CR Park-Style Fish Curry
A tangy mustard-based fish curry cooked in the Bengali style, a household staple in Delhi's Chittaranjan Park neighbourhood shaped by Bengali migration.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •Kadai
- •Grinder for mustard paste
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 20 g
- carbs
- 5 g
- fibre
- 1 g
- protein
- 28 g
- calories
- 310 kcal
Instructions
- 1
Rub the fish pieces with turmeric and a little salt. Fry lightly in mustard oil, then set aside.
- 2
In the same oil, sizzle the nigella seeds until fragrant.
- 3
Add the ground mustard paste, a little water, and turmeric. Stir continuously.
- 4
Cook the mustard mixture on low heat for a few minutes. Be careful not to burn it.
- 5
Add water to make a thin gravy. Bring it to a gentle simmer.
- 6
Slide in the fried fish pieces and slit green chillies.
- 7
Simmer gently for 8 to 10 minutes. Spoon the gravy over the fish occasionally.
- 8
Drizzle raw mustard oil over the top. Serve hot with steamed rice.
Chef's tips
Cook the mustard paste on low heat. Do not boil it too long, as it will turn bitter.
Ingredient substitutions
- rohu → any firm freshwater fish available locally
Storage
Refrigerate up to 2 days; fish curries are best consumed fresh.
Reheating
Reheat gently on low heat to avoid overcooking the fish further.
Common mistakes to avoid
- •Boiling the mustard paste too hard, which makes it taste very bitter.
Serving suggestions
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