Bengali Steamed Fish With Mustard Masala is a traditional bengali cuisine from an eastern state of India. Steamed fish cooked in mustard sauce is a rustic dish with good amount of spices. Bengali Steamed Fish With Mustard Masala is a must try dish if you ever happen to visit India or try it at home. Serve it with plain boiled rice.
Black mustard seeds
2 1⁄2 Ounce, peeled, halved and thinly sliced (75 Gram)
1 1⁄2 Ounce, peeled, thinly sliced (40 Gram)
Kashmiri chilli powder
16 Ounce (Hake, Cod, Barramundi Or Blue-Eye Trevalla, 4 X 175G)
2 Ounce, peeled and thinly sliced (50 G)
1 , thinly sliced (Green Ones)
1. Place the mustard seeds into a spice grinder and grind to a fine powder.
2. Heat the mustard oil in a small frying pan, then add the onions, garlic, turmeric powder, chilli powder, mustard seed powder and salt. Gently fry for 3-4 minutes, or until the onions and garlic are softened and slightly browned.
3. Transfer the mixture into a food processor and blend to a smooth paste. Spread half of the paste over one side of each fish steak.
4. Tear off four 12in/30cm squares of aluminium foil and place each fish steak, paste side down, into the centre of each piece. Spread the remaining spice paste over each fish steak.
5. Scatter the sliced red onion over the fish and sprinkle over the green chilli. Fold up the foil and crimp the edges to seal and make four parcels. Place the parcels into a steamer, cover and steam for 20 minutes, or until the fish is cooked through (the fish should be opaque and flake easily when gently pushed at the thickest part).
6. Unwrap each parcel and lift the fish onto warmed serving plates. Spoon over the juices from the parcels and serve.
If you are visiting India, make sure to taste the fish dishes of the country. Someone has rightly said that this country is a land of fish and rice. Here in this video also, the chef tells how to make delicious steamed fish which goes along well with salad and rice.