Mustard-Potato Fish Curry
A fragrant Bengali fish dish simmered in a pungent mustard sauce with tender potatoes, offering a perfect balance of spice and earthy depth. This bengali-inspired indian ready in about 50 minutes pairs (6 oz) fillets catfish fillets, medium, peeled and cubed potato, mustard oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
- 4 (6 oz) fillets catfish fillets
- 1 medium, peeled and cubed potato
- 2 tbsp mustard oil
- 1/2 cup, finely chopped onion
- 1/2 cup, diced tomato
- 1/4 cup mustard paste
- 1 tsp cumin powder
- 1/2 tsp red chili powder
- 1/4 tsp turmeric powder
- 1/4 cup water
- 1/2 tsp, plus to taste salt
- 2 tbsp, chopped fresh cilantro
Instructions
- Step 1: Pat 4 (6 oz) catfish fillets dry and season both sides with 1/4 tsp turmeric powder and 1/2 tsp salt. Set aside.
- Step 2: Heat 2 tbsp mustard oil in a large skillet over medium heat until shimmering. Add 1/2 cup chopped onions and 1/2 cup diced tomatoes, and cook for 5 minutes until onions are translucent and tomatoes break down.
- Step 3: Stir in 1/4 cup mustard paste and cook for 2 minutes until raw smell disappears. Add 1 tsp cumin powder and 1/2 tsp red chili powder, then stir for 30 seconds until fragrant.
- Step 4: Add 1 medium cubed potato and 1/4 cup water, stirring to combine. Cover and simmer for 10 minutes until potatoes are fork-tender.
- Step 5: Place seasoned catfish fillets on top of the potato mixture, cover, and cook for 12-15 minutes until fish is opaque and flakes easily.
- Step 6: Stir in 1/2 tsp salt if needed, then garnish with 2 tbsp fresh cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mustard-Potato Fish Curry take to make?
Total time is about 50 minutes (20 min prep + 30 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-Potato Fish 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 mustard oil from drying out.
Can I substitute ingredients in Mustard-Potato Fish 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-Potato Fish 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-Potato Fish Curry?
Bengali 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.
What others are saying
- ★★★★☆
Very good for a 30-minute recipe. Would bump up the spice level though.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
- ★☆☆☆☆
Didn't come together the way I expected. Flavors were flat.
