Fish In Tomato and Mustard Gravy



This yummy  dish is a signature dish from Bengal.This is a simple dish that calls for very few ingredients yet posing itself as a feasty delight.The curry largely comprises of yellow mustard seeds and tomatoes.On seeing the ingredients the first thought that comes in the mind is the pungent taste of mustard.But in actual it is not and rather it tastes so well and different that people keep guessing the ingredients.It is served along with steam rice and it goes very well with it.Its distinctive taste due to mustard and tomatoes will want you to have more.Bellow follows the recipe of the same which I made recently…..A complete treat for the fishitarians.


Serves: 5-6


For the gravy:

  • 4 large tomatoes( blanched, peeled and pureed)
  • 6 garlic cloves
  • 1 tsp red chili powder
  • 1 tsp turmeric powder
  • 3 tbsp yellow mustard seeds
  • 8-10 black pepper corns
  • 1/2 tsp fenugreek seeds
  • 2 whole red chilis
  • salt to taste
  • 2-3 tbsp mustard oil

For the marinate:

  • 1/2 tsp turmeric powder
  • salt to taste
  • juice of 1 lemon
  • 1/2 tsp carom seeds
  • 2-3 tbsp besan (chick pea flour)
  • 1 kg Rohu fish steaks (or fish of your choice)


  • Clean the fish and marinate it with salt,turmeric powder, carom seeds ,juice of 1 lemon and chick pea flour and mix it in such a way that each piece of fish gets thinly coated with the flour.Leave aside for minimum 15 -20 minutes.img_20180225_105215831~31809608859..jpg
  • Grind garlic,pepper corns,chili powder, turmeric powder and mustard seeds together adding little water into a smooth paste.
  • In a wok, heat mustard oil to the smoking point to remove its pungency.
  • Add fenugreek seeds and whole red chilies.
  • To this add spice paste and cook till it starts leaving the oil.
  • To the cooked spice mixture add the pureed tomatoes and cook for another 5 minutes.
  • Add 2 cups of water and adjust the consistency of the gravy.Add salt to taste and simmer for about 10 minutes.
  • Till the gravy is getting cooked, pan sear the fish or deep fry and add to the gravy.
  • Garnish with chopped coriander and serve hot with steam rice.


  • If you are short of time chopped tomatoes can also be added but pureed tomatoes give better consistency to the gravy.
  • Any fish with or without bone can be used but traditionally Rohu or katla are used.
  • The consistency of the gravy should be neither too thick nor too thin.

Till I come back with a new recipe…………………………..HAPPY COOKING! TO ALL.

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