Mustard Oil Recipes

Ingredients

• 500 g rui or any firm fish
• 3 tbsp Tekka mustard oil
• 2 tbsp mustard paste
• ½ tsp kalonji
• 4–5 green chillies, slit
• ½ tsp turmeric
• Salt to taste

Method

1. Rub the fish with turmeric and salt and set aside for 10 minutes.
2. Heat the oil until it just smokes, then lightly fry the fish on both sides and remove.
3. Add kalonji and green chillies to the same oil.
4. Stir in the mustard paste with a cup of water, a pinch of turmeric and salt, and bring to a simmer.
5. Return the fish, cover and cook for 6–8 minutes. Finish with a few raw drops of mustard oil.

Ingredients

• 500 g baby potatoes, boiled
• 2 tbsp Tekka mustard oil
• 1 tsp panch phoron
• 2 dried red chillies
• ½ tsp turmeric
• ½ tsp chilli powder
• Salt and fresh coriander

Method

1. Halve the boiled potatoes.
2. Heat the oil until it just smokes, then add panch phoron and dried chillies.
3. When they crackle, add the potatoes, turmeric, chilli powder and salt.
4. Fry on medium heat for 8–10 minutes until golden at the edges.
5. Finish with chopped coriander.

Ingredients

• 500 g boneless chicken, cubed
• 2 zucchini (or lau), sliced
• 3 tbsp Ghani mustard oil
• 1 onion, sliced
• 1 tbsp ginger-garlic paste
• 1 tsp cumin powder
• 1 tsp chilli powder, salt

Method

1. Heat the oil until it just smokes, then fry the onion until golden.
2. Add ginger-garlic paste, cumin, chilli and salt and cook for a minute.
3. Add the chicken and cook on high heat for 8–10 minutes.
4. Add the zucchini and cook for 5 more minutes until just tender.
5. Serve hot with rice or roti.

Ingredients

• 3 tbsp Tekka mustard oil
• 1 tbsp lemon juice or vinegar
• 1 tsp mustard paste
• ½ tsp honey
• 1 green chilli, finely chopped
• Salt and black pepper

Method

1. Add everything to a small jar.
2. Close the lid and shake hard for 20 seconds.
3. Taste and adjust salt and lemon.
4. Pour over salad just before serving.

Ingredients

• 4–6 pieces hilsa
• 4 tbsp Tekka mustard oil
• 3 tbsp mustard paste
• 5–6 green chillies, slit
• ½ tsp turmeric
• Salt to taste

Method

1. Rub the hilsa with turmeric and salt.
2. Mix the mustard paste with half a cup of water, a pinch of turmeric and salt.
3. Heat the oil until it just smokes, then lower the heat and add the chillies.
4. Pour in the mustard mixture, place the fish in gently and cover.
5. Cook on low heat for 10–12 minutes without stirring. Drizzle raw mustard oil on top before serving.

Ingredients

• 4 medium potatoes, boiled
• 1–2 tbsp raw Tekka mustard oil
• 1 small onion, finely chopped
• 2–3 green chillies (or fried dried chillies)
• Fresh coriander
• Salt to taste

Method

1. Peel and mash the potatoes while warm.
2. Crush the chillies with a little salt.
3. Add onion, chillies, coriander and salt.
4. Pour in the raw mustard oil and mix well with your hands.
5. Shape into balls and serve with hot rice and dal.