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Multi-faceted mustard

It's not only a condiment but also a herb that heals

ANCIENT SPICE

Mustard has its origin in the Mediterranean countries and is also cultivated in the US, Canada, Denmark, Germany, Holland, France, Britain, China and Japan. Over 4000 years ago, mustard seeds were used in Greece and Egypt in cuisine and in medicine. Mustard is part of the cabbage family. Brassica (or sinapsis) alba is white or yellow mustard. There are also brown mustard and the commonly used black mustard. Mustard found its way to India and other Asian countries in Medieval times and was taken to the Americas by Spanish missionaries.

Black mustard seeds, when swallowed whole, serve as a laxative, and have been used to treat dyspepsia and other complaints related to torpidity of the bowels. Derivatives, such as nitrogen mustard (mechlorethamine) have been used as anti-neoplastic drugs.

Mustard is an ancient spice used in almost all international cuisines. It can be used as a spread, as a condiment on the table, as a seasoning and as oil. The ground powder can be used in several spice blends such as barbeque spice.

Now for a recipe.

Maccher Sorshe Jhaai

(Fish in Mustard Sauce)

Ingredients

Fish fillets: 1 lb
Ground turmeric: half tsp
Salt to taste
Mustard oil: two tbsp
Green chillies, slit: 4
Tomato, chopped: 1
Mustard: 2 tbsp
Ginger, pureed: half tsp
Cilantro, chopped: 1 tbsp

Water: One and a half cup

Method: Coat the fish fillet with quarter teaspoon of turmeric and salt to taste. Leave it to marinate while you prepare the sauce.

Heat mustard oil in a large frying pan, and when hot add the chillies. Turn down the heat to low, and fry for 15-20 seconds. Add the chopped tomato and fry for another 15 seconds. Add the mustard, ginger, quarter teaspoon of turmeric and salt to taste. Stir and blend together. Add the water, raise the heat to medium, and boil for a few minutes. Add the fish and cook until done (5-7 minutes), turning once.

Place on a serving plate, pour sauce on top and garnish with cilantro. Serve with boiled rice.

R. VINOD KUMAR
EXECUTIVE SOUS CHEF,
RAIN TREE

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