Shorshe Maach: Bengali mustard fish curry

Shorshe maach has to be one of our family’s all time favorite recipes. Quick, healthy and so flavorful. Made with a few simple ingredients , this recipe has been handed down from my mom, but has been reinvented FC style. This dish will tickle your taste buds to no end. The whole ground mustard, the green chili peppers and the sweet ripe tomatoes will play havoc on your tongue and you will love it 😉 — Enjoy!

To serve 4

Tilapia/ Pomfret/King Fish/Salmon — About 4-5 (6-8 oz. each) pieces
2 Tsps turmeric powder
2 Tsps salt


2 Tbsp whole black mustard seeds
1-2 Green chilies
2-3 Cloves garlic

1 sprig of curry leaves
1-2 medium sized tomatoes chopped
1/2 – 1 cup of water (depending on the thickness of the gravy desired)

2-3 Tbsp of chopped fresh cilantro leaves
Salt, black pepper and red chili powder as desired.

Wash and pat dry the fish. Rub salt and turmeric powder and keep aside. 
Grind the Masala in a couple Tbsp of water till a smooth paste. Add more water tsp by tsp as needed.

In a shallow pan, Fry the fish lightly in a 2-3 Tbsp of OO/Vegetable or Mustard oil (for the BEST and the most authentic taste). Fry for a couple of minutes on each side, drain on paper towels and keep aside. 

In the remaining oil, let curry leaves sputter for a minutes and add the tomatoes and stir fry for a minute. Add the mustard paste and water and let it come to a rolling boil. Slide the fish in the gravy and let cook on medium heat for 5-6 minutes and till the gravy thickens. Season with salt and red chili powder as desired. 

Garnish with cilantro leaves and serve with steamed white rice, papad and Indian pickle. 

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