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17 recipes tagged with mustard seeds.
4 servings This flavorful South Indian–style rice dish is loaded with fragrant seeds, spices, and fresh curry leaves. While some of the ingredients are…
A South Indian dish of cod fillets steamed in banana leaves with a spiced onion mixture. The banana leaf imparts a smoky flavor and keeps the fish moist.
A winter cabbage side dish with juniper berries and mustard seeds, inspired by Calcutta Tangled Greens. Quick and flavorful, perfect with any meal.
Crispy, spiced breadcrumb fritters served with a fresh coconut-coriander chutney. Perfect as a snack or appetizer.
Crispy, sweet, and sticky chicken wings with a rich, fruity, dark treacle finish. Marinated in a blend of date syrup, black treacle, spices, and dark rum…
A sweet and spicy chutney made with tomatoes, dates, and tamarind, infused with mustard seeds, sesame seeds, and chili. Perfect as a condiment for eggs…
A crunchy, refreshing salad with Chinese lettuce, red pepper, and a mustard seed tempering. Ready in 10 minutes.
These Cochin crab cakes are packed with juicy crab and flavored with South Indian spices like mustard seeds, curry leaves, turmeric, and chili. Fresh…
A sweet-savory Indian salad dressing made with date molasses, black mustard seeds, and white wine vinegar. Quick to prepare and perfect for drizzling over…
A tangy, crunchy quick pickle with carrots and radishes, spiced with fenugreek, mustard seeds, and turmeric. Serve as a side with curries or dal, or use…
These bread and butter pickles are crisp, tangy, and slightly sweet, made with pickling cucumbers and onions. They are perfect for gifting or as a side…
A dry-fry of okra and baby potatoes with Indian spices. The okra is fried until golden and no longer slimy, then combined with a cumin-mustard seed spice…
Brussels sprouts are cooked until tender, then stir-fried with a classic Indian spice trio of mustard seeds, chili, and turmeric. A squeeze of lemon juice…
A tomato chutney with ginger, garlic, and cumin that elevates tomatoes to Indian chutney level. It keeps well in the refrigerator for weeks.
A hot and tangy Goan fish curry with a smoked heat from Kashmiri dried chilli, balanced by sweet ginger and black treacle. Flash-fried fish simmers in a…
A fiery green chilli pickle with black mustard seeds and turmeric, pickled in mustard oil. This intensely hot condiment is a staple in Eastern cuisine.
A South Indian-style chicken curry with curry leaves and mustard seeds, simmered in a creamy coconut sauce. This recipe from the Mowgli restaurant chain…
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