ShorsheMaach (Bengali Mustard Fish Curry)

ShorsheMaach (Bengali Mustard Fish Curry)

Prep Time

30 mins

Cook Time

20 mins


  • 500 grams Fish (Basa/Cod/Haddock/ Salmon)
  • 1/2 tsp nigella seeds
  • 2 green chillies, slit
  • 1 tsp Rajah Turmeric Powder
  • 1/2 tsp Rajah Chilli Powder
  • 1 tsp sugar/sweetener
  • Salt as per taste
  • 3 tbsp mustard oil/ veg oil

To make mustard paste:

  • 3 tbsp Rajah Black Mustard Seeds
  • 1 tbsp poppy seeds (optional)
  • 2 tbsp thick Yoghurt
  • 2 tbsp grated coconut (or use desiccated coconut if fresh is not available)
  • 2 green chillies
  • 1/4 tsp salt


  1. Soak the mustard and poppy seeds (if using) in 1/4 cup of warm water for 30 minutes. Then add all the ingredients listed under mustard paste in a food processor or mixer grinder and ground to a paste. If it feels too thick add a tbsp of water and grind it to a fine paste. Set it aside
  2. Marinate the fish with 1/2 tsp turmeric powder and some salt and set it aside.
  3. Heat oil in a thick bottomed pan on medium heat. When hot, temper it with nigella seeds and green chillies.
  4. When the seeds crackles add the ground mustard paste along with turmeric powder, chilli powder, salt and sauté for 7-8 minutes stirring constantly.
  5. Then add 1 to 1-1/2 cup of water. Check the seasoning and add sugar/sweetener and salt if required and bring it to a boil.
  6. Now slowly slide in the marinated fish and cook for 7-8 minutes on medium heat. Simmer till the sauce thickens. There should be enough sauce to coat the fishes. It will not be thin and soupy.
  7. Serve it hot along with rice.