Hey food lovers! Today, let’s dive into one of those soul-comforting dishes that feels like a warm hug—Fish Curry in Mustard Gravy. Known as Shorshe Maach in Bengali cuisine, this dish combines tender fish with a rich, tangy mustard sauce that’s both creamy and pungent.
The mustard seeds, ground to a paste with green chilies, lend an earthy sharpness, while the addition of fresh turmeric and spices adds depth and warmth..
The secret here? Mustard paste, made fresh with green chilies, giving it that signature kick and smoky warmth.
There’s a unique coziness to this dish that somehow brings everyone around the table together, especially when paired with a heap of hot Steamed Rice or homemade crisp Tawa Paratha.
If you’re craving a taste of the coast and a touch of nostalgia, this Easy Fish Curry Recipe will win your heart—one delicious, mustardy bite at a time.
Traditional Rohu Fish Curry Recipe – Authentic Indian Dish
About The Recipe
About Fish Curry Recipe:
For this delicious Spicy Fish Curry, we often use rohu or katla fish, which add amazing flavors that make it unforgettable!
The magic lies in the mustard paste, which, along with a few key spices, creates a bold, pungent taste that defines Shorshe Maach.
One caveat, though: if you’re not a fan of mustard's punchy flavor, you can make this curry without it, but you’ll miss out on its unique essence.
This dish is still one of the easiest Fish Curries to prepare, so let’s dive in and bring these flavors to life together!
Ingredients for Bengali fish curry recipe with mustard
For Marination:
For Mustard Paste:
For Fish Gravy:
How to make Fish Curry (Step-by-Step Guide)
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Ingredients at Glance
Marinate the Fish
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Take 500g of rohu or katla fish and rinse it thoroughly under cold water. To ensure it’s clean, wash the fish pieces 2 to 3 times, gently rubbing to remove any scales or residue.
We like Rohu fish, but if you prefer any other type of fish, you can use the one of your choice. -
Add turmeric powder, salt, red chili powder, and 1 tablespoon of mustard oil to the cleaned fish pieces. Gently rub the spices and oil into the fish, making sure each piece is evenly coated. Let the marinated fish sit for about 10 minutes to absorb the flavors.
Prepare the Mustard Paste
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Soak mustard seeds in water for 10–15 minutes to soften. Blend them in a grinding jar with green chilies and garlic cloves. Add water as required to make a fine paste.
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Set the mustard paste aside—this will be your magic masala for creating a bold and pungent gravy that makes this fish curry unforgettable.
Fry the Fish
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Heat mustard oil in a pan over medium to high heat until it begins to shimmer and lightly smoke.
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Once the oil is hot, gently add the marinated fish pieces to the pan. Fry each side for about 3-4 minutes, or until they turn a light golden color.
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Once the fish is fried on both sides and has achieved a light golden color, carefully remove it from the pan using a slotted spatula and set it aside on a plate while we prepare the gravy.
Cook the Gravy
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In the same pan, with the remaining oil, add 1 red chili and a bay leaf and fenugreek seeds. Sauté for a minute until the spices release their aroma.
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Now, add the mustard paste, along with red chili powder, turmeric powder, coriander powder, cumin powder, and salt to taste.
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Mix everything together well and cook for atleast 5-7 minutes until it smells good and the raw taste goes away.
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Add chopped tomatoes to the pan and stir well. Cook for about 5 minutes, or until the tomatoes soften and blend into the mixture. It will create a rich base for your curry.
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Now, it’s time to add green peas to the pan for a pop of color in your gravy. Stir them in and cook for a few more minutes until they are heated through and tender.
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Pour in 1 to 1 half cups of water or, adjusting the amount based on how thick you want your curry to be. Stir well and bring the mixture to a gentle boil.
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Carefully place the fried fish pieces into the gravy. Cover the pan and cook on low heat for about 5-7 minutes. This allows the fish to absorb all the delicious flavors from the gravy.
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Your fish curry is now ready! Garnish it with fresh coriander leaves for a touch of color and flavor. Serve it hot with steamed rice or homemade Tawa Paratha for a delightful meal. Enjoy!
Servings 4
- Amount Per Serving
- Calories 307kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 2.1g11%
- Cholesterol 109mg37%
- Sodium 745mg32%
- Potassium 711.2mg21%
- Total Carbohydrate 6.1g3%
- Dietary Fiber 1.1g5%
- Sugars 2.7g
- Protein 36g72%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Notes
Fresh Fish: Use fresh Rohu fish if possible. Fresh fish has a firmer texture and better flavor, which enhances the overall taste of the curry.
Marinate the Fish: Marinate the fish with salt and turmeric for about 15–20 minutes before cooking. This removes any raw smell, enhances flavor, and helps prevent the fish from breaking while frying.
Pre-Frying the Fish: Lightly fry the marinated fish pieces before adding them to the curry. This helps lock in their flavor and texture, making them less likely to break apart in the curry.
Spice Balance: Rohu fish has a mild taste, so be mindful not to overpower it with too many spices. Balance the spices well to let the fish flavor shine through.
Cook on Low Heat: Once the fish is added to the curry, simmer on low heat to allow the flavors to meld without overcooking the fish. Overcooked fish can become dry and lose its tenderness.
Use Freshly Ground Spices: Freshly ground spices, like cumin or coriander, can make a noticeable difference in the aroma and taste of the curry.
Resting Time: Let the curry rest for 10–15 minutes after cooking. This allows the flavors to develop and makes the curry taste even better.
Serving Tip: Rohu Fish Curry pairs well with steamed rice or homemade crisp Paratha. Serve hot for the best experience.
