Bengali Inspired · intermediate
Bengali Mustard Coconut Braised Seabass
A classic Bengali style fish dish featuring thick seabass fillets gently simmered in a velvety mustard paste and coconut milk sauce tempered with nigella seeds.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Rub fish fillets evenly with half of the turmeric powder and half of the salt.
- 02
Heat 1 tablespoon of mustard oil in a wide skillet over medium-high heat until hot.
- 03
Pan-sear fish fillets for 2 minutes per side until lightly golden, then transfer to a clean plate.
- 04
Reduce heat to medium, add remaining mustard oil and nigella seeds, and sizzle for 20 seconds.
- 05
Whisk ground mustard paste, remaining turmeric, coconut milk, and 60 ml water together in a small bowl, then pour into the skillet.
- 06
Bring the sauce to a gentle simmer for 3 minutes until fragrant and slightly thickened.
- 07
Return seared fish fillets to the skillet along with slit green chilies and remaining salt.
- 08
Cover skillet and cook on low heat for 5 minutes until fish flakes easily with a fork, then serve warm.
A LITTLE KITCHEN KNOW-HOW
Shorshe Bata Tempering
Blending mustard seeds into a paste and gently emulsifying with warm oil and coconut milk to create a pungent yet creamy braising sauce.
Notes from the kitchen
- Allow mustard oil to heat until barely smoking to tame its sharpness while retaining traditional flavor.
- Blend mustard seeds with a pinch of salt to prevent bitterness when making the paste.
- Original home-cooking adaptation inspired by Bengali Inspired; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
