
  • 5 tblspn oil
  • 3 tomatoes pureed
  • Juice of 1/2 lime
  • Chopped fresh coriander for garnish

Spice mix

  • 2 tblspn white poppy seed, toasted and soaked in water.
  • 2 tblspn mustard seed
  • 1 tspn turmeric
  • 1/4 fresh coconut cut into small chunks or 2 tblspn desiccated coconut soaked in milk
  • 2cm piece of fresh ginger chopped fine
  • 6 cloves of garlic chopped
  • 2 green chillies chopped
  • 1 onion chopped
  • 2 tspn coriander seed
  • 2 tspn cumin seed
  • 1 tspn red chilli powder


  1. Grind all hard spices (poppy, mustard, coriander, cumin, coconut) in a grinder
  2. Grind all spice mix ingredients in a food processor with some water to make a loose paste
  3. Use a large frying pan or wok and heat oil.
  4. Stir fry spice mix, adding water to prevent sticking. Cook for about 7 minutes stirring continuously.
  5. Add tomatoes and saute for 5 minutes.
  6. Add 1/2 pint of water and lime juice and salt to taste. Simmer gently for 10 minutes. The sauce should be pouring consistency.
  7. Add fish pieces and simmer until cooked.
  8. 8. Serve alongside Perfect boiled rice and garnish with a sprinkle of fresh coriander.

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