Indian Mustard Fish


"A traditional Bengali (East Indian) dish. It is easy to make and usually prepared using hilsa fish. However salmon or cod can be used instead."

Ingredients 30 m {{adjustedServings}} servings 435 cals

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 435 kcal
  • 22%
  • Fat:
  • 25 g
  • 38%
  • Carbs:
  • 12.8g
  • 4%
  • Protein:
  • 36.8 g
  • 74%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 153 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

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  1. Place the mustard seed and chile peppers in a bowl, and mash together to create a fine paste.
  2. Heat the oil in a skillet over medium heat, and cook the onions until golden. Mix in mustard and chile paste, chili powder, turmeric, and salt. Stir in water. Place salmon in the skillet. Reduce heat to low, and cook until most of the liquid has evaporated and fish is easily flaked with a fork.
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Reviews 4

  1. 7 Ratings


just to add that mustard being crushed in the bowl like that will be bitter always.originally people in bengal use a special grinder of a stone make to grind mustard to make mustard fish(bhappa ilish). add cumin powder also pls.just try grinding 3 tbs mustard with some 2 tbs peanuts and1/2 tbs(adjust salt later in the gravy) salt in a mixer,(can increase the content to help rotate the grinder,refigerate the leftover and use for a gravy paste to another one)it will not match the original taste but it will be not bitter,and who are allergic to peanuts they can use cashews instead.another method my mother-in-law do is ,she make dry mustard powder in bulk in a grinder about 7-8 tbs of mustard.(or enough to make rotate the grinder) and when the fish is done(steamed fish) add mustard powder+green chily paste+cumin powder+turmeric powder+bit of salt+red pepper powder+oil+water to make a smooth paste add at the end and cook for 5 mints .


Being experienced in indian cooking, I was intrigued by the ingredients and simpliciy of this recipe. It was bland and very bitter from crushing up the mustard seeds. I never heard of crushing up mustard seeds for anything in cooking, only in making prepared mustards. We ate it so I gave it a 2. But then again, we were really hungry. I washed off the fish pieces the next day and gave it to my dogs, they liked it.


As a rule I do not like fish, but I thought this recipe was very good. The textures and the flavors complimented the fish nicely and I have recomended it to my mother to try.