You’ve probably noticed the dearth of desserts around The Spiced Life lately. That is partially because we’ve made some tried and true favorites lately, but it is also because I have 2 different recipes that I am determined to not share until I get them right! One is an unusual granola bar, and the other, pictured below in its first incarnation, is a Dulce de Leche Marshmallow–and if that does not keeping you coming back I don’t know what will!
In the meantime, this fabulously simple, quick and delicious fish dish ought to keep you satisfied. It was a big hit with everyone–even as a leftovers-for-lunch with my mother in law (it always makes me nervous serving fish leftover–and she was not here for the dinner). According to Maya Kaimal MacMillan, whose Curried Favors: Family Recipes from South India
provided the blueprint for this recipe,West Bengal in India is famous for its fish curries made with mustard seeds and mustard oil. Mustard oil is controversial here in the States (used by Indians everywhere, it is actually not approved for culinary use by the FDA), and I have not yet gathered the nerve to serve it to my kids. MacMillan suggests using crushed mustard seeds as a substitute–and because I adore mustard seeds in Indian cooking, I added the whole seeds as well. The mahi mahi is a great choice for baking this way, as it does not break down at all and retains a firm texture. This is a definite repeater.
- 2 lbs mahi mahi fillets (can substitute any other firm, white fleshed fish)
- ¼ t paprika or cayenne
- ¼ t turmeric
- 1 t salt
- 1 T fresh lime juice (lemon is ok too)
- 3½ T vegetable oil, divided
- 2 medium onions, finely diced
- 1 heaping T minced garlic
- 1 t mustard seeds
- ½ T coarsely crushed mustard seeds
- 1 heaping cup chopped fresh tomatoes
- 1 t ground coriander
- 1 t ground cumin
- ¼ t turmeric
- ¼ t paprika or cayenne
- ½ t ground cinnamon
- ¼ t ground cloves
- ¼ t ground cardamom
- 3 T chopped cilantro
- salt to taste
- ½ plain greek yogurt, low fat or whole fat
- Preheat the oven to 350 F. Lightly grease a 9X13 casserole dish.
- Cut fish into 2-inch wide strips. Pat dry and then place in a Ziploc bag. Whisk together the ¼ teaspoon cayenne/paprika, ¼ teaspoon turmeric, the lime juice and 1 tablespoon of the oil. Pour into the Ziploc bag and rub all over the fish sticks.
- Heat a large nonstick skillet over medium high heat with ½ tablespoon of oil in it. When it is shimmering, add the fish sticks and lightly brown on each side, about 2minutes each side. Do it in 2 batches if necessary. Remove the fish and set it aside. Wipe the pan out.
- Reheat the pan over medium high heat with 2 tablespoons of oil in it. Add the mustard seeds (whole). Fry until they pop--you may want to shield the pan with a piece of foil or lid. When they are done popping, add the onion with a pinch of salt and fry until lightly caramelized. Add the garlic and the crushed mustard seeds and fry for another minute. Add the tomatoes with the rest of the spices and a pinch of salt and fry until the tomatoes become very soft and break up (10-15 minutes). Stir occasionally. Add the cilantro with a another pinch of salt and continue cooking until the mixture becomes a wet paste.
- Remove the pan from the heat and stir the yogurt in. Arrange the fish in a single layer in the prepared casserole dish and pour the sauce over it. Cover tightly with foil and bake until the fish flake opaque, about 20 minutes. Although we served this with rice, I think it could easily be served on its own with other sides as well.
My mouth is watering right now. Loving all the flavors in this dish and I had had it for dinner tonight.
I love this dish. I have some mahi mahi in my freezer and now I know what to do with it!
Fish in mustard gravy is an all time favorite . Mustard oil is slightly irritating to the nerves around nose while eating for the beginners but we just love it.
That does look like a very satisfying dinner. It's good to know it passes the mother-in-law test, too (especially as leftovers!!)
I love the color on this, I can taste it through my screen…well I wish I could!
I love the bold flavors in your dish. And Mahi mahi is such an excellent fish. I would love to try this recipe. Strange that mustard oil is not approved by the FDA, while they endorse many other more questionable items.
I have been thinking about a fish curry, something I hadn't done before. This recipe will work nicely and with some mahi mahi in the freezer I am almost already there!
Thank You
Jason
So I did make the recipe this week for dinner. I used salmon (we had it on had already) and a combination of both brown and yellow mustard seeds. Otherwise I follow the recipe as it was.
Having made Indian quite a bit now I found my personal tastes weren't satisfied as it was. I added some Garam Masala and more salt & pepper to a reheating and found the flavors and spiciness to be more what I personally like. I'm not sure if it would prepared this way where it is from, but what I can say is it sure was good.
Thank you for sharing a recipe that got me motivated to try something from "my list".
Jason
I just made this dish and it was really nice. I really like it. My family also loves it.