bengali mustard fish/shorshe maach

How to make Bengali mustard fish curry/Shorshe Maach

Bengali mustard fish curry! Don’t miss this delicacy!

How to make Bengali mustard fish curry/Shorshe Maach

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesTotal time: 30 minutesServings:4 servings


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!!


    Panch phoron (Mix equal quantities of the following and store it in an air tight container, we will use 1/2 tsp. for this recipe)

  • Fish curry


    Prepping the Fish

  1. I have used Pomfret fish here but you can use any fish of your choice
  2. Sprinkle 1 teaspoon of salt and 1 teaspoon of turmeric powder over the fish
  3. Coat on all sides and keep it aside
  4. Mustard -poppy seed paste for the gravy

  5. In a grinder jar add 1.5 tablespoons of mustard seeds, 1.5 tablespoons of poppy seeds and half a teaspoon of salt.
  6. Add 3 tablespoons of water and grind this to a smooth paste
  7. Keep it aside
  8. The addition of poppy seeds tones down the intensity of the mustard while enhancing the taste of the gravy
  9. Frying the fish

  10. Add 2 tablespoons of mustard oil to a pan set on medium heat
  11. Put the fish in
  12. Let the fish fry for three minutes on each side
  13. Take the fish out and keep it aside
  14. Making the curry

  15. Add another tablespoon of mustard oil to the same pan
  16. Add panch phoron
  17. Once the panch phoron starts to splutter, add onions
  18. Stir fry the onions for approximately three minutes until they turn darker
  19. Add tomatoes
  20. Stir fry for approximately two minutes till the tomatoes are soft
  21. Add turmeric powder, slit green chilies, approximately 1/4 teaspoon of salt
  22. Add 1.5 cups of water and place the lid on
  23. Let it cook for five minutes
  24. Add the mustard-poppy seed-paste in and stir well
  25. Let the gravy boil for approximately five minutes
  26. Add the fish pieces in
  27. Make sure that the fish are submerged in the gravy
  28. Add salt as needed
  29. Let the gravy boil for a few minutes
  30. Squeeze some lime juice (optional)
  31. Garnish with chopped coriander leaves
  32. Turn off the heat and add the last tablespoon of mustard oil
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