Fish in Mustard Sauce

Manisha Mishra
by Manisha Mishra
3 Pieces
50 min

It's a traditional & authentic Odia recipe where fish is cooked in tangy mustand gravy. This dish requires minimal ingredients and the entire cooking process take less time too. All these traditional recipes reminds me of childhood. My Grandmother loves to cook fish & meat in clay pot in an authentic way. I remember she use very less dry spices & masala but no one can beat the taste.

Its simple yet delicious, whenever you doesn't feel like cooking elaborate dishes but still like to have a scrumptious meal for your lunch, then this is it. Serve it with Steam Rice, salad & your perfect meal is done.

The main ingredient of this recipe is the mustard sauce which is handmade. The exact measurements of mustard seeds, Jeera, Garlic & dry red chilli is the key to make a perfect mustard sauce or else it will make the sauce taste bitter.

The Secret ingredient is Dry Mango which gives an authentic traditional touch to Odia cuisine. The sour & tangy flavour of dry mango makes the fish taste distinct & flavourful.

Recipe details
  • 3  Pieces
  • Prep time: 30 Minutes Cook time: 20 Minutes Total time: 50 min
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For The Mustard Sauce
  • Mustard seed 2 tsp
  • Jeera seed 1/2 tsp
  • Garlic Cloves 4 to 5
  • Dry red chili 1 to 2
For the Gravy
  • Rohu Fish 3 pieces
  • Onion 1
  • Mustard Sauce 2 tbsp
  • Turmeric Powder 1 tsp
  • Mustard Oil 2 tbsp
  • Panch Phoran 1 tsp
  • Red chili powder 1/2 tsp
  • Green chilies 2
  • Dry Mango slices 1 to 2
  • Salt as per taste
For the Marination
Wash fish then add turmeric powder & salt to it.
Rub turmeric powder and salt properly on the fish & allow it to marinate for 15 mins.
Soak the Dry mango slices in warm water for 15 mins.
For The Mustard Sauce
Take a bowl, add Mustard seed 2 tsp, Jeera 1/2 tsp, Garlic 4 to 5 cloves & Dry red chili 1 to 2 pieces.
Now add 1/4 cup of water to it & allow it to soak for 30 mins.
After 30 smins, strain it add it to the blender add 1/4 Cup of water.
Blend it to a fine & smooth sauce.
Homemade Mustard Sauce is ready.
Curry Recipe
Now heat a pan add mustard oil & allow it to hot.
Then shallow fry the fish pieces both side untill it's golden brown in colour.
Once the fish is done, take it out in a plate & keep it aside for further use.
In the same oil add Panch Phoran & allow it to sputter.
Then add onion & slit green chilies, saute it untill onions are slightly pink in colour.
Add mustard sauce, turmeric powder, red chili powder and salt then saute it for 2-3 mins.
Add 1/2 cup of water & then cover the pan with a lid and cook for 5 mins.
After 5 mins add fish pieces and mix it well.
Now add the soaked water with the dry mango slices & cook untill gravy thickens.
If you want more gravy then add water accordingly.
Serve it piping hot with steam rice.
  • Dry Mango gives an authentic traditional touch to Odia cuisine.
  • Don't stir the gravy frequently or else the gravy will taste bitter because of mustard Sauce.
  • Its an authentic recipe so have not added any other dry spices.
  • Don't overcook, the sour & tangy flavour of dry mango makes the fish taste distinct & flavourful.
Manisha Mishra
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