King Fish with Spicy Mustard Marinade

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King Fish with Spicy Mustard MarinadeKing fish (also known as surmai) is one of the most common freshwater fishes consumed widely in the Indian subcontinent. It's mostly eaten in eastern and northern part of this country. Today's recipe uses authentic Indian spices to make a spicy fish serving that goes well both with rice and bread. Although my family loves crispy marinated fish, this one is moist with a unique aroma. Mustard seeds are one of the primary ingredients of this recipe. You must also use mustard oil to get the authentic taste. You must consume this fish on the very same day as the refrigerated leftovers may rot if kept for a long time. You must use a freshwater species for this recipe if kingfish is not available in your area.

King Fish with Spicy Mustard Marinade
King Fish with Spicy Mustard Marinade

Spicy and pungent king fish recipe

Try this classic Indian kingfish recipe which includes pungency and aromatic flavor of mustard and is spiced up with delicious Indian spices to perfection.

Preparation Time: 45 minutes
Cooking time: 30 minutes
Servings: 4

  • 800 gm king fish
  • 1/4 cup mustard seeds paste
  • 2 tsp whole mustard seeds (slightly crushed)
  • 5 to 6 dried red chilies
  • 1/2 tsp turmeric powder
  • 1/2 tsp fennel seeds (slightly crushed)
  • 1/2 tsp coriander powder
  • 2 tsp cream
  • 1 tsp ginger garlic paste
  • 1 tomato puree
  • 1 big onion (finely chopped)
  • 2 green chilies (finely chopped)
  • 1/4 tsp black pepper powder
  • 50 gm mustard oil
  • salt to taste


  1. Cut king fish into 1" thick pieces and wash thoroughly with water.
  2. Take a large bowl and add mustard seeds paste in it.
  3. Add turmeric powder, coriander powder, cream, black pepper powder, ginger garlic paste, 2 tsp mustard oil and salt in it.
  4. Mix well with a spoon and add fish pieces in it.
  5. Apply the pungent and spicy marinade on all sides of the pieces with your hand.
  6. Cover with aluminum foil and refrigerate for about 15 minutes.
  7. Take a deep cooking pan with a heavy base.
  8. Heat 6 to 8 tsp mustard oil in it.
  9. Crackle whole mustard seeds in it for about one minute.
  10. Add chopped onions and saute till they turn light brown.
  11. Add tomato puree and stir fry for two more minutes.
  12. Add whole red chilies and chopped green chilies and saute for one minute.
  13. Add crushed fennel seeds with marinated fish pieces.
  14. Stir well for about a minute and cover the lid.
  15. Simmer for about 15 minutes on a very low flame.
  16. Serve hot with vegetable rice or bread.


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