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Mustard Mahi


  • Wash the fish and pat dry with kitchen paper towels. Then rub in the ginger-garlic paste, mustard oil, ½ tspn mustard powder and a pinch of salt. Refrigerate for 10-15 mins.
  • Combine the chickpea flour with the chilli powders, hung curd, a pinch of salt and the remaining mustard.
  • Toss the fish in the flour mixture with your hands. Then thread onto metal skewers and cook on a lightly oiled, preheated ridged grill (or BBQ).
  • Serve with a squeeze of lemon juice over the top and a simple salad on the side.
  • Davinder Bedi - Bedi's Restaurant in Melbourne


  • 8 cubes 'steaky' fish
  • 1 tbsp ginger-garlic paste
  • 20 ml mustard oil
  • ¾ tspn mustard powder
  • sea salt
  • 1 tbsp chickpea flour
  • ¼ tspn red chilli powder
  • ¼ tspn green chilli powder
  • 3 tbsp hung curd (or drained plain yoghurt)
  • olive oil spray
  • juice of 1 lemon

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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