How to Make Authentic Bengali Mustard Fish Curry (Shorshe Maach)

Simple Summary

This aromatic Bengali-style fish curry showcases the bold flavors of mustard and tender fish in a rich, tangy sauce. It's a beloved dish that brings the authentic taste of Bengal to your table.

Recipe Details

• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 10 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 500g firm white fish (like rohu, catfish, or cod), cut into 2-inch pieces
• 3 tablespoons yellow mustard seeds
• 2 tablespoons black mustard seeds
• 2 green chilies, slit lengthwise
• 1 medium onion, finely chopped
• 2 tablespoons ginger paste
• 2 tablespoons garlic paste
• 2 medium tomatoes, chopped
• 1/4 cup mustard oil
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 cup water
• Salt to taste
• 2 tablespoons fresh coriander leaves, chopped
• 1 tablespoon lemon juice

Instructions

1. Soak the yellow and black mustard seeds in 1/4 cup of warm water for 30 minutes.

2. Grind the soaked mustard seeds into a smooth paste using a blender. Set aside.

3. Heat mustard oil in a large pan over medium heat until it starts smoking. Remove from heat and let it cool slightly.

4. Return the pan to medium heat and add the chopped onions. Sauté until golden brown, about 5 minutes.

5. Add ginger paste and garlic paste. Cook for 2 minutes until fragrant.

6. Add chopped tomatoes, turmeric powder, and red chili powder. Cook until tomatoes are soft and oil starts to separate, about 5-7 minutes.

7. Add the mustard paste and green chilies. Stir well and cook for 3-4 minutes.

8. Pour in 1 cup of water and bring the mixture to a simmer. Cook for 5 minutes to let the flavors meld.

9. Gently add the fish pieces to the curry. Cover and cook on low heat for 8-10 minutes, or until the fish is cooked through.

10. Season with salt to taste.

11. Remove from heat and stir in lemon juice.

12. Garnish with fresh coriander leaves before serving.

Chef's Notes

• For best results, use freshly ground mustard seeds. If unavailable, substitute with 3 tablespoons of prepared mustard paste.
• Adjust the number of green chilies to control the heat level.
• Be careful not to overcook the fish; it should be just cooked through and tender.
• This curry tastes even better the next day as the flavors develop. Store in an airtight container in the refrigerator for up to 2 days.
• For a richer curry, add 1/4 cup of coconut milk along with the water.

Nutritional Info

Per serving (approximate):

• Calories: 320
• Protein: 25g
• Healthy Fats: 18g
• Rich in Omega-3 fatty acids from fish
• Good source of Vitamin D, B12, and selenium

Serving Suggestions

Serve this Bengali Mustard Fish Curry hot with steamed white rice or fragrant Bengali-style pulao. For a complete meal, pair with a side of sautéed spinach or roasted eggplant. A cool cucumber raita can help balance the heat of the curry. This dish is perfect for a special family dinner or when entertaining guests who appreciate authentic Indian cuisine. Garnish with extra coriander leaves and a wedge of lemon for a beautiful presentation.