Mustard oil is the mainstay of South Asian “hot” cuisine, but its use varies enormously according to local traditions.
Mustard oil is most revered in Bangladesh. It is not just a cooking fat, it is a seasoning .
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Use: Raw. Add it at the last minute to Bhortas (purees) for that pungent, aromatic flavor. It also gives a unique woody taste to river fish (like Ilish).
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A distinctive feature: A meal without the smell of mustard oil is not considered a true Bengali meal.
Ingredients :
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200 ml of neutral oil: Use grapeseed or sunflower oil (they have no taste and withstand heat well).
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4 tablespoons of black or brown mustard seeds: These are stronger than yellow ones. They can easily be found in the spice section or in organic stores.
Preparation steps:
Roughly crush the seeds in a mortar or with the flat of a knife. The aim is not to make a powder, but to break the husk to release the essential oils.
Pour the oil and seeds into a small saucepan. Heat over low heat.
As soon as the seeds begin to rise to the surface and fizz (they form small bubbles), count 2 to 3 minutes . The oil will turn a yellow/golden color.
Remove from heat immediately before the seeds burn (if they turn too dark, the oil will be bitter). Let the oil cool with the seeds inside.
Once the oil is completely cold, filter it using a fine sieve or cheesecloth and pour it into a glass bottle.
