Tangy Fish in Mustard Sauce

This dish doesn’t whisper. It doesn’t gently “hint” at flavor. It shows up loud, proud, and a little extra.

Tangy Fish in Mustard Sauce (aka Shorshe Maach if you’re Bengali or just fancy) is the bold, no-nonsense curry your taste buds didn’t know they needed. Think sharp mustard heat, smooth richness, and a citrusy kick — basically like your favorite fish dish got a degree in drama.

If you’re used to mild, buttery flavors, consider this your official flavor wake-up call. If you already love mustard? You’re about to be insufferably smug about it.

Why This Dish Slaps (and Then Hugs)

• Mustard lovers, this is your Superbowl.
• Cooks in under 30 minutes, but tastes like you worked way harder.
• Low on ingredients, big on personality.
• Pairs beautifully with steamed rice — and a smug smile.

Ingredients

Simple, powerful stuff:

• 500g firm white fish (rohu, tilapia, cod, or catfish), cut into steaks or fillets
• 2 tbsp mustard seeds (or use ready-made mustard paste to cheat like a boss)
• 1 green chili (or two if you’re chaotic)
• 1/2 tsp turmeric
• Salt to taste
• 3 tbsp mustard oil (yes, this matters — don’t sub it with olive oil, pls)
• 1/2 cup water
• Optional: squeeze of lemon juice, fresh coriander

Instructions

It’s fast, but you’ve got to respect the mustard.

1. Soak the mustard seeds in warm water for 15 mins, then blend with green chili and a splash of water until smooth. Strain if you hate texture.
2. Marinate the fish with turmeric and salt. Let it sit while you argue with your blender.
3. Heat mustard oil until it smokes lightly — this tones down the pungency. Let it cool slightly before continuing.
4. Fry the fish lightly on both sides. Not deep-fried, just seared. Set aside.
5. In the same oil, add the mustard paste. Sauté for 1–2 mins, then add water. Stir and bring to a gentle simmer.
6. Slide the fish back in. Cover and cook for 8–10 mins until the fish is tender and the sauce has thickened slightly.
7. Taste. Add a pinch of salt or squeeze of lemon if needed. Optional flex: garnish with fresh coriander.

Serve with hot rice and attitude.

Common Mistakes (This Dish Has No Time for Games)

• Using raw mustard oil without smoking it first = bitter regret.
• Overcooking the mustard paste — it gets bitter and angry. Be quick.
• Using oily fish or thin fillets. You want firm fish that can hold its own.
• Skipping the chili. That little green guy is doing a lot of work here.

Add-Ons & Variations

You can remix it, but the mustard’s still the star:

• Add poppy seed paste with mustard for a thicker gravy (very Bengali auntie of you).
• Stir in a splash of coconut milk for a creamy twist. Totally non-traditional, but shockingly good.
• Use kasundi (fermented mustard sauce) if you’re extra and know where to get it.
• Want it extra tangy? Add a few drops of mustard vinegar or lemon juice at the end.

Calories (Per 1 Fishy, Fiery Serving)

• Calories: ~300
• Protein: 25g
• Fat: 20g
• Carbs: 2g

It’s low-carb, high-flavor, and high-key delicious. Fitness goals and flavor? We love to see it.

FAQ

Can I use mustard paste from a jar?
Yes, and honestly — it makes life easier. Just don’t use yellow hot dog mustard. You know better.

Can I use other oils?
Technically yes, but it won’t taste the same. Mustard oil is the entire personality here.

Is it super spicy?
It’s more sharp than hot. The mustard gives a horseradish-style punch. Add more chili if you’re into chaos.

What fish works best?
Firm white fish like rohu (if you can get it), cod, or catfish. Avoid flaky or super oily fish — they fall apart like bad plans.

Final Thoughts

This isn’t your average fish curry. It’s bold, intense, and kind of a diva — but that’s why we love it. If you’re ready to ditch the bland and embrace the zing, this mustardy masterpiece is your new favorite.

Warning: may convert mustard haters. Or at least shut them up for one bite. 😉