Bengali Fish In Mustard Oil Curry Recipe
🐟 Bengali Fish in Mustard Oil Curry Recipe Making
(Shorshe Maach – Fish in Mustard Gravy)
A true symbol of Bengali cuisine, Shorshe Maach is a tangy, pungent, and deeply aromatic dish made with fresh fish simmered in a mustard-based sauce. Cooked in mustard oil, it’s simple, soulful, and full of character — a must-try for every seafood lover.
🌿 Ingredients
For the Mustard Paste:
Yellow mustard seeds – 2 tbsp
Green chillies – 2
Poppy seeds (optional) – 1 tsp
Turmeric powder – ¼ tsp
Salt – a pinch
Water – as needed
For the Curry:
Rohu / Hilsa / Katla fish – 500 g (cut into medium pieces)
Mustard oil – 4 tbsp
Kalonji (nigella seeds) – ½ tsp
Green chillies – 2 (slit)
Turmeric powder – ½ tsp
Red chilli powder – ½ tsp
Salt – to taste
Water – 1 cup
🐠 Method
Marinate the Fish
Wash and pat dry the fish pieces.
Rub with turmeric and salt. Set aside for 15 minutes.
Prepare the Mustard Paste
Soak mustard seeds and poppy seeds in warm water for 15–20 minutes.
Grind them with green chillies, salt, and turmeric to a smooth paste using a little water.
(Tip: Blend gently — over-grinding can make mustard bitter.)
🔥 Cooking the Curry
Fry the Fish
Heat mustard oil till it smokes slightly, then reduce flame.
Lightly fry the fish pieces on both sides until golden.
Remove and keep aside.
Temper the Oil
In the same pan, add nigella seeds and slit green chillies.
Let them splutter and release aroma.
Add the Mustard Paste
Lower the heat and add the prepared mustard paste.
Stir continuously and cook for 2–3 minutes until raw smell disappears.
Add Water & Simmer
Add 1 cup of warm water to adjust the curry consistency.
Bring it to a gentle boil.
Add the Fried Fish
Gently slide in the fried fish pieces.
Simmer for 5–7 minutes on low flame, allowing flavours to infuse.
Finish & Serve
Once oil floats on top and gravy thickens slightly, turn off the heat.
Rest for a few minutes before serving.
🍚 Serving Suggestion
Serve Shorshe Maach hot with steamed rice and a wedge of lemon.
The bold mustard flavour pairs beautifully with the softness of fish and plain rice.