**Bite into Bengal: My Mustard Fish Curry Adventure**

Hey there, lovely readers!

Today, I’m taking you on a culinary journey to the heart of Bengal with a fabulous recipe for Bengali Mustard Fish Curry. This is one of those dishes that packs a punch of flavor without being overly complicated. Trust me, if you can chop an onion and stir a pot, you’re golden. Plus, it’s healthy, and your taste buds will be dancing!

A little backstory first: I discovered this dish on a trip to Kolkata a couple of years ago. I was instantly hooked on the intricate flavors and the beautiful way the mustard sings in harmony with the fish. Back home in the suburbs, I was determined to recreate this dish in my kitchen, and after some experimenting, I’ve come up with a version that I think you’ll all love. So, let’s dive in!

### Bengali Mustard Fish Curry: Bringing Bengal to Your Kitchen

**Ingredients:**
* 4 pieces of firm white fish (I love using cod or tilapia, but catfish works well too)
* 2 tablespoons mustard seeds (brown or black)
* ¼ teaspoon turmeric powder
* Salt to taste
* 2 tablespoons mustard oil (you can use vegetable oil, but mustard oil gives an authentic flavor)
* 1 medium onion, finely chopped
* 2 green chilies, slit lengthwise (adjust as per your heat preference)
* 1 tablespoon ginger-garlic paste
* 1 teaspoon nigella seeds (also known as kalonji)
* Fresh coriander leaves for garnishing

**Step 1: Preparing the Mustard Paste**
1. Soak the mustard seeds in warm water for about 10 minutes. This softens them and makes them easier to grind.
2. Drain the water and blend the mustard seeds into a smooth paste with a little bit of water. I usually add a green chili here for an extra kick.

**Quick Tip:** If you find the mustard paste too bitter, you can add a teaspoon of yogurt to temper the bitterness.

**Step 2: Marinate the Fish**
1. Rub the fish pieces with salt and turmeric powder. Let it sit for about 15 minutes.
2. Heat the mustard oil in a pan until it starts to smoke. This mellows out the sharpness of the oil.
3. Carefully fry the fish pieces until they are lightly golden on both sides. Remove and set aside.

**Step 3: The Curry Magic**
1. In the same pan, add the nigella seeds and let them sizzle for a few seconds.
2. Add the chopped onion and green chilies, and sauté until the onion is golden and translucent.
3. Add the ginger-garlic paste and sauté until the raw smell disappears (about a minute).

**Step 4: Bringing It All Together**
1. Pour in the mustard paste and sauté for a couple more minutes.
2. Add about 1 cup of water to form a gravy and bring it to a gentle boil.
3. Carefully place the fried fish pieces in the gravy. Simmer on low heat for about 10 minutes, allowing the fish to absorb the tangy mustard flavors.
4. Season with salt to taste and garnish with fresh coriander leaves.

**Personal Insight:** I like to serve this with steaming hot basmati rice and a simple cucumber salad. The freshness of the cucumber salad beautifully balances the richness of the curry.

This recipe is super versatile. If you’re out of mustard seeds, you can use store-bought whole grain mustard to make the paste. It won’t be exactly the same, but it’s a great quick fix. Also, if you want to make it richer, you can add a splash of coconut milk during step 4 for a slightly creamier texture.

Give this recipe a try and let the flavors of Bengal sweep you off your feet. It’s a dish full of warmth, just like the people from there. I guarantee this is going to be a hit at your dinner table!

Happy cooking, and don’t forget to share your thoughts and pics in the comments below!

Love,
[Your Name]