Creamy mustard no-fuss fish

Creamy mustard no-fuss fish

By
From
Anjum's Quick & Easy Indian
Serves
4
Photographer
Lisa Linder

A lovely, light but full-flavoured dish inspired by the flavours of Bengal. I think this is perfect just served with some vegetables; try edgy peas or potatoes sautéed with dill. I like the spice of the chillies in this recipe, but you can leave them out if you prefer. If you can find mustard oil, it will add a lot of flavour.

Ingredients

Quantity Ingredient
a good grinding freshly ground black pepper
4 x 150g firm white fish fillets
4 tablespoons pure mustard oil or other vegetable oil
1-2 dried chillies, (optional)
1/2 teaspoon brown mustard seeds
1/2 teaspoon nigella seeds
1 onion, finely sliced
1-2 green chillies, pierced with the tip of a knife, (optional)
5 fat garlic cloves, grated
1 tablespoon ground coriander
1/2 teaspoon turmeric
1 rounded teaspoon english mustard
50ml double cream
2-3 teaspoons lemon juice, or to taste
handful coriander leaves, chopped
salt

Method

  1. Season the fish on both sides.
  2. Heat half the oil in a large non-stick sauté pan. (If using mustard oil, heat until it comes to smoking point, then cool for 30 seconds.) Add the dried chillies, mustard and nigella seeds and cook until the popping starts to die down. Add the onion, green chillies and some salt and cook until the onion is soft and just starting to colour on the edges.
  3. Add the garlic and cook over a gentle flame until it is cooked, around one minute, then add the ground coriander and turmeric with a small splash of water and cook for two to three minutes. Add the mustard, cream and 200 ml of water and bring to the boil. Cook for five minutes for the flavours to come together. Add the lemon juice, taste and adjust the seasoning. Pour into a bowl and place the coriander on top of the mustard sauce. Give the sauté pan a wipe.
  4. Add the remaining oil to the pan and heat until quite hot. (Again, if using mustard oil, heat until it comes to smoking point, then cool for 30 seconds.) Place over a high heat. Pat the fish dry with kitchen paper and add it to the pan, skin-side down. Cook for 30 seconds, then reduce the heat. Cook for another minute, or until the skin is crisp. Carefully flip over and add the mustard sauce. The sauce should come at least one-quarter of the way up the side of the fillets; if not, add a splash of water from the kettle. Simmer gently for two or three minutes, or until the fish is cooked through. Taste, adjust the seasoning and lemon juice and serve.
Tags:
quick
easy
simple
fast
Indian
Anjum
Anand
midweek
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