Bengali Tilapia in Yogurt and Mustard Curri

  • Bengali Tilapia Mustard Yogurt
Serves: 4
Time: 1 hr 10 min

Good with: Rice

  • 3 Tilapia Fillets or 0.85 lbs Tilapia Fillets
  • 2 tsp Turmeric Powder
  • 2 tbsp Mustard Seeds
  • 1 tbsp Poppy Seeds
  • 8 Green Chilies (3 for paste and 5 slit into 2 pieces)
  • 2 tbsp dry Dessicated Coconut
  • 2 tbsp Yogurt
  • 3 tbsp Olive Oil divided into 1 tbsp and 2 tbsp
  • Salt to taste
  • Cut each fillet vertically into 2 pieces and cat each piece into 2 or 3 smaller pieces depending on the size of each fillet. There should be 12 - 18 pieces
  • Marinate the fish with little salt and turmeric powder for about 30 mins
  • To make the mustard paste, soak mustard seeds and poppy seeds in little water for 30 mins
  • Then in a grinder, grind into a paste adding 2 green chillies, desiccated coconut, a pinch of salt
  • Add water as little as possible while grinding; it should be a moderately thick paste
  • Add yogurt, turmeric powder and salt to the prepared paste
  • Rub this mustard yogurt paste to the fish
  • In a pressure cooker safe bowl, apply some oil and spread the fish in a single layer
  • Drizzle 2 tbsp of oil and add the slit green chilies
  • Marinate the fish for 10-15 minutes
  • Then place in a pressure cooker, which is filled with water until half of the bowl or little lower
  • Cook for 3-4 whistles or about 10 minutes in medium flame