Bengali Fish in Mustard and Coconut Sauce
White fish provides complete protein while keeping the dish light, and coconut milk adds fat and body to the sauce. Quick searing helps the fillets hold their shape, while brief simmering in the mustard-coconut emulsion keeps them moist. Remove the fish from the heat when the flesh is opaque and flakes easily with a fork.
Cut the white fish into large pieces, season with salt, and dust lightly with turmeric. Heat half of the olive oil and quickly brown the fish on both sides. Transfer it to a plate. For the dish, use 500 g white fish fillet, 200 g coconut milk, 10 g mustard, and 30 g olive oil.
Add the remaining oil, followed by finely chopped onion and garlic. Once softened, add the mustard, chili, remaining turmeric, and coriander. Stir in the coconut milk and warm the sauce for about 5 minutes.
Return the fish to the skillet, cover, and simmer gently for about 10 minutes, until the fillets are opaque and separate easily with a fork.
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