## Bengali Bliss: Mustard Seed-Spiced Fish Curry with Coconut Jasmine Rice
Hello, food lovers!
Today, I’m excited to take you on a culinary journey to Bengal, a region famously known for its robust and aromatic flavors. Growing up in the UK, my exposure to Bengali cuisine was somewhat limited, but my culinary curiosity led me to explore its rich tapestry of flavors. And let me tell you, it’s been a delightful adventure!
For this post, we’re diving into a must-try dish that perfectly exemplifies Bengali cuisine: Mustard Seed-Spiced Fish Curry, paired beautifully with fragrant Coconut Jasmine Rice. Trust me, after you taste this, your kitchen will forever be a house of delectable aromas!
### Why Mustard Seeds?
In Bengali cooking, mustard seeds and mustard oil hold a revered place. The slightly pungent, nutty flavor they impart is nothing short of magical. Mustard seeds add an earthy depth to the fish curry, creating an unforgettable taste experience.
### The Star Ingredient: Fish
I’ve chosen white fish fillets for this recipe—think cod or haddock. These are readily available and absorb the mustard-infused curry wonderfully. Of course, feel free to use any white fish you prefer or can snag fresh at the market.
### Let’s Talk Rice
Pairing this bold curry with Coconut Jasmine Rice creates a harmonious balance. The subtle sweetness and creaminess of the coconut rice perfectly complement the spiced fish curry. Plus, it’s incredibly easy to make!
### Ingredient List
#### For the Mustard Seed-Spiced Fish Curry:
– 500g white fish fillets (e.g., cod, haddock)
– 2 tbsp mustard seeds
– 1 tsp cumin seeds
– 1 tsp turmeric powder
– 1 tsp red chili powder
– 2 tbsp mustard oil (or vegetable oil)
– 2 medium onions, finely chopped
– 4 cloves garlic, minced
– 1-inch ginger, minced
– 2 medium tomatoes, chopped
– 1 cup coconut milk
– 1 cup fish or vegetable stock
– Salt to taste
– Fresh coriander, for garnish
#### For the Coconut Jasmine Rice:
– 1 cup jasmine rice
– 1 1/2 cups coconut milk
– 1/2 cup water
– 1/2 tsp salt
– 1 tbsp coconut oil
### Method
#### For the Mustard Seed-Spiced Fish Curry:
1. **Marinate the Fish:**
– Cut the white fish fillets into bite-sized pieces.
– In a bowl, mix the fish pieces with 1 tsp of turmeric powder and a pinch of salt. Set aside for 15 minutes.
2. **Prepare the Mustard Paste:**
– In a grinder, blend 2 tbsp mustard seeds with a little water to make a smooth paste. Set aside.
3. **Cook the Curry:**
– Heat 2 tbsp mustard oil in a large pan over medium heat until it starts to smoke.
– Add 1 tsp cumin seeds and let them splutter.
РAdd the finely chopped onions and saut̩ for 5-7 minutes until golden brown.
– Add the minced garlic and ginger, and cook for another 2 minutes until aromatic.
– Add the chopped tomatoes and cook for 5-7 minutes until they soften.
– Stir in the mustard seed paste, 1 tsp red chili powder, and salt to taste. Cook for another 2-3 minutes.
– Pour in 1 cup coconut milk and 1 cup fish or vegetable stock. Stir well and bring to a simmer.
4. **Cook the Fish:**
– Add the marinated fish pieces to the curry, gently ensuring they are submerged in the sauce.
– Simmer on low heat for 10-12 minutes or until the fish is cooked through and the sauce has thickened.
5. **Garnish:**
– Garnish with fresh coriander leaves before serving.
#### For the Coconut Jasmine Rice:
1. **Rinse the Rice:**
– Rinse 1 cup jasmine rice under cold water until the water runs clear. Drain well.
2. **Cook the Rice:**
– In a medium saucepan, combine 1 1/2 cups coconut milk, 1/2 cup water, 1/2 tsp salt, and 1 tbsp coconut oil. Bring to a boil over medium heat.
– Add the rinsed jasmine rice, stir, and reduce the heat to low. Cover the saucepan with a tight-fitting lid.
– Cook for 15-18 minutes until the rice is tender and the liquid is absorbed.
– Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
### Serving Suggestions
This meal is best enjoyed with a side of fresh cucumber slices or a tangy mango chutney. The cooling elements beautifully balance the heat from the curry, making each bite a delight.
I hope you enjoy making and devouring this Bengali-inspired dish as much as I did. Remember, cooking is all about exploring and enjoying new flavors. So, don’t be afraid to tweak the recipe and make it your own.
Until next time, happy cooking!
Cheers,
Al 🚀
P.S. I’d love to hear about your cooking adventures! Drop a comment below and share your experience with this Mustard Seed-Spiced Fish Curry and Coconut Jasmine Rice.
Ingredients
### For the Mustard Seed-Spiced Fish Curry:
– 500g white fish fillets (e.g., cod, haddock)
– 2 tbsp mustard seeds
– 1 tsp cumin seeds
– 1 tsp turmeric powder
– 1 tsp red chili powder
– 2 tbsp mustard oil (or vegetable oil)
– 2 medium onions, finely chopped
– 4 cloves garlic, minced
– 1-inch ginger, minced
– 2 medium tomatoes, chopped
– 1 cup coconut milk
– 1 cup fish or vegetable stock
– Salt to taste
– Fresh coriander, for garnish
### For the Coconut Jasmine Rice:
– 1 cup jasmine rice
– 1 1/2 cups coconut milk
– 1/2 cup water
– 1/2 tsp salt
– 1 tbsp coconut oil
Method
### For the Mustard Seed-Spiced Fish Curry:
1. **Marinate the Fish:**
– Cut the white fish fillets into bite-sized pieces.
– In a bowl, mix the fish pieces with 1 tsp of turmeric powder and a pinch of salt. Set aside for 15 minutes.
2. **Prepare the Mustard Paste:**
– In a grinder, blend 2 tbsp mustard seeds with a little water to make a smooth paste. Set aside.
3. **Cook the Curry:**
– Heat 2 tbsp mustard oil in a large pan over medium heat until it starts to smoke.
– Add 1 tsp cumin seeds and let them splutter.
РAdd the finely chopped onions and saut̩ for 5-7 minutes until golden brown.
– Add the minced garlic and ginger, and cook for another 2 minutes until aromatic.
– Add the chopped tomatoes and cook for 5-7 minutes until they soften.
– Stir in the mustard seed paste, 1 tsp red chili powder, and salt to taste. Cook for another 2-3 minutes.
– Pour in 1 cup coconut milk and 1 cup fish or vegetable stock. Stir well and bring to a simmer.
4. **Cook the Fish:**
– Add the marinated fish pieces to the curry, gently ensuring they are submerged in the sauce.
– Simmer on low heat for 10-12 minutes or until the fish is cooked through and the sauce has thickened.
5. **Garnish:**
– Garnish with fresh coriander leaves before serving.
### For the Coconut Jasmine Rice:
1. **Rinse the Rice:**
– Rinse 1 cup jasmine rice under cold water until the water runs clear. Drain well.
2. **Cook the Rice:**
– In a medium saucepan, combine 1 1/2 cups coconut milk, 1/2 cup water, 1/2 tsp salt, and 1 tbsp coconut oil. Bring to a boil over medium heat.
– Add the rinsed jasmine rice, stir, and reduce the heat to low. Cover the saucepan with a tight-fitting lid.
– Cook for 15-18 minutes until the rice is tender and the liquid is absorbed.
– Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
