Ganges River Sprats Curry with Mustard Leaf and Green Chilies
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 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
Instructions
- 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.
- Step 2: Add 2 slit green chilies and 100 g chopped mustard leaves, cooking for 3 minutes until the leaves wilt.
- Step 3: Gently add 400 g cleaned Ganges river sprats, sprinkling 1 tsp salt evenly over the fish.
- 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.
- Step 5: Remove the lid and cook uncovered for 2 more minutes to reduce the gravy slightly.
- Step 6: Serve immediately with steaming hot white rice.
Frequently asked questions
How long does Ganges River Sprats Curry with Mustard Leaf and Green Chilies take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Ganges River Sprats Curry with Mustard Leaf and Green Chilies?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mustard oil from drying out.
Can I substitute ingredients in Ganges River Sprats Curry with Mustard Leaf and Green Chilies?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ganges River Sprats Curry with Mustard Leaf and Green Chilies for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Ganges River Sprats Curry with Mustard Leaf and Green Chilies?
Indian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Brought my mom's childhood recipe to life! The sprats absorbed the mustard leaf spice beautifully. Family said it tasted like my grandmother's kitchen.
- ★★★★★
My husband loved the authenticity—especially the green chilies balancing the richness. Made it for a small gathering and everyone asked for the recipe.
- ★★★★★
This curry transformed my weeknight dinner! The sprats were tender and the mustard leaves gave such a vibrant, earthy kick. Served with rice and it was pure magic.
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