• Nupur Bhattacharya

How to make Bengali mustard fish curry/Bengali fish curry recipe/Mustard fish curry/Shorshe Maach

Updated: Dec 30, 2020

That nostalgic aroma of mom cooking fish in mustard oil! You know what I mean?! If you like the flavor of mustard you will love this! It's surely going to wake up your taste buds!!


Yield: 4-5 servings

Panch phoron

Mix equal quantities of:

Cumin seeds

Fennel seeds

Methi or Fenugreek seeds

Kalonji or Onion seeds

Mustard seeds

Fish curry

Pomfret Fish... 500g

Mustard Oil... 4 tbsp.

Turmeric powder... 1/2 tsp.

Panch phoron... 1/2 tsp.

Poppy seeds... 1.5 tsp.

Mustard seeds... 1.5 tsp.

Tomatoes (chopped)... 3 tbsp.

Green chillies (slit)... 5-6

Onions (finely chopped)... 3 tbsp.

Coriander leaves (finely chopped)... 1 tbsp

Water... 1.5 cups

Salt... to taste


I have used Pomfret fish here but you can use any fish of your choice

  • Sprinkle 1 teaspoon of salt and 1 teaspoon of turmeric powder over the fish

  • Coat on all sides and keep it aside

Mustard -poppy seed paste for the gravy

  • In a grinder jar add 1.5 tablespoons of mustard seeds, 1.5 tablespoons of poppy seeds and half a teaspoon of salt.

  • Add 3 tablespoons of water and grind this to a smooth paste

  • Keep it aside

The addition of poppy seeds tones down the intensity of the mustard while enhancing the taste of the gravy

Frying the fish

  • Add 2 tablespoons of mustard oil to a pan set on medium heat

  • Put the fish in

  • Let the fish fry for three minutes on each side

  • Take the fish out and keep it aside

Making the curry

  • Add another tablespoon of mustard oil to the same pan

  • Add panch phoron

  • Once the panch phoron starts to splutter, add onions

  • Stir fry the onions for approximately three minutes until they turn darker

  • Add tomatoes

  • Stir fry for approximately two minutes till the tomatoes are soft

  • Add turmeric powder, slit green chilies, approximately 1/4 teaspoon of salt

  • Add 1.5 cups of water and place the lid on

  • Let it cook for five minutes

  • Add the mustard-poppy seed-paste in and stir well

  • Let the gravy boil for approximately five minutes

  • Add the fish pieces in

  • Make sure that the fish are submerged in the gravy

  • Add salt as needed

  • Let the gravy boil for a few minutes

  • Squeeze some lime juice (optional)

  • Garnish with chopped coriander leaves

  • Turn off the heat and add the last tablespoon of mustard oil


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