Bengali Mustard Fish

Bengali Mustard Fish

Together with the Urban Rajah and Kingfisher Beer, we've been exploring India's lesser known dishes for National Curry Week. Intrigued by how geography, history and ethnicity has shaped regional food, we found our way to the Bay of Bengal and combed its' shores for the taste of Bengali Mustard Fish curry.

The state of Bengal overflows with yellow mustard fields - giving the land a yellow sepia, earning it the moniker - Sonar Bangal - Golden Bengal. Even the Brahmins of Bengal (Brahmins are traditionally vegetarian) eat fish, calling it Jal Toria or fruit of the ocean. Bengal's many rulers over the years - the Mughals, the British, the Chinese, have brought variation to the cuisine.

However, Bengali cuisine is known for its substantial use of mustard seeds, warming and piquant. Mustard oil is also widely used in Bengali cooking lending a very distinct taste, this dish is full of flavor and the earthy mustard profile works a treat when combined with fish.