Whenever we think of mustard, we somehow always think of Bengali cuisine. But the fact is that every regional cuisine of India used mustard in some form or the other.
Today’s dish celebrates mustard in two different forms – in the seed and oil form. Mustard is often associated with a pungent aroma and flavour which puts it off for so many people. But when used in the right amount and combined with the right flavours, it is an ingredient that can work wonders in your kitchen.
Inspired by the fish podimas of South India, today we have a scrambled fish recipe which has been deliciously flavoured by mustard and with just a hint of chilli through. This dish can be made with any white fish like Sea bass , Emperor that can be flaked easily and is best paired as a side dish with steamed rice and dal.
1. 2 basa (pink) fillets, around 350gm; cut into large pieces
2. ¾ tsp turmeric powder
3. 1 ½ tbsp mustard seeds
4. 1 cup curd
5. 6-7 green chillies
6. 2-3 tbsp mustard oil
7. Salt, to season
8. Sugar, a pinch
9. 2 tbsp fresh coriander leaves, finely chopped
1. Grind the mustard to a powder in a mortar and pestle or spice grinder and keep aside.
2. Whisk the curd well with turmeric powder, salt, half of the ground mustard powder and 1 tbsp
of mustard oil.
3. Add the fish pieces to this marinade, coat well and keep aside for 45 minutes to 1 hour.
4. Heat the remaining mustard oil in a pan and add the fish pieces along with marinade.
5. Add the green chillies whole. Since you are adding the whole chillies, it will only impart the flavour and not much heat. But if you prefer more heat, reduce the number of chillies and slit in half. Add a pinch of sugar also.
6. Also taste to check if the dish has enough of the mustard flavour or add more of the mustard powder.
7. Cover and cook till the fish is done.
8. Once the fish is cooked, increase heat and break the fish into small pieces with the ladle like you would while making scrambled eggs. Basa is a soft fish so it will break easily.
9. Stir cook on high till all the extra moisture is absorbed.
10. Finish off with chopped coriander leaves.