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Mustard for all reasons

It's medicinal and good for seasoning too. But have you tried fish in mustard gravy? If you haven't, here's how

THE MUSTARD PLANT AND THE SEEDS Both are edible and nutritious

The mustard plant belongs to the genus Brassica. The seeds are used as a spice or pressed to extract mustard oil. The leaves are edible and eaten as mustard greens. Mustard originated in the foothills of the Himalayas and has spread to North Africa, the Middle East and Europe. Now it is grown commercially in the U.K., Canada and the U.S.

The condiment, and not the plant, was originally called mustard. The condiment got its name because it was made by grinding the seeds of what was once called the senvy plant into a paste and mixing it with must (an unfermented wine). It is one of the oldest spices and one of the most widely used.

Varieties

White mustard: It is a round hard seed, beige or straw coloured. Normally its outer skin is removed before it is made available for sale. With its mild flavour and preservative qualities, it is most commonly used in pickling.

Black mustard: It is a round hard seed, varying in colour from dark brown to black. It is smaller and more pungent than white mustard.

Brown mustard: It is smaller in size than the black variety and only differs in colour from light to dark brown. It is more pungent than the white.

Medicinal value

Mustard has been heralded as a curative. It stimulates appetite and digestion. It clears the sinuses in much the same way as chillies. Mustard increases blood circulation; hence it is used as a plaster on inflamed areas of the body. Mustard flour sprinkled in your socks is said to save your toes from frostbite. Mustard contains no cholesterol, only traces of fat and some protein. Depending on the variety of plant leaf, mustard contains calcium, phosphorus, magnesium and vitamin B.

Culinary use

Whole white mustard seeds are used in pickling and in spice mixture for cooking meats and seafood. It adds piquancy to sauerkraut and is sometimes used in marinades in German food. In India, whole seeds are fried in oil or ghee until they crackle, producing a mild nutty flavour. It is used to garnish several dishes. In most parts of North India, it is an essential ingredient for panch phoran, which is a combination of five condiments (mustard, cumin, black jeera, methi, saunf) used for tempering. The brown seed is pounded with other spices in the preparation of curry powder and pastes. Powdered mustard acts as an emulsifier in the preparation of mayonnaise and salad dressing. It is used to flavour barbecue sauces, baked beans and roasted joints of meat.

Now for a recipe.

Fish in mustard gravy

Ingredients

Fish (Hilsa): 400 gm
Turmeric paste: 1 tsp
Chilli paste (optional): half tsp
Mustard paste: 4-6 tsp
Green chillies, slit: 4-6 gm
Mustard oil: 2 tbsp
Water as required
Salt as required

Method: Cut the fish into half-inch slices. Marinate the fish with salt and turmeric. Heat oil in a pan and fry the fish till it becomes light brown. Mix together turmeric, chilli paste and mustard paste with two cups of water.

Heat oil in a kadai, add the prepared mixture, the fish, a little water, salt and the green chillies. Cook on a slow fire till the fish is done. The gravy should be thin. Serve hot with steamed rice.

HRUDANANDA BEHERA

Sous Chef, Hip Asia,
Taj Connemara

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