Recipes of popular Bengali dishes fresh from the kitchen

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Main Ingredients:
4 pieces pabda fish (cleaned); 1 tsp black/brown mustard seeds; 1 tsp white mustard seeds; 1 tsp yogurt; 4 green chilies; 1 tsp mustard oil (optional).


  • 1 tsp turmeric powder (½ tsp for marination and ½ tsp for cooking)
  • ½ tsp chilli powder
  • ¼ tsp nigella seeds (kalonji/kalojeera)
  • Salt to taste.

  1. Marinate the fish with ½ tsp turmeric powder and ½ tsp salt. Leave it for at least 10 minutes.
  2. In the meantime, take the both mustard seeds (white and black/brown) and make a paste along with two green chilies. Set aside.
  3. Take the yogurt in a bowl and beat it until lump free. Combine it with the mustard paste.
  4. Add turmeric powder (½ tsp), chili powder and salt to it. Mix well with a spoon. Set aside.
  5. Heat oil in a pan. Fry the fish (maximum 2 fish in one batch) for 2 minutes. Keep aside.
  6. Temper the same oil with nigella seeds (kalonji/kalojeera).
  7. When it starts to splutter, add the mustard paste mixture.
  8. Add the green chilies and let it come to a boil. [cook in medium flame]
  9. Add the fish and boil it for 2 minutes in medium flame.
  10. Adjust the salt and spread 1 tsp mustard oil over it.
  11. Turn off the heat and serve hot with plain rice.


  1. It will be best if cooking in mustard oil.
  2. To avoid the bitter taste of mustard paste, soak the mustard seeds in warm water before making the paste for half an hour along with 1 tsp of salt. Drain out the water and grind it.
  3. If you are in hurry, use the mustard powder and avoid steps 2. Soak 2 tsp mustard powder in warm water and make a thick paste with yogurt.
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