Indian Style Cod Curry (With Mustard Sauce)
Flavorful and aromatic, this Indian-style cod curry features tender fish simmered in a rich mustard yogurt sauce, spiced with nigella seeds, turmeric, and green chillies. Perfect with basmati rice for a comforting, authentic indian meal.
Ingredients
- 1 lb (450g) white pacific cod or any white fish
- 1 teaspoon mustard oil or any neutral cooking oil
- ¼ teaspoon turmeric powder
- ½ teaspoon salt
For The Curry
- 2 tablespoon mustard oil or any neutral cooking oil
- ¼ teaspoon nigella seeds
- 1 teaspoon ginger paste
- 2 green chillies or any hot chili peppers like serrano or thai bird chillies
- 1.5 tablespoon corase ground mustard I use grey pupon brand,adjust quantity depending on brand you are using as well as desired pungency
- ¼ teaspoon turmeric powder
- ½ red chili powder (medium hot), adjust to taste
- 2 tablespoon plain yogurt whisked, at room temperature
- ¾ to 1 cup hot water depending on the sauce consistency you desire
- ½ teaspoon salt or to taste
Instructions
- Gently pat the cod fillets dry with a paper towel and arrange them on a plate. Sprinkle evenly with turmeric powder, salt, and about a teaspoon of mustard oil. Let the fish marinate for 10–15 minutes so the flavors can begin to infuse.
- Heat mustard oil in a wide, shallow skillet (a non-stick pan is a good choice if you're unsure about using stainless steel). Once the oil just starts to smoke, carefully place the marinated cod pieces into the pan in a single layer. Sear on medium heat for 1–2 minutes on each side, just until lightly golden. Remove the fish and set aside on a plate.
- In the same pan (do not clean it—those flavorful bits stuck to the bottom will enhance the dish), add another tablespoon of mustard oil and heat over low-medium heat. Once warm, add nigella seeds and freshly grated ginger & green chillies. Stir quickly for 8–10 seconds to release their aroma, being cautious not to let the ginger or spices brown.
- Next, add the mustard paste, red chilli powder, turmeric, and salt to taste. Splash in 1–2 tablespoons of water and cook gently over low heat, stirring for a minute to let the mustard and spices blend together.
- Now, reduce the heat to very low and add the whisked yogurt, whisking immediately to prevent it from curdling. Let the yogurt-mustard mixture cook for 1–2 minutes, just until small bubbles of oil begin to separate from the masala.
- Pour in hot water to create a light curry base and bring it to a gentle simmer. Taste and adjust the salt if needed at this stage. Carefully return the cod pieces to the pan in a single layer. Instead of flipping the fish, spoon the sauce over each piece to coat it thoroughly. Cover the pan and cook over low heat for 2–4 minutes, or until the fish is tender and cooked through.
- Finish the dish with a sprinkle of freshly chopped cilantro and serve warm with fragrant basmati rice.
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