Hi, Ray here again.
The weekend is here and so it is curry time.
Wendy likes fish curries so I browsed through the fish curry recipes and found the Bengali Mustard Fish Curry recipe. This looked like a really, really easy recipe and so the weekend shop found me picking up some nice white fish that was on special (good food at a good price – even better) and a bunch of fresh coriander/cilantro.
I ground up the spice seeds and mixed them up with the turmeric and chilli powder my trusty spice grinder before mixing in the wholegrain mustard in a small bowl. Then in went the oil, lime juice and salt. And that was most of the preparation done. Really easy.
I heated up the oven whilst greasing up the kitchen foil, laying out the fish and spreading the mustard and spice mixture over the fish with a little pastry brush that I’ve got – this made sure that the mixture was evenly spread over the fish.
I waited for the dinner guests to arrive and then popped the fish into the oven and, after a few minutes I started up microwaving the rice.
Whilst the cooking was going on, I washed and chopped up the coriander/cilantro and just waited for it all to finish.
It really was that easy.
Before too long I was serving up the Bengali Mustard Fish Curry on basmati rice with a sprinkling of fresh coriander/cilantro.
Straight away I’ve got to say that this is a lovely meal. The fish was well cooked and was very spicy which was not surprising with all the mustard and chilli that was in the curry. As expected, there was a strong mustard taste. The curry received a spice/heat rating of “Hot” which was well deserved seeing that my lips were still tingling well after I’d finished eating. The fish curry was very popular and was given an average taste score of 8.5 out of 10.
If you like a tasty curry that is amazingly easy to make then you really need to give this recipe a try for yourself.
