Bengali Mustard Fish Curry Recipe | Shorshe Mach with Mustard Oil

Shorshe mach is proof that mustard paste and mustard oil belong together — the Bengali classic where the oil isn't a medium, it's a flavour.

Marinate 500 g of firm fish (rohu is traditional) with turmeric and salt for 15 minutes.

Make the shorshe paste: grind 2 tablespoons of mustard seeds with green chillies and a splash of water into a smooth paste.

Heat 3 tablespoons of PhudG Black Mustard Oil until it just smokes. Fry the fish lightly on both sides and set aside.

In the same oil, bloom a teaspoon of nigella seeds (kalonji), add the mustard paste with turmeric and a little water, and simmer for two minutes.

Return the fish and simmer until done. Finish with slit green chillies and a raw drizzle of mustard oil. Serve with steamed rice.