Bengali Shorshe Maach (Mustard Fish Curry)

Name: Bengali Shorshe Maach (Mustard Fish Curry)
Prep time: 20 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: East India
Ingredients: 600 g Fresh Rohu / Katla / Basa Fish Steaks; 2 tbsp Yellow Mustard Seeds; 1 tbsp Black Mustard Seeds; 4 tbsp Pure Kachi Ghani Mustard Oil; 6 slit Green Chilies; 1.5 tsp Turmeric Powder; 1/2 tsp Kalonji (Nigella Seeds); 1 tsp Salt

Non-Veg📍East India🍽️Lunch & Dinner⏱️15 mins⚡Medium👥Serves 4Seafood

Ingredients for Bengali Shorshe Maach (Mustard Fish Curry)

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Fresh Rohu / Katla / Basa Fish Steaks

600 g

Yellow Mustard Seeds

2 tbsp

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Black Mustard Seeds

1 tbsp

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Pure Kachi Ghani Mustard Oil

4 tbsp

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Green Chilies

6 slit

Turmeric Powder

1.5 tsp

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Kalonji (Nigella Seeds)

1/2 tsp

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Salt

1 tsp

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Soak yellow and black mustard seeds with a pinch of salt and 2 green chilies for 15 minutes. Grind into a silky smooth paste and strain through a fine sieve.

Step-by-Step Instructions

Soak yellow and black mustard seeds with a pinch of salt and 2 green chilies for 15 minutes. Grind into a silky smooth paste and strain through a fine sieve.

Marinate fish steaks with 1 tsp turmeric and salt for 10 minutes.

Heat mustard oil in a kadai until smoking hot. Shallow fry fish steaks for 1-2 minutes per side until lightly golden; set aside.

In the remaining oil, temper kalonji (nigella seeds) and slit green chilies.

Whisk strained mustard paste with 1 cup warm water and turmeric; pour into kadai and bring to a gentle simmer.

Slide in fried fish steaks, cover, and simmer for 5 minutes. Finish with 1 tbsp raw virgin mustard oil and fresh slit green chilies. Serve with steamed rice.