Mustard-Crusted Fish with Potatoes

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A tangy Bengali-inspired dish featuring fish coated in mustard paste, slow-simmered with potatoes and tomatoes until tender. This Indian recipe, ready in about 55 minutes, pairs Fish fillets, Mustard powder, Ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

Ingredients

• 1.5 pounds Fish fillets
• 2 tablespoons Mustard powder
• 1 tablespoon, minced Ginger
• 1 tablespoon, minced Garlic
• 1 medium, finely chopped Onion
• 2 medium, diced Tomato
• 2 medium, diced Potato
• 3 tablespoons Oil
• 1/2 teaspoon Turmeric powder
• 1 teaspoon Cumin seeds
• 1 teaspoon Coriander powder
• 1 teaspoon Salt
• 1 cup Water
• 2 tablespoons, chopped Fresh cilantro

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Instructions

1. Step 1: Pat 1.5 pounds fish fillets dry with paper towels and season with 1 teaspoon salt, 1/2 teaspoon turmeric powder, and 1/4 teaspoon black pepper. Set aside to marinate for 10 minutes.
2. Step 2: In a small bowl, mix 2 tablespoons mustard powder, 1 tablespoon minced ginger, 1 tablespoon minced garlic, and 1 tablespoon water to form a smooth paste.
3. Step 3: Coat each fish fillet evenly with the mustard paste, then set aside.
4. Step 4: Heat 3 tablespoons oil in a large skillet over medium-high heat. Add 1 medium finely chopped onion and 2 medium diced tomatoes, and cook for 5 minutes until the onion softens and tomatoes break down.
5. Step 5: Add 2 medium diced potatoes, 1/2 teaspoon turmeric powder, 1 teaspoon cumin seeds, 1 teaspoon coriander powder, and 1 teaspoon salt. Stir to combine, then add 1 cup water. Bring to a simmer, cover, and cook for 15 minutes until potatoes are tender.
6. Step 6: Add the mustard-coated fish fillets to the pot, nestling them into the sauce. Cover and simmer for 10 minutes until fish flakes easily.
7. Step 7: Stir in 2 tablespoons chopped fresh cilantro and serve hot.