Name: Fish in spicy mustard sauce
Yield: Serves 4
Cuisine: India
Ingredients: Plain Boiled Rice, to serve; 1 clove garlic, crushed, or 5 ml/1 tsp garlic purée; 2.5 ml/½ tsp black mustard seeds; 5 ml/1 tsp ground turmeric; 10 ml/2 tsp ready-made mustard paste; 5 ml/1 tsp cumin seeds; 10 ml/2 tsp white poppy seeds; 1 cm/½ in fresh ginger, grated, or 5 ml/1 tsp ginger purée; 75 ml/5 tbsp sunflower or light olive oil; 200 g/7 oz potatoes, finely diced; 2 fresh green chillies; 675 g/1½ lb firm white fish fillets, skinned; 2.5 ml/½ tsp salt, or to taste; 10 ml/2 tsp coriander seeds; 22.5 ml/1½ tbsp lemon juice; 3-4 dried whole red chillies; 1 large onion, finely chopped; 30 ml/2 tbsp chopped fresh coriander (cilantro), to garnish

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Although it takes a little longer to roast and grind your own spices, the freshness and intensity of flavour is worth the extra effort. Being a coastal state, fish is an integral part of the Odishan diet and is prepared and served in many different ways. In this dish, Machcha Torkari, warm spices including coriander, cumin and poppy seeds are made into a paste, and fresh and dried chillies add both heat and colour.