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Bengali Mustard Fish
  • Bengali Mustard Fish
  • Bengali Mustard Fish
Bengali Mustard Fish

Bengali Mustard Fish

Mustard fish, known in India as shorshe mach, is a dish from Bengal and - as the name suggests - is predominantly flavoured with mustard.

The creamy, piquant curry works fantastically well washed down with a Belgian wheat beer.

To make this recipe, you'll need:

HALDI BLEND: 1 ½ tsp

METHI BLEND: ½ tsp

MIRCHI BLEND: ½ tsp

Need the blends?

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Description
More Info

Book: How to Be a Curry Legend

Page number: 78

Effort: Medium effort

Serves: 4

Prep: 20 mins

Cook: 25 mins

Origin: India
Shopping List

  • 500g firm-fleshed fish fillets
  • 2 small onions - 1 thinly sliced, 1 roughly chopped
  • 3 cloves of garlic - finely chopped
  • Fresh ginger - roughly chopped to make 1 tbsp
  • 2 green chillies - halved lengthways (seeds removed if you’d prefer less heat)
  • 50g natural yogurt (full fat is best)
  • 3 tbsp mustard (Dijon or wholegrain mustard is best)
Blends Needed

HALDI BLEND: 1 ½ tsp

METHI BLEND: ½ tsp

MIRCHI BLEND: ½ tsp
Goes Great With
Also Works a Treat With
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C
Claire Bedrock

Served with cauliflower 65 and tomato rice ad suggested. All delicious but as a combination amazing.

Claire Bedrock review photo

This looks fantastic, Claire - we're so pleased to hear how well these components combined!