Fish with Mustard Oil
Fish with Mustard Oil is a popular dish in Bengali cuisine that showcases the unique flavors of mustard oil and fish. It is a delightful combination that brings out the best of both ingredients.
Fish with Mustard Oil is often served hot, accompanied by steamed rice, roti, or bread. It pairs exceptionally well with a side of mustard sauce or a tangy and spicy tomato-based chutney. The combination of the succulent fish and the aromatic mustard oil creates a delightful experience for the taste buds.
This dish is not only known for its delicious taste but also for its nutritional benefits. Fish is a good source of protein, omega-3 fatty acids, and various vitamins and minerals. Mustard oil is rich in antioxidants and has potential health benefits.
Whether enjoyed at home or in a Bengali restaurant, Fish with Mustard Oil is a beloved dish that exemplifies the vibrant flavors of Bengali cuisine and the use of mustard oil as a signature ingredient.
Contributors Bio
I love cooking. My first cooking lessons were from my mother, mother-in-law, and my elder sister. Then, I learned cooking from various sources such as cooking shows on TV, cooking books, and YouTube. Whenever I visit a different region, I try to learn about their local cuisine and gather recipes from locals. I experiment with those recipes at home.
আমি রান্না করতে অনেক ভালোবাসি আমার প্রথম রান্না শিখা হচ্ছে আমার মা এবং আমার শাশুড়ি এবং আমার বড় বোনের কাছ থেকে। তারপর আমি বিভিন্ন মাধ্যম থেকে টিভি রান্নার প্রোগ্রাম, রান্নার বই, ইউটিউব থেকে রান্না শেখা,আমি কোথাও বেড়াতে গেলে ওই অঞ্চলের আঞ্চলিক খাবার গুলো আমি জানতে চেষ্টা করি এবং তাদের কাছ থেকে রেসিপি জেনে আমি বাসায় ট্রাই করি।
Ingredients
- 6 pc koi fish
- 4 tbsp mustard oil
- ½ tsp kalonji nigella seeds
- 3 tsp cumin seeds
- 6 pc dried red chili
- 2 tsp ginger-garlic paste
- ½ tsp turmeric powder
- Salt as per taste
- Hot water as required
Instructions
- Wash and drain 6 pieces of koi fish.
- Marinate the fish with 1/2 tsp turmeric powder, salt (to taste), and a little mustard oil for 5 minutes.
- Soak 3 tsp cumin seeds, 6 dried red chilies, and hot water for 10 minutes. Blend into a paste.
- Heat a frying pan and add 4 tbsp mustard oil. Fry the marinated fish until cooked.
- Remove the fried fish from the pan and set aside.
- In the same oil, add 1/2 tsp kalonji and fry briefly. Then add the blended paste, 2 tsp ginger-garlic paste, 1/2 tsp turmeric powder, and salt (to taste). Cook the spices, stirring and adding hot water as needed.
- Once the gravy thickens and the oil separates, remove from heat. Tel Koi is now ready.
- Serve with hot rice
