Today I am sharing with you my brother’s chosen recipe, which I am cooking this holiday-Fish in Mustard Sauce.But before sharing with you my dish let me share some interesting information about this age old spice –Mustard. It is one of the worlds preferred for flavor and health.
The word mustard comes from a Latin word “mustum” which mean necessity. Do you know this Mustard is used up more than 700 million pounds every year about the world? Though Dijon mustard (named after a beautiful French city Dijon) the best popular mustard style but Canada is the world’s largest trader of the crop. Mustard seed is an influential anti-microbial agent.
Bengalis appear quite fond of mustard, not only is mustard oil their favorite cooking oil, but mustard seeds and paste seem in quite a few of their recipes. I found more than a few different dishes for fish with mustard sauce and like this one because it was comparatively simple and yet potentially delicious. I did modify it some bit in light of the other dishes and the ingredients I had at house.
Evidently, you can't get Bengali fish in the US; I used white fish instead, though I think you can use any fish you choice. The original recipe tested for ½ tea spoon of "Black seed" or onion seeds, and as those were not readily obtainable I avoided them. You can add them if you discovery them. The recipe asks for 4 green peppers, I used Thai peppers but you could also use Serrano’s or any other green peppers you choice. I was able to discovery mustard oil in the nearby South Pacific bazar, but you should be able to discovery it in any Indian or Bengali bazar.
This recipe was very tasty, and it kept getting best with every taste. It was a little, and pleasantly, spicy. You can't taste the mustard as such, so even people who don't like mustard are probable to like this recipe. I would absolutely make it again, next time for company.
1. 2 pieces white fish fillets
2. 3 table spoons oil
3. 1/2 tea spoon salt
4. 1/2 tea spoon turmeric powder
5. 2 spring onions Chopped finely, for mustard sauce
6. 1 table spoon butter
7. 1 table spoon corn flour
8. 3 table spoons mustard
9. 1 cup milk
10. Salt as per taste.
How to make Fish in Mustard Sauce
Clean the fillets and make into serving pieces. Marinate the fillets with salt and turmeric powder for 30 minutes. Heat oil in a pan and put the fishpieces and allow it to cook by stirring occasionally. Cook till fish flakes easily. Remove and drain the fish fillets. Arrange in the casserole. Heat butter in a pan and add cornflower and stir continuously till it becomes smooth. Add milk and stir. Cook till it becomes thick. Add salt and mustard and cook for 3 to 4 minutes. Pour the mustard sauce over the fillets. Garnish with chopped spring onions.
Note: that this recipe will serve 4 as share of a larger meal, if you want to distribute it as the main recipe you may want to dual the quantities.
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