Spicy Fish Curry Recipe – Mustard Oil & Turmeric Delight

Last Updated on 2 months by Neha Deshmukh

Spicy Fish Curry Recipe – Mustard Oil & Turmeric Delight

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a vibrant and flavourful Spicy Fish Curry. This isn’t just any fish curry; it’s a celebration of bold flavours, particularly the unique tang of mustard oil and the warmth of turmeric. I first made this when I was craving something that reminded me of my grandmother’s cooking, and it’s been a family favourite ever since. It’s surprisingly easy to make, and the results are so worth it.

Why You’ll Love This Recipe

This Spicy Fish Curry is a real treat for your tastebuds. It’s got a beautiful balance of spice, tang, and a subtle earthiness. The mustard oil gives it a distinctive flavour you won’t find in many other curries. Plus, it’s a relatively quick meal to put together – perfect for a weeknight dinner when you’re craving something comforting and delicious. It serves 4 and takes about 25 minutes to cook, with 10 minutes of prep time. It’s a medium difficulty recipe, but don’t let that scare you!

Ingredients

Here’s what you’ll need to create this flavour explosion:

• ½ lb Fish (firm variety)
• ¼ tsp Turmeric Powder
• ¼ tsp Salt (for marinating)
• 3 Tbsp Mustard Oil
• ½ large Onion
• ½ large Tomato
• 7-8 Garlic cloves
• Green Chilies (to taste)
• 1 Tbsp Mustard Seeds
• ¼ tsp Cumin Powder
• ¼ tsp Red Chili Powder
• ½ tsp Salt (for curry)
• 1 ½ cups Hot Water
• Cilantro (for garnish)

Ingredient Notes

Let’s talk ingredients! A few things will really make this curry shine:

• Mustard Oil: This is key. Don’t skip it! It has a pungent aroma when raw, but it mellows beautifully when heated, lending a unique, slightly nutty flavour to the curry. It’s commonly used in Eastern Indian cuisine, especially in Bengal and Bihar.
• Fish: I recommend a firm white fish like cod, halibut, or tilapia. These hold their shape well during cooking. You could also use catfish or even salmon if you prefer, but be mindful of cooking time – salmon cooks faster.
• Green Chilies: These add a lovely kick! Adjust the quantity to your spice preference. I usually use 2-3, but feel free to add more if you like it really hot.
• Fresh is Best: Using fresh garlic and chilies really elevates the flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, marinate the fish with turmeric powder and ¼ tsp salt for about 10 minutes. This helps to remove any fishy smell and adds a lovely colour.
2. While the fish is marinating, let’s make the spice paste. Blend the onion, tomato, garlic, green chilies, and mustard seeds into a smooth paste. A little water can help with blending, but keep it minimal – we want a thick paste.
3. Heat the mustard oil in a pan over medium heat. Once it’s hot (it will start to shimmer), gently fry the marinated fish for about 1 minute per side. You’re not cooking it through, just lightly searing it. Remove the fish and set aside.
4. In the same oil, add the ground spice paste. Cook it with cumin powder, red chili powder, turmeric, and ½ tsp salt. Cover the pan and sauté for 2-3 minutes, stirring occasionally.
5. Uncover the pan and continue cooking until the oil starts to separate from the mixture. This is a sign that the spices are well cooked and the base of the curry is ready.
6. Gently return the fried fish to the pan, ensuring it’s coated evenly with the spice paste.
7. Pour in the hot water and simmer gently for 5-7 minutes with the lid on. This allows the flavours to meld together and the fish to cook through.
8. Finally, garnish with fresh cilantro and serve hot!

Expert Tips

Here are a few things I’ve learned over the years to make this curry even better:

• Spice Paste Consistency: The key to a good curry is a well-cooked spice paste. Make sure it’s smooth and cook it until the oil separates – this takes patience, but it’s worth it!
• Don’t Overcook the Fish: Fish cooks quickly! Keep a close eye on it and avoid overcooking, or it will become dry and rubbery.
• Mustard Oil Quality: Invest in good quality mustard oil. The flavour really makes a difference.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the fish for jackfruit or firm tofu. Marinate the jackfruit/tofu in the turmeric and salt mixture before frying.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: Adjust the amount of green chilies and red chili powder to control the spiciness. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick.
• Regional Adaptations:
  • Bengali Influence: Add a pinch of panch phoron (a five-spice blend) to the oil before adding the paste.
  • Bihari Influence: Use a slightly higher proportion of mustard oil and add a squeeze of lemon juice at the end.
  • South Indian Influence: Add a few curry leaves to the oil while cooking the spice paste.

Serving Suggestions

This Spicy Fish Curry is fantastic with:

• Steaming hot rice (my personal favourite!)
• Warm chapati or roti
• A side of simple dal (lentils)
• A cooling raita (yogurt dip)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

1. What type of fish works best in this curry?
A firm white fish like cod, halibut, or tilapia is ideal. They hold their shape well during cooking.

2. Can I use a different oil if I don’t have mustard oil?
While mustard oil is traditional and adds a unique flavour, you can use vegetable oil or sunflower oil as a substitute. However, the flavour profile will be different.

3. How can I adjust the spiciness of the curry?
Reduce the number of green chilies and the amount of red chili powder. You can also remove the seeds from the green chilies to reduce their heat.

4. What is the best way to store leftover fish curry?
Store it in an airtight container in the refrigerator for up to 2 days.

5. Can this curry be made ahead of time?
You can prepare the spice paste ahead of time and store it in the refrigerator for a day or two. However, it’s best to cook the curry just before serving for the freshest flavour.

6. What side dishes complement this fish curry perfectly?
Steaming rice, chapati, dal, and raita are all excellent choices!

Enjoy this delicious Spicy Fish Curry! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know in the comments how it turns out for you!