Ganges River Sprats Curry with Mustard Leaf and Green Chilies

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A traditional Bengali fish curry featuring fresh Ganges river sprats gently cooked in a mustard leaf and green chili infused mustard oil gravy. This Indian-inspired seafood recipe, ready in about 25 minutes, pairs mustard oil, mustard leaves, chopped, green chilies, slit for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 400 g Ganges river sprats (small fish), cleaned
• 3 tbsp mustard oil
• 100 g mustard leaves, chopped
• 2 green chilies, slit
• 1 tsp turmeric powder
• 1 tsp ginger paste
• 1 tsp salt
• 200 ml water

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Instructions

1. Step 1: Heat 3 tbsp mustard oil in a wide pan over medium heat until hot but not smoking; add 1 tsp turmeric powder and 1 tsp ginger paste, sautéing for 30 seconds until fragrant.
2. Step 2: Add 2 slit green chilies and 100 g chopped mustard leaves, cooking for 3 minutes until the leaves wilt.
3. Step 3: Gently add 400 g cleaned Ganges river sprats, sprinkling 1 tsp salt evenly over the fish.
4. Step 4: Pour in 200 ml water and cover; simmer over low heat for 10 minutes until the fish cooks through and the sauce thickens.
5. Step 5: Remove the lid and cook uncovered for 2 more minutes to reduce the gravy slightly.
6. Step 6: Serve immediately with steaming hot white rice.