Bengali Mustard Fish Curry (Shorshe Ilish-Style) Recipe

Published: February 25, 2026
Sabbir KarimSabbir Karim
Categories: Bangladeshi, Seafood, Sauces & Condiments
Tags: Dinner, Fish, Bangladeshi, Bengali, Curry, Mustard
Bengali Mustard Fish Curry served in a shallow bowl, visible pieces of cooked fish in a vibrant yellow mustard-turmeric gravy, green chilies, sliced onion, and fresh cilantro garnish. Cuisine style: Bangladeshi/Bengali. Presentation: rustic ceramic bowl on a wooden table with a linen napkin and a small bowl of steamed rice beside it, warm natural lighting, shallow depth of field, appetizing close-up. IMPORTANT: No text, no labels, no captions, no words on the image. Pure food photography only.

Mustard Fish

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

  • 1.5 lb Fresh fish steaks (hilsa, salmon, or cod)
  • 3 tbsp Yellow mustard seeds (or mixed mustard)
  • 1/4 cup Plain yogurt
  • 3 tbsp Mustard oil
  • 1 tsp Turmeric powder
  • 1 tsp Red chili powder
  • 1.5 tsp Salt
  • 1/2 tsp Sugar
  • 3 pieces Green chilies
  • 1 tbsp Garlic paste
  • 1 tbsp Ginger paste
  • 1 pieces Onion, thinly sliced
  • 1/2 tsp Nigella seeds (kalonji)
  • 1/2 cup Water
  • 1/4 cup Fresh cilantro, chopped
  • 1 tbsp Lime juice

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. When the fish is done, remove from heat and stir in lime juice and chopped cilantro. Let rest 2 minutes to settle the flavors.

  9. 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.