Mustard oil is a key ingredient in many South Asian dishes, but is especially important in Bengali cuisine. Its earthy, astringent flavor can bring complexity to a simple cooked vegetable, pickle or tadka. This weeknight dish is inspired by bhetki paturi, a mustard oil-coated fish that gets cooked in a banana leaf. In this recipe, foil is a stand-in for banana leaf (though feel free to use the leaf if you have one!), steaming the fish gently and infusing it with flavor. Coconut and mustard oil are a stellar combination here, as the sweetness of the coconut tempers the bitterness of the mustard oil and seeds. The juices that pool around the cooked fish are especially delicious; be sure to spoon those over the cooked rice.
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Serving Size: 1 serving (171g) | ||
Recipe Makes: 4 servings | ||
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Calories: 4 | ||
Calories from Fat: 2 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.1mg | 0 % | |
Potassium 6.9mg | 0 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.2g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4
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