just to add that mustard being crushed in the bowl like that will be bitter always.originally people in bengal use a special grinder of a stone make to grind mustard to make mustard fish(bhappa ilish). add cumin powder also pls.just try grinding 3 tbs mustard with some 2 tbs peanuts and1/2 tbs(adjust salt later in the gravy) salt in a mixer,(can increase the content to help rotate the grinder,refigerate the leftover and use for a gravy paste to another one)it will not match the original taste but it will be not bitter,and who are allergic to peanuts they can use cashews instead.another method my mother-in-law do is ,she make dry mustard powder in bulk in a grinder about 7-8 tbs of mustard.(or enough to make rotate the grinder) and when the fish is done(steamed fish) add mustard powder+green chily paste+cumin powder+turmeric powder+bit of salt+red pepper powder+oil+water to make a smooth paste add at the end and cook for 5 mints .

Being experienced in indian cooking, I was intrigued by the ingredients and simpliciy of this recipe. It was bland and very bitter from crushing up the mustard seeds. I never heard of crushing up mustard seeds for anything in cooking, only in making prepared mustards. We ate it so I gave it a 2. But then again, we were really hungry. I washed off the fish pieces the next day and gave it to my dogs, they liked it.

As a rule I do not like fish, but I thought this recipe was very good. The textures and the flavors complimented the fish nicely and I have recomended it to my mother to try.