Authentic Bengali Mustard Fish Recipe Indian Fish Recipe

Authentic Bengali Mustard Fish:

” Fresh, thick fish, cooked in a spicy-creamy mustard, poppy seeds, and green chilies paste for an aromatic and melt-in-your-mouth delight “ Calling ALL my Fish Lovers as this popular Bengali Fish recipe is extremely addicting and you cannot stop at just 1 piece, so make some extra and some for the next day too 😉 The Indian “State of Bengal” is extremely popular all over the world for its sweets and fish recipes and among these: The Bengali Mustard Fish Curry or Shorshe Maach (lovingly called in Bengali language) stands out as a quintessential Bengali delicacy, cherished for its exquisite taste and cultural significance There is not a single house within Bengal or Bengali’s living anywhere in the world, where this recipe is not a part of everyday cuisine. And everytime I visit Kolkatta (Capital of Bengal), this is the first thing and also the last thing that I taste during my trip. This recipe has been shared within our family for ages and is as simple and authentic as it can be. Also, remember, just like any everyday common recipe, every house has its own version of this dish ranging from less spicy to absolutely tongue-tantalizing spicy. The most common feature in all the recipes is the use of mustard paste – without which it cannot be made.

Bengali Mustard Fish Ingredients:

To recreate the authentic flavors of this popular fish curry from Bengal (India), you’ll need the following ingredients

Fresh Fish – you can choose rohu, hilsa, mackerel, tilapia, or salmon Mustard Oil – Indian Kachi Ghani mustard is preferred Yellow Mustard Seeds – for the paste Black Mustard Seeds – for frying the fish Poppy Seeds Fresh Green Chilies Turmeric Powder Water

What Kind of Fish to Use for the Mustard Fish Curry?

This is an extremely important question and here are the options: If Living in India, Use the Following Fish:

Fresh Hilsa/ilish, Rohu, Bhetki, Any light Fresh Water White Body Fish

If Living Abroad, Use the Following Fish:

Fresh Tilapia, Mackerel, Salmon, Barramundi, Cod, Mahi-Mahi

Although tastes best with fresh fish but frozen and properly thawed fish can be used too.

How to Make Shorshe Maach:

Once the ingredients are gathered, its a simple recipe and is ready in no time. So let’s go ahead and begin: Marinate the Fish with Turmeric:

Thoroughly clean the fish, and remove any scales/shells, thick skin, or bones hanging out. Pat it dry with a paper towel and if using whole fish, then cut it into medium-sized pieces. Keep it in a clean and big bowl. Pour 2 tbsp mustard oil on the cut fish pieces and rub it on the fish evenly on all sides. Sprinkle 1 tbsp of turmeric powder and rub it on all sides of the fish. Keep this aside for 10-15 minutes or longer if you can. (this helps retain the rich yellow color and remove any fish smell).

Prepare Bengali Mustard Paste:

Take 1 cup of warm water, soak yellow mustard and poppy seeds in it for 5-10 minutes. Pour this soaked mix in a mixer jar (that can make fine paste), along with green chili. Pulse to form a smooth paste. In this paste, add 2 tbsp mustard oil and whisk everything to form a smooth paste. Keep the paste aside.

Make the Bengali Shorshe Maach: step by step pictorial instructions below

Heat 3 tbsp mustard oil in a kadhai/wok or large skillet. Add 1 tsp of black mustard seeds and let it splutter. Now, add the marinated fish. Cook the fish evenly on both sides. (takes 5-7 minutes on medium-low flames).

Wondering if the fish is evenly cooked? You can stick a toothpick in the fish and if it comes out clean, its cooked. Once the fish is cooked, add the mustard paste (shorshe paste) and lightly stir everything together. Cover this and cook for 3-5 minutes on medium-low flames. (this paste cooks really fast, so be careful and keep an eye to prevent burning it).

Once the fish and paste have cooked together for 5 minutes, add 1/2 cup of water, chopped green chilies (if using), and stir everything. Let this simmer for 5 minutes on low flames. Finally, pour 1 tbsp of raw mustard oil and turn off the heat. Transfer the dish to a serving bowl. Enjoy with steamed fish

Serving Suggestions & Pro-Tips:

The recipe is served mostly with freshly steamed rice as they are match made in heaven. But you can also serve it along with fresh salad, potatoes (another favorite Bengali recipe), and maybe 1-2 more fish or sauteed green leafy veggies like spinach, mustard leaves, etc. You can also include a slice or two of your favorite Bengali Lemon – Gondhoraj ** If you don’t like the taste of mustard oil, you can use olive oil/canola oil/vegetable oil.

This dish is not just a regular dish; it’s a celebration of flavors, traditions, and the vibrant spirit of Bengal. With its harmonious blend of mustard, spices, and fresh fish, this iconic recipe encapsulates the essence of Bengali cuisine, inviting you to savor every bite and embrace the culinary heritage of the region. So, why not embark on this gastronomic adventure and experience the magic of Bengali flavors in your own kitchen? — Happy Cooking 🙂

You Can These Other Bengali Recipes:

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Rohu Fish:

You can use fresh white fish and can use frozen after thoroughly thawing it. For this recipe, you need thick cute fish or fish steak. The thicker they are, the better they fry and taste. You can use tilapia or salmon too