Bengali mustard fish Curry(sarse bata maach)

bengali fish curry


  • Fish fillet(Rohu)-500 gm
  • Mustard seeds-2 tbsp
  • Green chillies slit-4
  • Cumin seeds-2 tsp
  • Coriander seeds-1 tsp
  • Black pepper(whole)-1 tsp   
  • Red chilli powder-2 tsp
  • Turmeric powder-3 tsp
  • Garlic cloves-15 pcs approx
  • Ginger chopped-1 inch
  • Tomatoes chopped-2 large
  • Cooking oil(Mustard)-6 large tbsp
  • Salt to taste
  • Chopped coriander leaves

For masala paste

Put together the mustard seeds, cumin seeds, coriander seeds, garlic cloves, ginger, whole black pepper with 1 tsp of turmeric powder and little water. Grind it till it turns into a smooth thick paste.


  • Clean the fish with water and marinate with 2 tbsp blended masala paste, 1 tsp turmeric powder and 1/2 tsp of salt and set aside for 20 mins.
  • Heat 4 tbsp of mustard oil and fry the fish from both sides till it turns brown.
  • Heat oil in the same pan, when the oil is heated, add 1 tsp of cumin seeds,1 tsp of mustard seeds and 2-3 slitted green chillies. Cook for few seconds and let it crackle.
  • Now add 1 tsp of turmeric powder, 2 tsp of red chilli powder in the oil and stir. 
  • Add masala paste into the oil and fry it for 5-6 minutes on low flame, keep stirring after regular intervals.
  • Add chopped tomatoes to pan and fry till tomatoes turns soft. 
  • Keep frying the paste till oil starts separating from the masala.
  • Add a glass of water in the pan and bring to boil. 
  • Add salt and fried fish in the gravy.
  • Cook on a low heat for another 4-5 minutes and turn off the the heat.
  • Garnish with chopped coriander leaves and serve hot with plain steamed rice.


bengali fish curry cooking

bengali fish curry cooking

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