Bengali Fish Curry with Mustard
Shorshe Bata Maach
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!

Protein
25g
Carbs
9g
Fat
20g
Calories
310 kcal
Ingredients
Directions
Prepare the Fish
- Rub the fish fillets with turmeric and salt. Let them marinate for 10 minutes.
- 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.
- Remove the fish and set aside.
Make the Mustard Curry
- In the same pan, add the remaining mustard oil and heat over medium flame.
- Add mustard seeds paste, garlic, and ginger. Sauté for 1 minute until fragrant.
- Add chopped onions and green chilies. Cook until the onions are translucent.
- Stir in the chopped tomatoes and cook until they soften, about 5 minutes.
Simmer and Serve
- Add 1 cup of water to the pan and bring to a simmer.
- 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.
- Adjust salt to taste.
- Garnish with chopped cilantro and serve hot with steamed rice.
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