If you didn't grow up with it, mustard oil can seem intense — that sharp, sinus-clearing pungency is the whole point.
It's the backbone of Bengali, Bihari, and much of North Indian cooking, and it does something no neutral oil can: it carries flavour and stands up to bold spices.
The one technique that unlocks it
Heat the oil until it just changes colour and the raw edge softens — then bring it back down and cook as normal. From there it's built for frying fish, tempering, pickling, and marinades. Sharp when raw, mellow and warming once it's been heated.