Slow-Simmered Mustard Fish Curry with Potatoes

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A traditional Bengali fish curry simmered gently with mustard seeds and tender potatoes, offering a pungent and earthy flavor profile. This Indian-inspired seafood recipe, ready in about 45 minutes, pairs potatoes, mustard seeds, mustard oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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

• 500 g fresh fish fillets (preferably Rohu or Catla)
• 2 medium (about 300 g), peeled and cubed potatoes
• 2 tbsp mustard seeds
• 4 tbsp mustard oil
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 3, slit green chilies
• 1.5 tsp salt
• 2 cups water
• 2 tbsp, chopped fresh coriander leaves

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Instructions

1. Step 1: Rinse 500 g fresh fish fillets under cold water and pat dry. Cut into medium pieces about 2-inch each.
2. Step 2: In a mortar and pestle or blender, grind 2 tbsp mustard seeds with 1/2 cup water to a smooth paste and set aside.
3. Step 3: Heat 4 tbsp mustard oil in a heavy-bottomed pan over medium heat until it starts to smoke lightly, then reduce to medium-low.
4. Step 4: Add 1 tsp turmeric powder and 1 tsp red chili powder to the oil, stirring quickly for 15 seconds until fragrant.
5. Step 5: Add 2 medium peeled and cubed potatoes and 3 slit green chilies to the pan, tossing for 2 minutes to coat in spices.
6. Step 6: Pour in 2 cups water and add 1.5 tsp salt. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 10 minutes until potatoes are just tender.
7. Step 7: Carefully add the fish pieces to the simmering curry, spooning some sauce over them. Cover and cook on low for 8-10 minutes until fish is cooked through and sauce thickens slightly.
8. Step 8: Stir in the prepared mustard seed paste gently and simmer for 2 more minutes to meld flavors without breaking the fish.
9. Step 9: Remove from heat, garnish with 2 tbsp chopped fresh coriander leaves, and serve hot with steamed rice.