Bengali Style Poached Trout with Mustard Sauce

Trout, poached in a spicy Bengali style mustard sauce served with steamed rice is one of the easiest fish curries in a hurry. This  cooking method is not that common in Bengali households because fish is normally lightly seared, then added to the sauce/gravy. In this recipe the raw fish pieces smeared with turmeric and salt, are added directly in the simmering mustard sauce resulting in a tender and juicy perfectly sublime fish curry inspired by the classic Bengali steamed fish with mustard paste. This is my go-to trout recipe.

Trout is a great fish for Bengali style cooking. The key is to use very very fresh whole trout with heads and tails on for the best texture, flavor and juiciness. There is only 3 main ingredients needed that I have all year round. Begalis love pungent taste of mustard oil and freshly ground mustard paste in their fish curries. I use half brown and half black mustard seeds. Using some souring agent mellows the mustard paste. Tomato is used here for slightly tangy taste that makes the sauce not too spicy, just enough punch to the dish. Use hot green chilies to your tastes. It doesn't take that much time and the fish is cooked to perfection! Light, healthy yet very delicious and comforting fish curry.

Ingredients~

(US customary units)

2 trouts, approx 2 1/4 lb., cut into desired pieces

4 tbsp mustard paste (half yellow and half black)

2-3 tbsp mustard oil

1 big tomato, cut into wedges

5-6 hot green chilies, slit 2-3

1/2 tsp turmeric

1/2 tsp salt or to taste

2 cups warm water

A few coriander leaves

Method~

Smear the fish pieces with 1/4 tsp each of the turmeric and salt. Set aside. Heat 2 tbsp oil in a heavy bottomed steel pan pan. Add mustard paste and stir well for a minute. Pour hot water and bring to the boil. Sprinkle remaining turmeric and salt. Place the fish pieces in a single layer. Insert green chilies and tomato wedges in between fish pieces. Reduce the heat to low medium. Simmer for 10-12 minutes or until cooked through. Flip the fish pieces and shake the pan in between to avoid sticking to the bottom. Taste and adjust seasonings as needed. Drizzle 1 tbsp mustard oil. Garnish with fresh cilantro leaves and serve with plain steamed rice. Enjoy!

Happy Cooking!