Slow-Simmered Mustard Fish Curry with Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A traditional Bengali fish curry simmered gently with mustard seeds and tender potatoes, offering a pungent and earthy flavor profile. This indian-inspired seafood 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.

★ 4.3 (15 ratings) Prep: 15 min Cook: 30 min Serves 4 Indian cuisine 280 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Slow-Simmered Mustard Fish Curry with Potatoes take to make?

Total time is about 45 minutes (15 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 Slow-Simmered Mustard Fish Curry with Potatoes?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Slow-Simmered Mustard Fish Curry with Potatoes?

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 Slow-Simmered Mustard Fish Curry with Potatoes 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 Slow-Simmered Mustard Fish Curry with Potatoes?

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.

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