Mustard Fish Curry | Indian Fish Masala Recipe

Fish curry is a delightfully tasty, runny gravy that goes well with boiled rice. It is satisfying, nutritious, and packed with a burst of Indian spice flavor. It is a flavorful dish that combines the pungency of mustard paste, aromatic mustard oil, and tender freshwater fish, which adds a unique flavor dimension to the fish curry. The strong flavor of mustard and the heat of spices make the dish delicious and unique from other fish curries.

This detailed recipe not only provides step-by-step instructions but also delves into the rich history and cultural significance of the dish. I figured out an easy-to-make, authentic Fish curry recipe with extra tips and tricks using basic ingredients, a classic recipe you can try at home. We will tell you this recipe.

What is Fish Curry?

Especially in South Asian and Southeast Asian cuisines, Fish curry is a flavorful and popular dish where fish is simmered in a spiced gravy. In various ways, using different locally available ingredients like tamarind, raw mango, coconut, poppy seeds, etc. Typically involves a blend of aromatic spices, tomatoes, and ginger garlic paste, etc.

It can be made as mild or as spicy as you wish by adjusting the amount of spices. The preparation and ingredients can vary widely across different regions, reflecting local tastes and culinary traditions.

In this post, I showed you how to make the mustard fish curry most easily, where the mustard paste is a versatile ingredient offering a different taste experience.

About Mustard Fish Curry 

This curry is particularly popular in regions like West Bengal and Odisha. Fish mustard curry, known as shorshe Maach (shorshe means Mustard and maach means fish) in Bengali cuisine, and in Odisha, a similar dish called Macha besara jhola. It is prepared with fresh fish like rohu,bhakura,katla, Catfish, Mullet, Tilapia, or hilsa. Where the mustard paste is based, it often incorporates additional ingredients like ginger, garlic, tomatoes, and spices.

Steamed hot rice with this Mustard fish curry is comfort food at its best. You might find it spicy, but oh yeah, you can’t stop eating!

Cultural significance 

The distinctive pungency of mustard not only defines the dish’s taste but also reflects the region’s agricultural heritage. For the Bengali and Odia diaspora, mustard fish curry serves as a culinary bridge to their heritage. It is revered as a delicacy and often featured in festivals and weddings.

How I make a simple with 3 steps

• This fish curry is made in the traditional style, but I used mustard oil and mustard paste to give a unique and different taste. Before cooking, first I take a grining jar, add mustard, cumin, chillies, garlic, ginger, and water. Grind and make a smooth mustard paste.

• Lots of people add directly to the simmering curry, but I prefer to marinate the fish pieces with turmeric, salt, red chili powder, and ginger garlic paste, and then fry the fish until golden on both sides. This cut down the fishy smell and set it aside.
• Heat a pan, add oil,panchaphutana, green chilli, chopped onion, ginger garlic paste, and mustard paste. Cook briefly, then add tomato to make a gravy. Return the fried fish to the pan simmer until cooked through.

Recommended Kitchen tools to make the recipe:

• A large pot or pan – For cooking this dish, use a pot or pan of the right size.
• Knife – A sharp and high-quality chef’s knife is essential.
• Spatula – to stir and turn fish pieces and transfer them.
• Mixing bowl – Useful for marinating the fish and spices.
• Regular Blender – To achieve a smooth mustard paste.
• Chopping board – For chopping onions, garlic, ginger, tomato, chilli, and cutting fish.
• Measuring spoon – to accurately measure.

🥣 Ingredients We Need to Make Mustard Fish Curry

Ingredients:-

For Mustard Paste –

• Mustard seeds – 3 tbsp
• Jeera/cumin Seeds – 1 tbsp
• Garlic Cloves – 7 to 8 
• Red Chilli – 2 no.
• Green Chilli – 1
• Ginger – 2 inch
• Water – 2 to 3 tbsp

For marinating –

• Rohu Fish – 1/2 Kg
• Turmeric Powder – 1+1 tsp
• Red Chilli Powder –  1tbsp +1 tsp
• Salt – As per taste
• Ginger Garlic Paste – 1 tbsp + 1 tbsp
• Oil – for frying

For Gravy –

• Oil – 3 tbsp
• Cumin seeds – 1/2 tsp
• Clove – 2
• Cardamom – 2
• Cinnamon Stick – 1 
• javitri – 1
• Chopped onion – 3
• Mustard paste – 3 tbsp
• Curry leaf – 1 string
• Tomato Puree – 3 Nos
• Garam Masala – 1 tsp
• Chopped Coriander 
• Water – 2 cups

What Kind Of Fish is Good For Mustard Curry

Mustard Fish Curry can be made with a wide variety of fresh fish that are available in your local market. This recipe can be customised and adapted to your preference. I have made this recipe many times now and used varieties of fish; everything turned out great. Here are some options that I can share-

• Rohu (Rui) and Katla: Firm flesh and mild flavor.
• Tilapia: widely available freshwater fish and Firm texture. 
• Hilsa: Its rich, oily texture.
• Bhetki:  versatile fish with a delicate flavor. 
• Tangra: Smaller freshwater fish.

How to make Mustard Fish Curry (step-by-step process )

Step 1: ( Prepare the Mustard paste )

• Take a blending jar, add mustard seeds, cumin seeds, Garlic Cloves, Ginger,  Red and Green Chillies, and add water to make a smooth paste.

• If you find the paste too thick, add more water and run the mixer-grinder for another minute. Smooth mustard paste is ready. Keep aside.

Step 2: (Marinate the Fish)

• Clean the Fish Pieces and drain the excess water.
• Add turmeric, red chilli, salt, and ginger garlic paste, mix everything well until well-coated. Marinate the fish pieces. Set aside for 10 minutes.

Step 3: (Fry The Fish)

• Heat a frying pan, add mustard oil. Heat it on a high flame until it reaches its smoking point. Heating oil is important.
• Place one by one the marinated fish pieces. Keep the flame medium-fry until they are golden brown on both sides. Remove and set aside.

Step 4: (Prepare the mustard Curry)

• Heat a kadai or pan with oil. Add ½ tsp of cumin seeds. Allow them to crackle.
• Then add Clove, Cardamom, Cinnamon Stick, Javitri, chopped green chilli, and 1 string of curry leaves. It imparts a unique flavor to the curry.

• Add chopped onion, stir, and sauté until it transolunt. Keep the flame medium, onion looks golden, add the red chilli powder, turmeric powder, and ginger garlic paste. Mix and cook until the rawness is gone.

• Keep the flame low, add the prepared mustard paste (3 tbsp), and cook for 30 seconds to 1 minute to eliminate the raw smell.
• Immediately add ¼ cup of water, mix, and cook 2 minutes, then add tomato puree. Cover and cook until the oil is extracted.

• Nice aroma comes from the curry. Add 2 cups of water, mix well to make lump-free gravy. You can adjust the amount of water to your preference.
• Allow the gravy to boil, then gently place the fried fish pieces into the gravy.

• Cover and simmer for 5 to 10 minutes. Allow the fish to absorb the flavors and see the traces of oil on top.

• Taste test to adjust the salt and garam masala. Garnish with chopped coriander leaves and split green chilli. Spicy and tasty Fish curry is ready. Switch off the flame.

Step 5: (Serving)

• Serve the Fish curry hot with steamed rice, as it is a soupy curry. Also, add a side salad to taste. The neutral flavor of plain steamed rice balances the pungency of the mustard. It makes a classic pairing and also enhances the overall dining experience.
• You can also add a sprinkling of mustard oil on top of fish curry for a more mustardy flavor.

Tips and variations

• Fish selection: While the Rahu fish is traditional, you can use other fresh, firm white fish.
• Gentle Frying: When frying the fish, make sure the frying pan is hot. Avoid frequent turning to maintain the integrity of the fillets.
• Mustard Oil: For the authentic flavor, use mustard oil. Ensure it’s heated to its smoking point to reduce pungency.
• Spice Level: Adjust the number of green chilies and red chili powder to suit your reference. For a milder curry, opt for fewer or milder chilies.
• Consistency of Gravy: Adjust water quantity to achieve the desired gravy thickness. Remember, fish tend to absorb gravy, so plan accordingly.
• Serving: top up with sliced green chillies and a drizzle of mustard oil for a true traditional mustard fish curry taste.
•  Buy fresh fish: Check the eyes of the fish when buying. The fish eye should be clear and transparent. You can use Catla, Rahu (Bengal carp), or any other firm fish with white flesh, like cod, halibut, or similar.
• Instead of chilli powder, you can add regular chilli. 
• Make sure you grind the masala smooth, which forms the base of the gravy. 
• Cook the fish curry till the oil separates, which adds flavour.

Quick Safety Tips While Cooking

• Chop safely – Use a stable cutting board and a sharp knife for mushrooms and veggies.
• Avoid touching your eyes after handling chilies – Wash hands thoroughly.
• Be careful with hot oil – Add ingredients slowly to prevent splattering.
• Cook spices on a low flame – This prevents burning and maintains flavor.
• Keep the stove attended – Never leave your dish unattended on a high flame.
• Use the Right Equipment – Use a nonstick cookware or a heavy-bottomed pan.
• Control Oil Temperature – Maintain optimal range & avoid overheating.  

You might enjoy this recipe too. If you loved that, try this from our favorites:  

• Butter chicken masala
• Fish Biryani Recipe

Frequently Asked Questions about Mustard Fish Curry:

Nutrition Information:

Calories:	484cal
Carbohydrates:	15g
Protein:	34g
Fat:	35g
Saturated Fat:	28g
Cholesterol:	75mg
Sodium:	916mg
Potassium:	1012mg
Fiber:	2g
Sugar:	6g
Vitamin A:	493IU
Vitamin C:	16mg
Calcium:	79mg
Iron:	6mg

Conclusion

Mustard Fish Curry is a popular Indian non-vegetarian curry that offers a delightful and authentic experience, often inspiring reflections on themes of tradition, memory, and even personal identity. This one dish is renowned as one of the most favourite dishes of many people around the world. It highlights the importance of tradition and the connection between food and cultural identity.

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