🐟 Bengali Shorshe Maach: Fish in Mustard Sauce

Bold, pungent, and deeply nostalgic—this dish is a Bengali classic.

Introduction

Ask any Bengali what dish brings them home in a single bite, and chances are they’ll say Shorshe Maach—fish cooked in a sharp, mustard-based gravy. It’s not just a recipe; it’s an emotion. Passed down through generations, Shorshe Maach is a dish where mustard seeds and mustard oil take center stage, enveloping tender fish in an unforgettable, piquant sauce.

If you love regional Indian cuisine, this recipe is a must-try. And the good news? You can find mustard seeds and mustard oil easily at India Bazaar South Africa, your one-stop destination for Indian groceries.

What Makes Shorshe Maach Special?

• Mustard in Two Forms: The dish uses both black mustard seed paste and mustard oil, offering layers of sharp, earthy flavor.

• Simple Ingredients, Big Flavor: No tomatoes, onions, or heavy spices—just a few bold components used right.

• Tradition in Every Spoon: Common in Bengali households for lunch, especially on Sundays or during festivals.

Ingredients

Serves: 4
Prep Time: 15 minutes
Cook Time: 15 minutes

• Fresh fish (Rohu, Hilsa, or Tilapia) – 500g (cleaned and cut into steaks)

• Black mustard seeds – 2 tablespoons

• Green chilies – 4 to 5 (adjust to taste)

• Turmeric powder – 1 teaspoon

• Salt – to taste

• Mustard oil – 4 tablespoons

• Warm water – ½ cup (for gravy)

• Kalonji (optional) – ¼ teaspoon

🛒 Find black mustard seeds and mustard oil at India Bazaar

Preparation Steps

Step 1: Soak and Grind the Mustard

Soak the mustard seeds in warm water for 10 minutes. Drain and grind with green chilies, a pinch of salt, and a splash of water to make a fine paste. Strain it (optional) to remove bitterness if seeds are old.

Step 2: Prep the Fish

Rub the fish steaks with turmeric and salt. Let it marinate for 10 minutes.

Step 3: Fry the Fish

Heat mustard oil in a kadhai until it reaches smoking point (this removes bitterness). Lower heat and shallow fry the fish until both sides are golden. Remove and keep aside.

Step 4: Cook the Mustard Gravy

In the same oil, add kalonji if using. Add the mustard-chili paste and sauté for 2–3 minutes on medium flame. Add half a cup of warm water and bring to a boil.

Step 5: Add the Fish and Simmer

Gently place the fried fish into the mustard gravy. Let it simmer uncovered for 6–8 minutes, turning once carefully. Adjust salt and turn off the flame.

Serving Suggestions

• Always serve with plain steamed rice—nothing else does justice.

• Drizzle a few drops of raw mustard oil over the top before serving for an extra kick.

• Best enjoyed fresh, but you can refrigerate leftovers for a day. The flavor deepens!

Mustard Tips from a Bengali Kitchen

• Mustard paste turns bitter if over-ground or stored too long. Use freshly made paste.

• Always heat mustard oil until it smokes to reduce raw pungency.

• For a milder version, use yellow mustard seeds or mix yellow and black 50/50.

Why Shop at India Bazaar?

At India Bazaar, you can find everything you need for this recipe:

• IB Mustard Seeds (Small or Big) – Fresh and aromatic

• Mustard Oil – Premium brands, ideal for authentic Bengali flavor

• Green Chilies – Often available fresh or frozen

• Daily Essentials Packs – Include mustard seeds and oil

With reliable stock, quality brands, and delivery across South Africa, it’s the easiest way to cook regional Indian food without compromise.

Final Thoughts

Shorshe Maach is more than just fish curry—it’s a flavor memory. A bite of this dish brings with it the rush of mustard sharpness, the softness of fish, and the warmth of home. It’s proof that less is more when the ingredients are bold and the technique is rooted in tradition.

So, tie your apron, grab your mustard seeds, and cook a piece of Bengal in your kitchen today.