Nepalese Mustard Fish Curry
Ling fillets in a tangy mustard and turmeric sauce cooked in mustard oil.
Everything you'll need
- 700 g Ling fillets, cut into large pieces$14.99
- 3 tbsp Mustard oil
- 2 tbsp Yellow mustard seeds, ground
- 1 tbsp Garlic and ginger paste
- 1 tsp Ground turmeric
- 2 Green chilli, slit
- 1 handful Fresh coriander, chopped
- to taste Salt
The method
- 1
Heat the mustard oil in a pan until it just smokes, then take it off the heat for a moment to settle.
- 2
Return to medium heat, add the garlic and ginger paste and turmeric, and cook for a minute.
- 3
Stir the ground mustard with a splash of water to a paste, add it to the pan with the green chilli, and cook gently for two minutes.
- 4
Pour in a cup of water, season with salt, and bring to a gentle simmer.
- 5
Add the ling pieces, spoon the sauce over, and simmer for eight to ten minutes until the fish is just cooked.
- 6
Scatter with coriander and serve with rice.
About this dish
Mustard is the backbone of this Nepalese curry: mustard oil for cooking and ground mustard seed for the sauce, which gives a sharp, warming heat very different from chilli. Ling is a firm white fish that takes the strong flavours well and stays in clean pieces. Heat the mustard oil to smoking first and let it cool a little to tame its raw bite before building the curry.
