Cod in mustard sauce recipe | How to make Cod curry in Mustard sauce

  • Yield : 7-8 pieces
  • Servings : 3-4
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 25m

The British cod with a Bengali twist!


  • Cod loin - 1/2 kg
  • Onion - 1
  • Tomatoes - 1
  • Ginger garlic paste - 1 tsp
  • Oil - 2 tbsp
  • Salt - to taste
  • Mustard paste - 2 tsp
  • Coriander - 2 tsp chopped
  • Green chillies - 2
  • Turmeric powder - 1 tsp
  • Chilli powder - 1 tsp
  • Sugar - 1/ tsp
  • Garam masala - 1/2 tsp


Step 1

Chop the onions and tomatoes. Slit the green chillies.

Step 2

Grate the ginger and garlic or just go ahead and use the paste/ frozen cubes. If you ask me , fresh is best. Followed by frozen. As for the ready made vinegary versions of the so called ginger garlic pastes, the less I say the better. Go ahead , use them if you must.

Step 3

Dice the cod into 2 inch cubes and lightly fry in a shallow pan. Keep aside.

Step 4

In a wok / kadhai, heat up some oil. Add the onion . Fry till soft.

Step 5

Add the ginger garlic pastes. Fry for 1 minute.

Step 6

Add the turmeric and chilli powder.

Step 7

Add tomatoes. Add salt and half a tsp of sugar. Cover and cook. The salt and sugar will help the tomatoes cooked faster and get mushed up.

Step 8

Add the mustard paste. Fry for 1 minute. A handy help here would be if you could grind up the mustard ahead . You could use yellow or the large black variety . Grind with a green chilli and then freeze them. These come in very handy , especially if you have a mustard loving Bengali gang to feed!

Step 9

Put the fried fish in a shallow glass plate. Pour the sauce from the kadhai onto the fish and add the chillies. Microwave for 1-2 minutes.

Step 10

Serve hot with rice !

It is delicious. Even the river fish loving, most discerning Bengali will not disagree with me on this.

I guarantee!

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