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Bengali Mustard Tlapia
Bengali Mustard Tlapia is a traditional Bangladeshi recipe for a curry of tilapia fillets in an onion and tomato gravy flavoured with grain mustard. The full recipe is presented here and I hope you enjoy this classic Bangladeshi version of: Bengali Mustard Tlapia.
prep time
15 minutes
cook time
35 minutes
Total Time:
50 minutes
Serves:
6
Rating: 
Tags : CurrySpice RecipesBangladesh Recipes
This is an unusual BIR recipe, not found everywhere, though it does seem to be a feature of South Manchester Bangladeshi restaurants. As a fan of tilapia fish, this is a curry I really like and one that truly deserves to be more well know. Unlike most BIR style curries this is a more authentic Bangladeshi dish.
Ingredients:
6 large tilapia fillets
Flour, for dusting
For the Fish Marinade:
1 tsp ground turmeric
1 tsp hot chilli powder
1 tsp salt
7 tbsp vegetable oil
For the Gravy:
125ml (1/2 cup) vegetable oil
2 medium onions, diced
1 ½ tsp salt
3-4 Indian bay leaves
12 garlic cloves, coarsely chopped
10 green chillies, sliced lengthways
4 very large, ripe, plum tomatoes, processed to a purée (or 8 normal-sized plum tomatoes)
1 tbsp (heaped) whole-grain mustard
600ml (2 ½ cups) hot water
For the Spices:
1 tsp ground turmeric
2 tsp hot chilli powder
1 tsp curry powder (Madras is good)
1 ½ tsp ground coriander seeds
1 tsp kasoori methi (dried fenugreek leaves)
Handful of fresh coriander (cilantro), chopped, to garnish
Drizzle of mustard oil, to garnish
Method:
Place the fish fillets in a roasting tin, arranging them as close to a single layer as you can. Scatter over the turmeric, chilli powder, and salt. Pat the fish in the spices to ensure that both sides of every fillet is covered. If the fish are too large to fit in a single layer, arrange four fillets then coat the remaining two fillets in the spices and sit on top. Drizzle over the 3 tbsp vegetable oil and turn the fillets once more to coat. The fillets should be evenly coated in yellow-coloured oil.
Place a non-stick pan over medium-high heat. Add 4 tbsp oil. Dust the fish fillets with flour and fry two or three at a time for about two minutes per side until very lightly browned and just cooked through. Set the first batch of fish aside on a plate and cook the next batch. Continue until all the fish have been fried.
Place a work, curry pan or karahi over high heat. Pour in the 125ml (1/2 cup) oil and when hot add the onions and stir to coat in the oil. Season with 1 ½ tsp salt and add the Indian bay leaves. Stir well to combine and cook, stirring frequently, for 6-7 minutes, until the onions begin to caramelize. Add the chopped garlic and stir-fry for about 2 minutes until soft.
At this point add the chillies and stir to combine. Cook for 2 minutes then scatter over the spices (apart from the methi). Stir well to combine and fry for 2 minutes before pouring in the tomato purée. Use 250ml (1 cup) hot water to rinse out your blender and add this to the curry.
Bring to a simmer over medium heat and cook for 8 minutes, stirring frequently, until the tomatoe are cooked and the gravy has thickened. Now stir in the grain mustard and continue cooking for 2 minutes. Add in the 600ml (2 ½ cups) hot water, bring to a simmer then carefully add in the fried fish. Submerge the fish in the gravy increase the heat to medium-high and simmer briskly for about 8 minutes until the gravy has thickened nicely.
Stir carefully from time to time to prevent the gravy from sticking to the pan. Crumble in the methi leaves and scatter over a generous handful of coriander (cilantro). Shake the pan to incorporate then cook for 5 minutes more, ensuring that the fish don’t stick to the bottom.
Drizzle over the mustard oil. Serve one fish fillet per portion with a timbale of plain rice and a ladleful of gravy. Traditionally this is served on a banana leaf, but you can use a plate. A long oval plate is best, if you have one.
