🌿 Pudina (Mint) Fish Curry with Wasabi Mustard

🍲 Serves: 4
⏱️ Prep Time: 20 minutes
🍳 Cook Time: 25 minutes
🌶️ Spice Level: Medium-high

Ingredients:

For the Fish Marinade:

• Boneless firm white fish (like surmai, red snapper, or grouper) - 500 gm
• Mummy's Magic Wasabi Mustard - 1.5 tbsp
• Lemon juice - 1 tbsp
• Salt - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Black pepper powder - 1/2 tsp
• Oil - 1 tsp

For the Mint Paste:

• Fresh mint leaves - 1 cup (tightly packed)
• Fresh coriander leaves - 1/2 cup
• Green chillies - 2-3
• Ginger - 1 inch piece
• Garlic - 4-5 cloves
• Onion - 1 small, roughly chopped
• Water - 2-3 tbsp (as needed to blend properly)

For the Curry:

• Mustard oil - 2 tbsp
• Cumin seeds - 1/2 tsp
• Onion - 1 medium, finely chopped
• Tomato - 1 medium, finely chopped
• Coconut milk - 1/2 cup
• Mummy's Magic Wasabi Mustard - 1 tbsp (for finishing)
  
• Salt - to taste
• Fresh coriander & mint - for garnish
• Lemon wedges - for garnish

Method

1. Marinate the Fish
   In a bowl, mix Wasabi Mustard, lemon juice, salt, turmeric, pepper, and oil. Add the fish pieces, coat well, and let them marinate for 15-20 minutes in the refrigerator
   
   💡 The wasabi mustard enhances flavor depth while gently tenderizing the fish.
   
   
2. Make the Mint Paste
   In a blender, combine mint, coriander, green chillies, ginger, garlic, and onion. Blend into a smooth paste with a few tablespoons of water. Set aside.
   
   
3. Cook the Base
   Heat mustard oil in a deep kadhai. Add cumin seeds and let them splutter. Add the chopped onion and saute until golden brown (about 4-5 minutes). Add chopped tomato and cook till soft and oil starts to separate.
   
   
4. Add the Mint Paste
   Stir in the mint-coriander paste and cook on medium-heat for 4-5 minutes, stirring occasionally until the raw smell disappears and the colour deepens.
   
   
5. Add the Coconut Milk & Simmer
   Pour in 1/2 cup of coconut milk and 1/4 cup of water. Add salt and simmer for 3-4 minutes until slightly thickened.
   
   
6. Add the Fish
   Gently add the marinated fish pieces into the simmering curry. Cover and cook on low heat for 8-10 minutes, turning once midway, until the fish is cooked through and flaky.
   
   
7. Finish the Wasabi Mustard
   Turn off the heat and stir in 1 tbsp of Mummy's Magic Wasabi Mustard for that final, sharp aromatic note. Let it rest covered for 5 minutes before serving.
   
   

Serving Suggestions

• Serve hot with steamed basmati rice or jeera rice
• Garnish with fresh mint leaves, coriander, and a drizzle of lemon juice
• Pair beautifully with a side of grilled vegetables or a simple cucumber salad

Why this Works

• The Wasabi Mustard adds a delicate heat and earthiness that balances the cool freshness of mint
• Coconut milk smooths out the spice and gives the curry a luscious, creamy texture
• The overall result is a coastal-style curry with a gourmet twist - rich, aromatic, and deeply satisfying