Sarson Wali Machli

Pungent mustard oil and freshly ground mustard seeds are the defining flavours of this fish preparation from the rivers and wetlands of Punjab and Uttar Pradesh. The bold marinade of yellow and black mustard, raw garlic and green chili mellows beautifully on the grill or under the broiler, producing a fish that is pungent, tangy and wonderfully aromatic.

Serves: 4

Ingredients

• 800g (1.75 lb) firm white fish fillets (snapper, bream, or catfish), skin on
• 2 tbsp (20g) yellow mustard seeds
• 1 tbsp (10g) black mustard seeds
• 4 garlic cloves, roughly chopped
• 2 green chilies, roughly chopped
• 1 tbsp grated fresh ginger
• 3 tbsp (45ml) mustard oil (or cold-pressed rapeseed oil)
• 2 tbsp (30ml) plain yoghurt
• 1 tsp ground turmeric
• 1 tsp Kashmiri chili powder
• Juice of 1 lemon
• 1.5 tsp salt
• Lemon wedges, sliced red onion and coriander, to serve

Instructions

1. Grind yellow and black mustard seeds together in a spice grinder or pestle and mortar to a coarse powder. Mix with garlic, green chili, ginger, mustard oil, yoghurt, turmeric, Kashmiri chili powder, lemon juice and salt to form a thick paste.
2. Score the fish fillets diagonally 3-4 times on the skin side. Rub the marinade all over, pushing it into the cuts. Marinate for at least 30 minutes (up to 2 hours in the refrigerator).
3. Preheat a grill or griddle pan to high heat. Brush the grate or pan with oil.
4. Cook fish skin-side down for 4-5 minutes without moving — the skin should be crisp and slightly charred. Carefully flip and cook 3-4 minutes more until the fish is cooked through.
5. Alternatively, place on a foil-lined baking tray and grill under a hot broiler, 8-10 cm (3-4 in) from the heat, for 8-10 minutes total, turning once.
6. Serve immediately with lemon wedges, raw red onion and fresh coriander.

Cook's Notes: Mustard oil should be heated until it smokes before using in cooking, but here it is used raw in the marinade — this is traditional and provides the characteristic pungency. Use the freshest fish available; oily fish like mackerel or pomfret also work well.