This Bengali classic is all about bold mustard flavor balanced with creamy yogurt and aromatic spices. Traditionally made with freshwater fish and kasundi, a pungent, fermented mustard found in Indian markets, it’s a dish that celebrates the flavors of eastern India.
I prefer sculpin, a spiny bottom-dwelling fish we catch off the coast of San Diego. Its delicate, slightly sweet flesh stays moist when seared and pairs well with bold mustard flavor. If you don’t have sculpin, any firm, mild fish will do: rockfish, snapper, halibut, or cod.
Method
In a large bowl, whisk together the yogurt, mustard, garam masala, turmeric, and salt. Add the fish pieces and coat thoroughly, ensuring each piece is fully covered. Cover with plastic wrap and set aside to marinate for at least 30 minutes.
Meanwhile, prepare the sauce by mixing the yogurt, kasundi mustard, ginger, tamarind paste, and chopped curry leaves in a small bowl. Add just enough water to thin to a pourable consistency and set aside.
Heat a large, heavy skillet over medium. Coat lightly with 3 tablespoons avocado oil. Add the marinated fish and cook until browned on both sides and just cooked through, 2 to 4 minutes per side depending on thickness. Remove from the pan and let rest briefly.
Serve with sliced red onion, a drizzle of fresh lemon juice, freshly cracked black pepper, and Roti.
Cook more fish
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