Mustard-Crusted Fish with Coconut Curry

By · Reviewed by AislePrompt Editorial · ·

Tender fish fillets coated in a fragrant mustard paste and simmered in a creamy coconut curry, a classic Bengali dish with a modern twist. This indian ready in about 45 minutes pairs Rohu fish, Mustard seeds, Water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, 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.

Prep: 20 min Cook: 25 min Serves 4 Indian cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, combine mustard seeds, water, and yogurt to form a smooth paste; set aside.
  2. Step 2: Heat vegetable oil in a large skillet over medium heat. Add finely chopped onion and sauté until golden, about 5 minutes.
  3. Step 3: Add minced garlic, grated ginger, and finely chopped green chili, and cook for 1 minute until fragrant.
  4. Step 4: Stir in turmeric, cumin, and coriander, and cook for 30 seconds.
  5. Step 5: Add fish pieces to the skillet, then pour the mustard paste over the fish, ensuring each piece is coated.
  6. Step 6: Pour in coconut milk and add salt, then bring to a gentle simmer.
  7. Step 7: Cover and cook for 15-20 minutes, or until fish is cooked through and sauce has thickened slightly.
  8. Step 8: Garnish with fresh cilantro before serving.

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Frequently asked questions

How long does Mustard-Crusted Fish with Coconut Curry take to make?

Total time is about 45 minutes (20 min prep + 25 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 Mustard-Crusted Fish with Coconut Curry?

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 rohu fish from drying out.

Can I substitute ingredients in Mustard-Crusted Fish with Coconut Curry?

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 Mustard-Crusted Fish with Coconut Curry for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Mustard-Crusted Fish with Coconut Curry?

Indian indian 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.

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