Bengali mustard fish preparations — using black and yellow mustard seeds ground into a paste with green chilli and water — produce a sauce of extraordinary pungency that represents the most distinctive regional fish treatment in India. The mustard paste's allyl isothiocyanate (the compound responsible for horseradish and wasabi heat) is activated through the grinding process. In the cooking, this harsh raw heat mellows into a complex, pungent, slightly bitter base that framing the fish's sweetness.
- **Mustard paste preparation:** Black mustard seeds + yellow mustard seeds (equal parts, or more yellow for milder result) + green chilli + water — ground to a smooth paste. The yellow mustard moderates the extreme pungency of black mustard alone. [VERIFY] Bharadwaj's specific mustard ratio. - **Turmeric:** Marinated into the fish before cooking — provides colour and the turmeric's curcumin compounds complement mustard's allyl isothiocyanate chemistry. - **Mustard oil:** The traditional cooking fat for Bengali fish — heated to its smoke point before use to drive off the harsh raw mustard oil compounds, leaving a nuttier, more complex fat base. [VERIFY] Whether Bharadwaj specifies mustard oil or neutral oil. - **The technique:** The mustard paste is added after briefly frying the fish, diluted with water to form the cooking liquid. The fish finishes cooking in the mustard sauce. - **The heat:** Green chilli provides fresh heat; the mustard provides its own nasal heat — the two work differently on the palate.
Indian Cookery Course