My Grandmother's Famous Steamed Mustard Fish

By Sadhika on

There's something magical about the monsoon season: the rhythmic drumming of rain on the roof, the scent of wet earth, and the comforting warmth of home-cooked meals. This recipe, passed down from my grandmother, is a cherished heirloom that never fails to evoke nostalgia. With its rich flavours and the little tricks she taught me, it’s like having a warm, loving hug on a rainy day.

The only challenge with this recipe is that it requires a fair amount of equipment to get it just right. If you have a steamer, great! If not, you can do what I did: use a steel lunchbox with a tight-fitting lid, placed on a steel stand inside a large pot. This setup works just like a steamer. Just make sure that your lunchbox is made entirely of steel and doesn't have any rubber or plastic fixtures inside.

Ingredients:

For marinade:

  • 1 tbsp black mustard seeds (kala sarson)
  • 1 tbsp yellow mustard seeds (peeli sarson)
  • 2 tbsp Greek Yoghurt or sour curd (dahi)
  • 2 tsp poppy seeds (khuskhus)
  • 1/2 tsp turmeric powder (haldi)
  • 3 small or 2 big green chillies (hari mirch)
  • salt to taste 
For curry:
  • 500 gms Rohu fish (You can use Hilsa, Pomfret or any catfish too)
  • 2 tbsp raw mustard oil (sarson tel)
  • 2 small green chillies (hari mirch)

Instructions:

Prepare the fish:

  1. Wash and clean the fish thoroughly and set aside to dry.



Make the marinade:

  1. Grind the mustard and poppy seeds with the green chillies. Add salt and 3 to 4 tbsp of water, and grind again to get a smoother paste.
  2. In a steel lunchbox, add this paste, turmeric powder, and curd. I typically use homemade curd, but I didn't have any on hand this time, so I had to resort to store-bought.
  3. Whisk to combine until smooth, ensuring no lumps remain. Adjust salt if needed.
  4. Add the fish pieces and coat them evenly with the marinade.
  5. Add the remaining green chillies and drizzle with mustard oil. Let it sit for 15 minutes.
Cook the fish:
  1. Arrange the steel stand (see image) inside a large pot or pressure cooker. Secure the lid of the lunchbox and place it on the stand. Fill the pot with water, ensuring the water level is below the lunchbox lid to avoid seepage.
  2. Cover the pot with a lid and bring the water to a boil. Cook on medium heat for about 15 minutes. Avoid overcooking to prevent the fish from disintegrating.
  3. Turn off the heat and let the fish sit in the gravy for another 5-10 minutes to stay warm.
  4. Garnish with freshly chopped coriander, and serve hot with plain white rice.



Variations: 

  • You can substitute coconut milk or grated coconut for the curd, or omit it altogether. Curd helps mellow the strong mustard flavour.
  • Sometimes, I add cubed potatoes to the curry, but I skipped them this time as I was out of potatoes. Not everyone likes potatoes with fish.

Alternate cooking method: 

If you don't have a steamer or a steel lunch box on hand, or if you want to make a richer version of the same recipe, there is another way. I usually do not opt for this method because it involves frying the fish, which is not a healthy option if you eat fish every other day like I do. 

  1. Marinate the fish with salt and turmeric.
  2. Fry the fish in mustard oil and set aside.
  3. Cook the mustard paste in the same oil for a few minutes, then add nigella seeds, chillies and the fried fish.
  4. Add half a cup of water and cook for 15 minutes on medium heat.
  5. Garnish with coriander and serve.

            Note: I usually tend to leave out the curd if I am making the fish this way.

            Whenever I make this fish curry, I'm reminded of how recipes, like stories, connect us to our past and shape our present. May it continue to bring warmth and joy to your table, just as it has to mine, celebrating the timeless bond between food, family, and the seasons.

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