2. August 2026

Bengali Mustard Fish Curry (Shorshe Maach)

Shorshe Maach is a cornerstone of Bengali cuisine, featuring tender fish simmered in a pungent, vibrant, and spiced mustard gravy. Traditionally made with Rohu or Hilsa, this recipe works wonderfully with any firm white fish steaks or fillets.

Prep time: 15 minutes | Cook time: 20 minutes | Servings: 4

Ingredients

For the Fish:

• 4 firm white fish steaks (such as Rohu, Catla, or sea bass/cod alternatives)
• ½ tsp turmeric powder
• 1 tsp mustard oil (or neutral cooking oil for frying)
• Salt to taste

For the Mustard Paste:

• 2 tbsp yellow mustard seeds
• 1 tbsp black mustard seeds (mixing both balances the sharpness)
• 2–3 green chilies (adjust to taste)
• A pinch of salt (prevents the mustard from turning bitter when ground)
• 2–3 tbsp warm water

For the Curry:

• 2–3 tbsp mustard oil (essential for authentic flavor)
• ½ tsp nigella seeds (kalonji / kalo jeere)
• 3–4 slit green chilies
• ½ tsp turmeric powder
• 1 tsp Kashmiri red chili powder (for a vibrant color without overwhelming heat)
• 1 cup warm water
• Fresh coriander leaves (chopped, for garnish)

Instructions

1. Prepare and Marinate the Fish

1. Clean and wash the fish steaks, then pat them completely dry with paper towels.
2. Rub the fish evenly with ½ teaspoon of turmeric powder and salt. Let it marinate for 10 to 15 minutes.

2. Make the Mustard Paste

1. Soak the yellow and black mustard seeds in warm water for about 15 minutes to take the edge off their bitterness.
2. Transfer the soaked seeds to a grinder along with 2–3 green chilies, a pinch of salt, and a splash of water. Grind into a smooth, fine paste.
3. Tip: Strain the paste through a fine-mesh sieve if you prefer a completely silky gravy without seed grit.

3. Lightly Fry the Fish

1. Heat 1 tablespoon of mustard oil in a heavy-bottomed pan or kadhai until it smokes slightly (this cooks out the raw mustard oil taste).
2. Gently place the fish steaks into the pan. Lightly sear them for about 1 to 2 minutes on each side just to firm up the exterior. You do not want them fully cooked or browned. Remove and set aside.

4. Build the Curry Base

1. In the same pan, add the remaining 2 tablespoons of mustard oil and heat over medium.
2. Add the nigella seeds (kalonji) and slit green chilies. Let them sizzle for a few seconds until fragrant.
3. Lower the heat, then whisk the ground mustard paste into ½ cup of warm water and pour it carefully into the pan (be mindful as it may splatter).
4. Stir in the turmeric powder and Kashmiri red chili powder. Sauté the mustard paste on low heat for 2 to 3 minutes, stirring continuously so it doesn't catch on the bottom or turn bitter.

5. Simmer and Finish

1. Pour in the remaining warm water and bring the gravy to a gentle simmer.
2. Carefully slide the seared fish steaks into the simmering mustard gravy. Spoon the sauce over the top of the fish.
3. Cover the pan with a lid and let it simmer on low-medium heat for 6 to 8 minutes until the fish is cooked through and flaky, and the oil separates slightly at the edges.
4. Turn off the heat, garnish with fresh green chilies and chopped coriander leaves, and drizzle a tiny raw drop of mustard oil over the top just before serving.

Serve hot alongside steamed white rice.