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Bengali Mustard Fish With Fragrant Rice

Bengali Mustard Fish With Fragrant Rice

Rating
4.5rating out of 5

(840 reviews from our customers)

Prep Time

30 min

Cuisine

Indian

This mustard-baked fish, known as Macher Paturi, hails from the Bengal region on India's eastern coast. Traditionally steamed in banana leaves, you'll recreate the effect using a parcel of baking paper. Serve with clove-infused rice and a carrot & nigella seed salad. (Gluten and dairy-free, suitable for coeliacs.)

Prep Time

30 min

Cuisine

Indian

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Lime
1 lime
garlic-clove
2 garlic cloves
nigella seeds 2
1 tsp nigella seeds
FLECKED coconut cream 50g
50g solid coconut cream
cumin-seeds
1 tsp cumin seeds
turmeric
1 tsp ground turmeric
Yellow mustard seeds
1 tsp yellow mustard seeds †
fresh-coriander
5g coriander
basmati-rice
100g basmati rice
Pangasius-fillet-(1)
2 x 100g basa fillets †
Carrot
1 carrot
Wholegrain-mustard
21g wholegrain mustard †
whole cloves
1g whole cloves
green chilli
1 green chilli
You Will Need
Baking paper, food processor / pestle & mortar, olive oil, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lime
  • 1 garlic clove
  • 1 tsp nigella seeds
  • 50g solid coconut cream
  • 1 tsp cumin seeds
  • 1 tsp ground turmeric
  • 1 tsp yellow mustard seeds<span class="strong">†</span>
  • 5g coriander
  • 100g basmati rice
  • 2 x 100g basa fillets<span class="strong">†</span>
  • 1 carrot
  • 1 wholegrain mustard pot (21g)<span class="strong">†</span>
  • 1g whole cloves
  • 1 green chilli
Typical Values per 100g per serving
Energy 718 kJ
173 kcal
2136 kJ
514 kcal
Fat
of which saturates
7.3 g
5.8 g
21.7 g
17.3 g
Carbohydrate
of which sugars
16.7 g
2 g
49.6 g
5.8 g
Fibre 2.5 g 7.4 g
Protein 8.8 g 26.2 g
Salt 0.19 g 0.57 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lime
lime
1 garlic clove
garlic
1 tsp nigella seeds
nigella seeds
50g solid coconut cream
white coconut kernal 100%
1 tsp cumin seeds
cumin seeds
1 tsp ground turmeric
turmeric(100%)
1 tsp yellow mustard seeds
yellow mustard seeds
5g coriander
coriander(100%)
100g basmati rice
basmati rice
2 x 100g basa fillets
basa fillet (fish) 100%
1 carrot
carrot
1 wholegrain mustard pot (21g)
vinegar, water, mustard seed, salt, peppercorns, allspice, chillies, turmeric
1g whole cloves
100% whole cloves
1 green chilli
green finger chillies (100%)
Allergens
  • Allergens highlighted by † (mustard, fish)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Bengali Mustard Fish With Fragrant Rice

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Boil a kettle, then add the basmati rice, a pinch of salt, the cloves and 250ml [500ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

 

2 Bengali Mustard Fish With Fragrant Rice

Once cooked, remove from the heat and keep covered until serving

Meanwhile, peel and finely chop the garlic

Cut the green chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

3 Bengali Mustard Fish With Fragrant Rice

Add the wholegrain mustard, cumin seedsyellow mustard seedschopped garlicchopped chilli (can't handle the heat? Go easy!) and a generous pinch of salt to a pestle & mortar and grind to form a smooth paste

Add 2 tbsp [4 tbsp] vegetable oil and mix well – this is your mustard mixture

Tip: Alternatively blitz together in a food processor!

4 Bengali Mustard Fish With Fragrant Rice

Place the coconut cream sachet[s] in a mug and cover with boiled water 

Leave for 1 min to soften the naturally hard cream, then remove from the mug

Add the ground turmeric and softened coconut cream to the mustard mixture and give everything a good mix up – this is your Bengali mustard paste

5 Bengali Mustard Fish With Fragrant Rice

Cut 4 [8] pieces of baking paper (or tin foil) approx. the size of A3 sheets of paper

Lay each basa fillet in the middle of 2 pieces of paper (doubling it up prevents any leakages!) and add the parcels to a baking tray

Spoon the Bengali mustard paste over each fillet evenly

Scrunch the edges of the baking paper together around the basa to form a sealed parcel

6 Bengali Mustard Fish With Fragrant Rice

Put the baking tray in the oven for 10 min or until the fish is cooked through and turns opaque

Meanwhile, peel and grate the carrot[s] 

Chop the coriander, finely (including the stalks)

Cut the lime[s] in half

7 Bengali Mustard Fish With Fragrant Rice

Add the grated carrot, nigella seeds and chopped coriander to a bowl with the juice of 1/2 [1] lime, a drizzle of olive oil and a generous pinch of salt 

Give everything a good mix up – this is your carrot & coriander salad

 

8

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Cut the remaining lime into wedges

Serve the Bengali mustard fish (with the sauce), alongside the fragrant rice and the carrot & coriander salad 

Garnish with a wedge of lime

Enjoy!

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