Mustard seed

Amyth · Aug 14th, 2007, 15:56

Quote:

On a semi-related topic, is the mustard powder used for Bengali-style fish curries just the ground-up seeds? When I made some I ended up using the "western" style powder (the bright yellow kind, with turmeric). It was very good, but it seems unlikely that the bright yellow stuff is authentic for this kind of dish. I've never seen the ground-up mustard seeds in stores, which seems odd.

I am not sure about Bangalore, but here in Hyderabad we get Mustard powder, more abundantly available during the raw mango season for making pickles and stuff. But there is no mustard paste available on the shelf, except those regular packaged mustard sauce bottles, which taste awful!

jyotirmoy · Aug 14th, 2007, 16:05

Mustard paste is available in Delhi, an old Kolkata company called Cookme makes it as well as other typical Bengali concoctions. The problem with the ready to use pastes is they all contain vinegar which is a big no no in most Bengali fish preperations.

Amyth · Aug 14th, 2007, 16:12

Quote:

Originally Posted by jyotirmoy

The problem with the ready to use pastes is they all contain vinegar which is a big no no in most Bengali fish preperations.

Why is that, Jyotida?

Is the bong fish allergic to their union or is it the Bengalis?

. Seriously, does it affect the taste?! I like the combo as a salad dressing tho

jyotirmoy · Aug 14th, 2007, 16:31

Salad dressing is a different thing.
Vinegar is not traditionally used in Bengali cooking. The subtle flavours of spices like Panch Phoron(a mix of five condiments)are over powered by vinegar. Many do use it in mutton preparations but again traditionally curd was used.

Amyth · Aug 14th, 2007, 16:35

Quote:

Originally Posted by jyotirmoy

Salad dressing is a different thing.
Vinegar is not traditionally used in Bengali cooking. The subtle flavours of spices like Panch Phoron(a mix of five condiments)are over powered by vinegar. Many do use it in mutton preparations but again traditionally curd was used.

Makes sense!!

tasuray · Aug 14th, 2007, 17:32

In Bengal, hilsa is cooked with grounded mustard seeds called 'elish vape'. A steamed preparation, of great taste.

machadinha · Aug 15th, 2007, 03:34

Quote:

Originally Posted by Nick-H

Maybe a kilo wouldn't last so many years in an Indian family kitchen!

Yes well, lucky for me I don't have an Indian family to feed

Anyway, just kidding around. Bon appetit! Some tasty tips above

Gardener972 · Sep 11th, 2007, 20:38

Quote:

Originally Posted by John Rambow

BTW, I've started throwing some black mustard seeds when making tomato and cucumber salads. V. good.

I add mustard seed to raitha. Ummmmm!!!

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Aug 14th, 2007, 16:05	#17
jyotirmoy Maha Guru Member Join Date: Sep 2005 Location: India Posts: 4,386	Mustard paste is available in Delhi, an old Kolkata company called Cookme makes it as well as other typical Bengali concoctions. The problem with the ready to use pastes is they all contain vinegar which is a big no no in most Bengali fish preperations.

Aug 14th, 2007, 16:31	#19
jyotirmoy Maha Guru Member Join Date: Sep 2005 Location: India Posts: 4,386	Salad dressing is a different thing. Vinegar is not traditionally used in Bengali cooking. The subtle flavours of spices like Panch Phoron(a mix of five condiments)are over powered by vinegar. Many do use it in mutton preparations but again traditionally curd was used.

Aug 14th, 2007, 17:32	#21
tasuray Senior Member Join Date: Jan 2006 Location: Kolkata Posts: 305	In Bengal, hilsa is cooked with grounded mustard seeds called 'elish vape'. A steamed preparation, of great taste.

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