Bengali Mustard Fish Curry (Shorshe Ilish-Style) Recipe
Mustard Fish
A bright, mustard-forward Bangladeshi fish curry—bold, tangy, and simple to make.
Nutrition (per serving)
This is my take on a classic Bangladeshi mustard fish—rich, punchy, and full of personality. The sharp bite of fresh mustard paste combines with turmeric and a touch of yogurt to make a silky, tangy sauce that clings to tender fish pieces; it's simple, soulful cooking that tastes like home.
I love serving this with steaming rice and extra green chilies on the side. It's bold but approachable: if you love bright flavors and fish, this curry will become a weeknight favorite you’ll be proud to pull together.
Ingredients
- Fresh fish steaks (hilsa, salmon, or cod):1.5 lb
- Yellow mustard seeds (or mixed mustard):3 tbsp
- Plain yogurt:1/4 cup
- Mustard oil:3 tbsp
- Turmeric powder:1 tsp
- Red chili powder:1 tsp
- Salt:1.5 tsp
- Sugar:1/2 tsp
- Green chilies:3 pieces
- Garlic paste:1 tbsp
- Ginger paste:1 tbsp
- Onion, thinly sliced:1 pieces
- Nigella seeds (kalonji):1/2 tsp
- Water:1/2 cup
- Fresh cilantro, chopped:1/4 cup
- Lime juice:1 tbsp
Instructions
-
Make the mustard paste: toast mustard seeds lightly in a dry skillet over medium heat for 30 seconds, then grind with 2 tbsp water to a coarse paste. If you like extra heat, add 1 tsp mustard seeds unground.
-
In a bowl, mix the mustard paste with yogurt, turmeric, red chili powder, 1 tsp salt, and 1/4 tsp sugar. Add the fish pieces and coat gently; let sit 10 minutes while you prep the aromatics.
-
Heat mustard oil in a heavy pan over medium heat until it shimmers and just starts to smoke, then reduce to medium-low. Add nigella seeds and sliced onion and sauté until the onion softens and turns translucent, about 4–5 minutes.
-
Add garlic and ginger paste and cook 1 minute until fragrant. Stir in the remaining turmeric, 1/2 tsp salt, and the remaining sugar to balance the mustard's sharpness.
-
Pour the mustard-yogurt mixture into the pan and add 1/2 cup water. Bring to a gentle simmer, then taste and adjust salt or sugar as needed—the sauce should be bright and slightly piquant.
-
Gently add the marinated fish in a single layer, tucking green chilies among the pieces. Cover and simmer on low for 8–10 minutes, or until the fish is cooked through and flakes easily.
-
Carefully spoon the sauce over the fish once or twice while it cooks so the flavors meld; avoid stirring aggressively to keep the fish intact.
-
When the fish is done, remove from heat and stir in lime juice and chopped cilantro. Let rest 2 minutes to settle the flavors.
-
Serve hot with steamed basmati rice, a wedge of lime, and extra green chilies if desired.
Tips & Notes
- If fresh mustard seeds are hard to find, use prepared yellow mustard blended with a little oil, but fresh seeds give a brighter flavor.
- Choose firm-fleshed fish that holds up to simmering—salmon, cod, or a similar local fish work well if ilish isn't available.
- Toast and grind mustard just before using for the best pungency; refrigerated mustard paste can mellow quickly.
- Control the heat by adjusting green chilies and red chili powder; traditional Bengali versions can be fiery, so taste as you go.
