11 Restaurant-Style Curries With Just 5 Ingredients

10. Mustard Fish Curry (Bengali-ish) in 5 Ingredients

Ingredients (counted): firm white fish fillets, mustard paste (or prepared mustard), yogurt, turmeric, green chili. Pat fish dry and lightly salt before a quick pan-sear for color. In the same pan, temper mustard paste by cooking it briefly in oil to take away rawness—this step makes a big difference and is a common restaurant technique in Bengali kitchens. Add yogurt thinned with a little water, turmeric, and green chili, then slide the fish back in and simmer gently for 10–12 minutes. Total time is about 15–20 minutes. Finish with a light drizzle of mustard oil if available. Serve with plain steamed rice so the pungent mustard sauce shines; the contrast of white rice and golden gravy is classic and striking.