Poached Fish in a Mustard-Chile Sauce from 660 Curries by Raghavan Iyer
A simple spicing combination, this is meant to cater to every Bengali’s penchant for the combination of fish and mustard. The more pungent the mustard and the f
Ingredients
- ½ teaspoon ground turmeric
- 1 tablespoon black or yellow mustard seeds
- 1 pound skinless firm-fleshed fish fillets, such as cod, halibut, swordfish, sea bass, or pollock
- 4 fresh green Thai, cayenne, or serrano chiles, stems removed
- 3 tablespoons mustard oil (see Tip)
- 1 teaspoon coarse kosher or sea salt
- 1 teaspoon white granulated sugar
- 2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing
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