Mustard Fish Curry

Fish Marinade

  • Basa Steaks – 600g
  • Turmeric – 1/2 tsp
  • Salt (Kosher) – 1/2 tsp

Curry Paste

  • Mustard Seeds – 1 tbsp
  • Tomatoes – 2 Small (canned works well)
  • Onion – 1 Medium or 1/2 Large
  • Green Chillis – 5-6
  • Garlic Cloves – 7

Additional Ingredients:

  • Mustard Oil – 3 tbsp
  • Ground Cumin – 1/2 tsp
  • Cayenne Pepper – 1/2 tsp
  • Turmeric – 1/2 tsp
  • Salt – 1/4 tsp
  • Hot Water – 1 cup (more if you would like more gravy)
  • Potato – 1 Medium size, cubed (optional)
  • Frozen Cauliflower – 1 cup (optional – low carb way to bulk this up)


  1. Thoroughly clean and dry the basa steaks (I use paper towels) and marinate for 15-20 minutes with the turmeric and salt.
  2. Blend the tomatoes, garlic, onion, green chillis, and mustard seeds together and set aside.
  3. Bring a heavy bottomed skillet to high heat and add the mustard oil.  Quickly add the marinated basa steaks and sear on all sides until golden brown.  Remove from the pan and keep them on a paper towel lined plate.
  4. At this point, if you are using potatoes you can add the potatoes in to fry in the remaining oil, removing after they are done.  Otherwise, you can wait until you add the water if you prefer boiled potatoes.
  5. Add the curry paste mix into the pan and stir.  At this time you’ll also want to add the turmeric, cayenne pepper, cumin, and salt.  Cover the pan and let it thicken for 4-5 minutes, checking in and stirring the paste every minute or two.  You’re looking to see the oil start separating from the thickened paste.
  6. Now, return the basa back into the pan and coat the fish thoroughly.  Add 1 to 1/2 cups of hot water and cover.  If you prefer boiled potatoes, add them now.
  7. Turn down the heat and let this simmer for 10-15 minutes, until the sauce has thickened and the potatoes are cooked through.  If you are using cauliflower, add it in at this point.

Serve with freshly cooked rice and Lauki Subzi or Mustard Seed Cabbage.



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