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When it comes to non-vegetarian food, few dishes capture the soul of regional Indian cooking quite like a spicy, tangy, and aromatic Mustard Fish Curry. This dish is a crown jewel in the world of non-veg curries, especially in Eastern Indian states like West Bengal, Odisha, and parts of Assam. Packed with the punch of mustard seeds and the subtle sweetness of fresh fish, this curry is not just a meal—it’s an experience.
Whether you’re creating a balanced non-veg platter for a weekend feast or looking for a comforting yet bold dish to enjoy with hot steamed rice, mustard fish curry checks every box.
What Is Mustard Fish Curry?
Mustard Fish Curry, also known locally as Shorshe Maach, is a traditional Indian curry in which fresh fish is simmered in a mustard seed paste along with mustard oil and green chillies. The mustard gives the dish a sharp, pungent flavour that’s unmistakably unique—a stand-out among other non-veg curries.
Unlike the heavy, creamy curries found in North Indian cuisine, mustard fish curry is light yet bold, simple yet incredibly flavorful. It’s healthy and protein-rich and beautifully represents the diversity of Indian non-vegetarian food.
Ingredients You’ll Need
One of the best things about this curry is that it doesn’t require fancy or hard-to-find ingredients. Here’s a simple list of what you need:
- Fresh fish (Rohu, Katla, Hilsa, or any firm white fish)
- Yellow mustard seeds
- Black mustard seeds (optional for extra depth)
- Green chillies
- Turmeric powder
- Salt
- Mustard oil
- Water
Yes, that’s all! The magic lies in the technique and balance of flavours, not in an overwhelming list of spices.
The Flavour Profile
Mustard fish curry is not for the faint of heart. The mustard paste gives the dish a sharp, slightly bitter flavour that’s beautifully balanced with the heat of green chillies and the earthy richness of mustard oil. It pairs perfectly with hot, steamed rice, making it a staple in countless non-veg platters served across Eastern India.
The aroma of mustard oil alone will have your mouth watering before the fish even hits the pan!
Step-by-Step Recipe
Here’s how you can make an authentic mustard fish curry at home in under 40 minutes:
Step 1: Prepare the Mustard Paste
Soak 2 tablespoons of yellow mustard seeds and 1 tablespoon of black mustard seeds in water for about 15 minutes. Then grind them with 2 green chillies and a pinch of salt to make a smooth paste. Be careful not to over-blend, or the paste can become bitter.
Step 2: Marinate the Fish
Wash and clean your fish pieces thoroughly. Rub them with turmeric and salt and set aside for 15–20 minutes.
Step 3: Fry the Fish
Heat mustard oil in a pan until it reaches the smoking point (this reduces its pungency), then lower the heat and shallow-fry the fish pieces until golden brown. Remove and set aside.
Step 4: Make the Curry
In the same pan, add the mustard paste and a bit of turmeric. Sauté for a few minutes until the raw smell is gone. Add water to make a gravy (adjust thickness based on preference). Once the gravy starts to boil, gently add the fried fish pieces.
Let it simmer for 5–7 minutes so the fish absorbs all the flavours. Finish with a few slits of green chilies and a drizzle of raw mustard oil on top.
Step 5: Serve Hot
Serve hot with plain steamed rice for a classic and comforting non-vegetarian food experience.
Why This Curry Deserves a Spot on Your Non-Veg Platter
Mustard fish curry brings something unique to your non-veg platter. While chicken and mutton dominate most non-veg curries, fish offers a lighter, healthier protein with an entirely different taste profile. If you’re someone who enjoys diverse and flavorful dishes, this one deserves a regular spot in your weekly menu.
You can even pair it with simple vegetable sides, pickles, and lentils to create a balanced and satisfying meal that reflects traditional Indian culinary wisdom.
Nutritional Benefits
Not only is this dish delicious, but it also comes with a range of health benefits:
- Fish is a great source of lean protein, omega-3 fatty acids, and essential nutrients.
- Mustard seeds have antibacterial properties and aid in digestion.
- Mustard oil, in moderation, is rich in monounsaturated fats and has been traditionally used for joint health and heart health in Indian households.
For those who are health-conscious but still love their non-vegetarian food, this is a guilt-free indulgence.
Regional Variations to Try
Like most Indian recipes, mustard fish curry has several regional variations:
- Bengali Style: Often includes nigella seeds (kalonji) and is served with rice and green chillies.
- Odisha Style: Sometimes includes garlic and uses river fish like Rohu.
- Assamese Style: Often incorporates more mustard oil and occasionally tomatoes for a tangy twist.
Feel free to play around with ingredients and techniques based on what’s available in your kitchen. That’s the beauty of Indian cooking!
Final Thoughts
Mustard fish curry isn’t just another item in the vast world of non-veg curries—it’s a statement dish. It’s bold, traditional, and deeply satisfying. Whether you’re new to Indian non-vegetarian food or a seasoned foodie looking to try something different, this curry offers a memorable culinary journey that hits all the right notes.
So the next time you’re planning a special Sunday lunch or want to wow your guests with something beyond the usual chicken curry, try this mustard fish curry. Add it to your non-veg platter, serve it with love, and watch everyone ask for seconds!
Have you tried mustard fish curry before? Share your favourite version or tips in the comments below. If you loved this recipe, don’t forget to explore more regional non-vegetarian food ideas on our blog!