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Shorshe Maach (Bengali Mustard Fish Curry)

Shorshe Maach or Mustard fish is a traditional Bengali style fish curry made with fresh homemade mustard paste. This shorshe posto maach recipe tastes amazing with steaming hot rice.
Prep Time15 mins
Cook Time15 mins
Course: Main Course
Cuisine: Bengali, Indian
Keyword: bhapa maach, mustard fish curry, mustard salmon, shorshe maach, shorshe salmon
Servings: 4 people
Author: Arpita@Gastronomic Bong


  • mixer grinder
  • large thick bottomed pan


  • 500 grams Fish (Basa/Cod/Haddock/ Salmon/ Rui/ Bhetki/ prawns)¬†
  • 1/2 tsp Nigella seeds
  • 2 Green chillies (slit)
  • 1 tsp Turmeric powder
  • 1/2 tsp Chilli powder
  • 1 tsp Sugar/sweetener
  • Salt as per taste
  • 3 tbsp Mustard oil/ veg oil

To make mustard paste:

  • 1 1/2 tbsp Black mustard seeds
  • 1 tbsp Poppy seeds (optional)
  • 2 tbsp Yogurt ( I used Greek)
  • 2 tbsp Grated coconut (or use desiccated coconut if fresh is not available)
  • 2 Green chillies
  • 1/2 tsp Salt


  • Soak the mustard and poppy seeds (if using )in 1/4 cup of warm water for 15-20 minutes along with salt. Then add the rest of the ingredients listed under mustard paste in a food processor or mixer grinder along with 2 tbsp of water and ground it to a thick fine paste. Keep it aside.
  • Marinate the fish with 1/2 tsp turmeric powder and some salt and keep it aside.
  • Heat oil in a thick bottomed pan on medium heat. When hot temper it with nigella seeds and green chillies.
  • When the seeds crackles add the ground mustard paste along with turmeric powder, chilli powder, salt and saut√© for 7-8 minutes stirring constantly.
  • Then add 1 to 1-1/2 cup of water. Check the seasoning and add sugar/sweetener and salt if required and bring it to a boil.
  • Now slowly slide in the marinated fish and cook for 7-8 minutes on medium heat. Simmer till the sauce thickens. There should be enough sauce to coat the fishes. It will not be thin and soupy.
  • Serve it hot along with rice.