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A quintessential dish from Assam, this fish curry is defined by its sharp, pungent flavor from a freshly ground mustard seed paste. Cooked in mustard oil, it's an aromatic and deeply satisfying main course, traditionally enjoyed with a plate of simple steamed rice.
Prepare the Fish and Mustard Seeds
Grind the Mustard Paste
Shallow Fry the Fish
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A quintessential dish from Assam, this fish curry is defined by its sharp, pungent flavor from a freshly ground mustard seed paste. Cooked in mustard oil, it's an aromatic and deeply satisfying main course, traditionally enjoyed with a plate of simple steamed rice.
This indian recipe takes 45 minutes to prepare and yields 4 servings. At 317.08 calories per serving with 26.48g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Curry Base
Cook the Mustard Gravy
Finish and Serve
Add shallow-fried potato wedges or eggplant (baingan) pieces to the curry along with the fish for a more substantial meal.
For a thicker, milder gravy, grind 1 tablespoon of soaked poppy seeds (posto) along with the mustard seeds.
This recipe also works well with other freshwater fish like Catla, or even firm sea fish like Kingfish (Surmai) or Pomfret.
Fry some sun-dried lentil dumplings (bori) until golden and add them to the curry during the last few minutes of simmering for extra crunch and flavor.
The fish in this curry is an excellent source of Omega-3 fatty acids, which are crucial for brain health and reducing inflammation, and have been shown to lower the risk of heart disease.
Mustard seeds contain selenium and magnesium, compounds known for their powerful anti-inflammatory effects, which can help manage symptoms of arthritis and asthma.
This dish provides a significant amount of high-quality protein, essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
The pungent compounds in mustard seeds, known as isothiocyanates, have been linked to a slight increase in metabolic rate, aiding in calorie burning.
Bitterness is the most common issue and usually happens for two reasons: 1) The mustard seeds were not soaked properly in warm water before grinding, or 2) The ground mustard paste was overcooked in the pan. Cook the paste for no more than 90 seconds on low heat.
Yes, it is a very healthy dish. The fish provides high-quality protein and heart-healthy Omega-3 fatty acids. Mustard seeds are known for their anti-inflammatory properties, and using mustard oil in moderation offers beneficial monounsaturated fats.
A single serving of Assamese Mustard Fish Curry contains approximately 380-450 calories, depending on the type of fish and the amount of oil used. It is a nutritious and balanced main course.
Absolutely. While Rohu is traditional, any firm freshwater fish like Catla works wonderfully. You can also use firm sea fish like Kingfish (Surmai) or Pomfret.
Store any leftover curry in an airtight container in the refrigerator for up to 2 days. The flavors often deepen and taste even better the next day. Reheat gently on the stovetop.
For the most authentic and fresh flavor, grinding your own paste is highly recommended. Ready-made pastes often contain preservatives and vinegar, which will alter the taste of the traditional Assamese curry.