Mustard Fish Recipe

mustard-fish1 Mustard Shad

Serving: 4 persons
Prep Time: 30 minutes
Cooking Time: 30-35 minutes

500 grams of Shad fish (you can also use Herring in place of Shad)
100 grams of yogurt
4 tbsp of mustard oil
1/2 tsp of turmeric powder
1/2 tsp of red chili powder
1 tbsp of mustard paste
2 tbsp of coconut paste
2 green chilies
10 grams of cumin seeds
Salt to taste


Wash the pieces of Shad fish thoroughly by placing them under running water to clean them thoroughly. Fillet fishes. Keep the pieces of fish in a bowl and add 1/2 teaspoon of turmeric powder and 1/2 teaspoon of salt to the fishes and coat all the pieces evenly with them. Leave the bowl for about half an hour. After the stipulated time mount a deep-bottomed frying pan on high heat. Add the cooking oil and when the oil is heated add the pieces of fish to the pan and reduce the flame to medium high. Fry the pieces of fish for 8-10 minutes before turning them. Fry the pieces on this side for another 8 to 10 minutes. Repeat the same process for all the remaining sides. When the color of the fishes on all sides turn brownish remove them from the pan on paper towels to soak up the excess oil. Now in the same oil add the cumin seeds and green chilies. Mix together the red chili powder, turmeric powder and yogurt to form a smooth paste. Add this to the pan and stir this on low flame for 2-3 minutes before adding in the mustard and coconut paste. When the spices begin to boil and the oil separates add in the fishes, salt and a little water and combine. Make sure that you do not break the pieces while combining. Do it very carefully.

After about 10 to 15 minutes add in a little more water and let it cook for another 15 minutes on medium heat. When the gravy thickens spread a tablespoon of oil and slit green chilies all over and remove from heat. Serve this spicy fish with a good wine.