Calcutta Lemon Mustard Curry

Delhi Digest: Featuring Calcutta Lemon Mustard Curry from New World Spices – November 2007

Featured Dish of the Month

Calcutta Lemon Mustard Fish Curry and Mustard Gobi (Vegetable)

For the month of December, get 25% off Calcutta Lemon Mustard Fish Curry (regular price $16.95) and Mustard Gobi (regular price $14.95)

Anthony Hopkins with Ranjan Dey
Anthony Hopkins with Ranjan Dey

A flavorful lemon mustard cooked with onions and jalapenos is the perfect dish for cold winter nights. We recommend pairing it with a chilled Reisling.

Lemon is a favorite flavor for fish and tastes great mixed with sugar and water on a hot day. It has also long been a staple of Indian cuisine. The very first cultivated lemon tree is believed to have been grown in Assam, India. There are records of lemons being consumed all the way back in the tenth century. Today, we like lemon in all kinds of things, but the Calcutta Lemon Mustard Fish Curry below is definitely at the top of the list.

Award-winning actor Anthony Hopkins enjoyed this dish the last time he visited New Delhi Restaurant and now you can too!

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Calcutta Lemon Mustard Fish Curry

Calcutta Lemon Mustard Fish Curry
Calcutta Lemon Mustard Fish Curry


3 tbsp – Calcutta Lemon Mustard Curry
2 lbs – Your favorite fish fillets
1 1/4 cups – Plain yogurt, beaten
2 tbsp – Sugar
2 tbsp – Vegetable oil
Lemon slices


Mix all ingredients and Calcutta Lemon Mustard Curry in a pot. Bring it to a boil. Cover tightly and cook on medium to low heat for about 10 minutes or until done. Remove fish. Simmer sauce to a coating consistency. Pour sauce over the fish in the serving dish. Garnish with sliced lemon and serve with Sweet & Tangy Mango Soup, Bombay Saffron Rice, and pita bread. Add an optional 1/6 tsp of corn flour for a smoother consistency.

Calcutta Lemon Mustard Curry


This blend is created in honor of Maharani of Kutch Behar (1887) who encouraged the emancipation of women in Bengal. Her favorite dish was “Steamed Lemon Mustard Fish Curry”.

Spice Ingredients

Brown Mustard, Lemon juice powder, Jalapeno powder, Turmeric powder, Coriander powder, Salt, Cardamom powder, Paprika powder, Garlic powder, Cumin powder, Fenugreek powder, Ginger powder, Red Chili powder, Cinnamon powder, Clove powder, Nutmeg powder, and Mace powder.

Lemon Branches

The average lemon has about three tablespoons of juice in it, which is easier to extract if the lemon is at room temperature. Lemon juice is also a great meat tenderizer and can be used to neutralize odors. It has lots of Vitamin C and is thought to be helpful in reducing cancer. The scent of lemon essential oil has been found to reduce stress and a drop of lemon juice in a cup of hot water is thought to help the liver. No matter what you need it for, keep plenty of lemons handy.


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