Fish curry is one of my favourites. I make it almost every weekend, or at least I try to. This Mustard Fish Curry goes so well with any type of rice or bread. I think it’s one of those perfect family meals. The dish also looks so elegant and can be a perfect dinner especially if you have guests over. It will definitely bring in some complements.
By the look of it, this dish seems complex but it’s actually very easy to make. It’s a very healthy meal that is full of quality protein and other beneficial nutrition. The mustard in it also gives it a very unique flavour.
This curry gives me a tropical holiday vibe. I don’t think I’m the only one to feel it that way. Or is it time I book a holiday to Sri Lanka?
You may also like my other Crispy Pan Fried Fish recipe.
What’s special about Mustard Fish Curry?
Mustard fish curry is a tasty and spicy dish popular in Eastern India and Bangladesh. It is made with pieces of fish cooked in a sauce made from mustard seeds, turmeric, green chilis, and mustard oil. The mustard gives the curry a strong, tangy flavour and a bright yellow colour. This dish is usually eaten with plain rice and is loved for its bold taste and simple ingredients.
TABLE OF CONTENTS
Why I love this recipe
- Easy to make. It’s almost a fail proof curry recipe.
- Common spices. I always have these spices at home.
- Versatile. Can be served with rice, bread, naan etc.
- Healthy. It’s fish!
Protein and calories
Mustard Fish Curry makes a good high protein and low calories dish. One serve of this dish gives you about 32g of protein and just 230 calories. Which is more protein than in 4 eggs but with fewer calories.
Ingredients needed
- Fish. I have used Pomfret fish.
- Mustard seeds. You can get them from any South Asian grocery store.
- Onion and tomatoes.
- Ginger and garlic.
- Spices. A lot of them actually. See the list in the recipe card below.
How to make Mustard Fish Curry
This is an overview of how to make this recipe. Full ingredients & instructions with step-by-step photos are in the recipe card below.
Step 1: Pan fry the fish
- Clean and dry the fish. Heat up a large non sticky frying pan.
- Add oil and then toast the fish pieces on both sides.
Step 2: Make curry
- Empty the pan and then add some oil.
- Roast all the whole spices along with the mustard seeds and then stir fry the diced onion.
- Add tomatoes and some boiling water. Season it and cook until the curry thickens.
- Add more boiling water until you get the preferred thickness.
- Put the fish in and let it simmer for a bit. Garnish it and your Mustard Fish Curry is ready.
Best type of fish to make a fish curry
Not all fish go well in fish curry. You need to choose fish that stays solid after frying. Some fish do break and become like a scrambled egg. We don’t want that. Here are some fish that are best for curry-
- Salmon
- Trout
- Tilapia
- Barramundi
- Snapper
- Pomfret
- Cod
- Halibut
- Basa
- Ling
Serving
Serve it warm with a bowl of white rice for the best combination. It also goes very well with bread, roti, or naan.
Storage instructions
- To store: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- To freeze: Let leftovers cool completely, then store them in a shallow container in the freezer for up to 3 months.
- Reheating: Microwave leftovers or reheat in a saucepan over medium heat until warm.
Recipe card
Mustard Fish Curry Recipe
Ingredients
- 600 g fish
- 1 cup onion
- 1 cup tomato
- 2 tbsp ginger and garlic
- 3 piece bay leaf
- 2 tsp mustard seed
- 2 piece cinnamon
- 5 piece cardamom
- 1 tsp black paper
- 1 piece star anise
- 5 piece clove
- 1 tsp fennel seed
- ½ tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp paprika
- 1 tsp chili flakes
- 3 tsp salt
- 1 tbsp olive oil
Instructions
- Get the fish cuts, clean them and damp dry them.
- Heat up a pan and put olive oil. Pan fry the fish on each side until they turn golden.600 g fish, 1 tbsp olive oil
- In the meantime, collect all your spices. Cut the onion and tomato into small dice shapes.
- When the fish is ready, put them on a plate and keep them aside.
- On the same pan, roast all the whole spices. Then add the onion and stir.1 cup onion, 3 piece bay leaf, 2 tsp mustard seed, 2 piece cinnamon, 5 piece cardamom, 1 tsp black paper, 1 piece star anise, 5 piece clove, 1 tsp fennel seed
- Once onion is fried, add other spices and salt. Give it a quick stir.2 tbsp ginger and garlic, ½ tsp turmeric powder, 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp garam masala, 1 tsp paprika, 1 tsp chili flakes, 3 tsp salt
- Add the tomato and keep stirring.1 cup tomato
- After the tomato is cooked and a thick paste is formed, add some boiling water and stir it until it mixes well.
- Add the fish in and let it simmer for a few minutes. Then garnish with the herbs and it's ready to serve. Squish a slice of lemon if you like.
Notes
Nutrition
*Originally published on Jun 2023, updated on Jul 2025
