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Chef Priya
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Easy recipes, bold spices, and stories from my family kitchen.

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Bengali Fish Curry with Mustard

Shorshe Bata Maach

(55 reviews)
"

This curry is a beautiful balance of heat and tang. The unique flavor of mustard oil and the ground mustard seeds is what makes this dish quintessentially Bengali. Enjoy with a squeeze of lemon for an extra zing!

"
Bengali Fish Curry with Mustard
Prep time:20 mins
Cook time:25 mins
Total time:45 mins

Protein

25g

Carbs

9g

Fat

20g

Calories

310 kcal

Servings:
4
Gluten FreeDairy Free

Ingredients

firm white fish fillets4 pieces
(such as tilapia or cod)
saltto taste
mustard oil4 tbsp
green chili2
(slit)
onion1 medium
(finely chopped)
tomato1 medium
(chopped)
garlic2 cloves
(minced)
fresh ginger1 tsp
(grated)
water1 cup
fresh cilantrofor garnish
(chopped)

Spices

turmeric powder1 tsp
black mustard seeds2 tbsp
(ground to a paste)

Directions

Prepare the Fish

  1. Rub the fish fillets with turmeric and salt. Let them marinate for 10 minutes.
  2. Heat 2 tablespoons of mustard oil in a pan over medium heat. Once hot, gently add the fish fillets and fry them until golden on both sides, about 3–4 minutes per side.
  3. Remove the fish and set aside.

Make the Mustard Curry

  1. In the same pan, add the remaining mustard oil and heat over medium flame.
  2. Add mustard seeds paste, garlic, and ginger. Sauté for 1 minute until fragrant.
  3. Add chopped onions and green chilies. Cook until the onions are translucent.
  4. Stir in the chopped tomatoes and cook until they soften, about 5 minutes.

Simmer and Serve

  1. Add 1 cup of water to the pan and bring to a simmer.
  2. Gently place the fish fillets back into the pan. Cover and simmer for 10 minutes, allowing the flavors to meld and the fish to cook through.
  3. Adjust salt to taste.
  4. Garnish with chopped cilantro and serve hot with steamed rice.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.