• Prep Time 15-20 minutes
  • Cook Time 20-25 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

Fish cooked in bengali style, tastes great with steamed rice.

Ingredient                                                                        Quantity

Black mustard seeds                                                        1 Tablespoon

Fish, cut into ½ inch thick slices on bone                          600 grams

Mustard oil                                                                         3 Tablespoons

Ginger, peeled and sliced                                                  1 inch

Garlic cloves, peeled and sliced                                         5

Green chillies                                                                      2-3

Vinegar                                                                               2 Tablespoons

Paanch phoron                                                                   1 teaspoon

Onions, finely chopped                                                       2 medium

Salt                                                                                      to taste

Turmeric powder                                                                 ¾ teaspoon

Coconut milk                                                                       1 cup

Coriander sprigs                                                                  for garnishing.



  1. Heat one tablespoon mustard oil in a non stick pan.  Slice the ginger and garlic and add to the pan and saute lightly.
  2. Break the green chilies and add along with the mustard seeds. Add vinegar and switch off the heat.
  3. Transfer this mixture into a mixer jar and grind to a fine paste.
  4. Heat the remaining mustard oil in another non stick pan. Add the paanch phoron and onions to the oil and sauté lightly.
  5. Meanwhile sprinkle salt and one forth teaspoon turmeric powder over the fish slices and apply evenly over all the slices.
  6. Do not let the onions colour.  Add the ground paste and mix.  Add half cup water, salt and the remaining turmeric powder and mix.  Add coconut milk and mix.
  7. Add the fish pieces and mix.  Cover the pan and cook till the fish is done.
  8. Garnish with coriander sprig and serve hot with steamed rice.


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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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