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Traditional Rohu Fish Curry Recipe – Authentic Indian Dish

Freshly prepared fish curry served in a platter, garnished and ready to enjoy

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.

Cooking Method ,
Cuisine
Difficulty Intermediate
Time
Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins
Servings 4
Calories 307
Best Season Suitable throughout the year
Description

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:
  • 500gm Rohu or Katla Fish (cleaned and cut into pieces) (We like Rohu fish, but if you prefer any other type of fish, you can use the one of your choice.)
  • 1 tsp Turmeric Pwdr
  • 1 tsp Red Chilli Pwdr
  • 1 tsp Salt
  • 1 tbsp Mustard oil
  • For Mustard Paste:
  • 4-5 tbsp Mustard Seeds (Yellow or Black, soaked in water)
  • 5 cloves of Garlic
  • 2-3 Green chillies
  • For Fish Gravy:
  • 1 Tomato (Medium)
  • 8-10 tbsp Mustard oil (for deep frying)
  • 1 tsp coriander powder
  • 1 tsp Cumin powder
  • 1 tsp Red chilli powder
  • 1 Bay leaf
  • 1 Red chilli (dried)
  • 1 tsp Fenugreek seeds
  • 2 tsp Salt (as per taste)
  • 5-6 tbsp Green peas (optional)
  • 2 tbsp Fresh coriander leaves (for garnishing)
How to make Fish Curry (Step-by-Step Guide)
  1. Ingredients at GlanceIngredients for Fish Curry in Mustard Gravy, including fish, mustard seeds, spices, and fresh vegetables.
  2. Marinate the Fish
  3. Freshly cleaned fish pieces ready for marination in Indian spices for fish curry.

    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.
  4. Marinated fish pieces with turmeric, salt, red chili powder, and mustard oil.

    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.

  5. Prepare the Mustard Paste
  6. Blending mustard seeds with green chilies to make a smooth mustard paste.

    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.

  7. Smooth mustard paste in a bowl, ready for fish curry preparation

    Set the mustard paste aside—this will be your magic masala for creating a bold and pungent gravy that makes this fish curry unforgettable.

  8. Fry the Fish
  9. Oil heating in a pan, ready for frying fish for curry.

    Heat mustard oil in a pan over medium to high heat until it begins to shimmer and lightly smoke.

  10. Frying marinated fish pieces in mustard oil until golden brown.

    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.

  11. Crispy fried fish set aside, ready to be added to fish curry

    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.

  12. Cook the Gravy
  13. Whole dry spices toasting in a pan for aromatic fish curry base

    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.

  14. Adding mustard paste and spices to the pan to create the fish curry gravy.

    Now, add the mustard paste, along with red chili powder, turmeric powder, coriander powder, cumin powder, and salt to taste.

  15. Mustard paste cooking with aromatic spices for flavorful fish curry

    Mix everything together well and cook for atleast 5-7 minutes until it smells good and the raw taste goes away.

  16. Chopped tomatoes being added to the fish curry gravy for flavor.

    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.

  17. Adding fresh green peas into a bubbling fish gravy, blending with the aromatic spices to enhance the flavor and texture of the dish.

    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.

  18. Pouring water into the curry mixture to adjust the consistency.

    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.

  19. Carefully placing fried fish pieces into the simmering gravy.

    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.

  20. Serving Fish Curry in Mustard Gravy with steamed rice or homemade parathas.

    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!

Nutrition Facts

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.

Keywords: Curry fish, curry fish recipe, how to prepare fish curry, how to make fish curry, curry fish recipe
Portrait of Nita, founder of Nita's Platter, smiling warmly in a professional setting, reflecting a passion for culinary arts and personalized service.
Nita Anand
A Food Blogger

Hey there! I’m Nita, the heart and soul behind Nita's Platter. By profession, I’m an HR professional, but my passion for cooking pulls me into the kitchen to create a beautiful mess where something delicious is always in the works. I believe food is more than just nourishment; it’s a way to connect, share stories, and create. 

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Nita Anand