Shorshe Bhetki – Fish In Mustard Gravy | Shorshe Bata Diye Maacher Jhal

Shorshe Bhetki or Fish in Mustard Sauce is an eternal favourite of the Bengali palate. A moderately spicy seafood curry of fresh fish, mustard paste, chopped tomatoes, whole green chillies and mustard oil that is deliciously pungent, quick and simple for every day.

Bengalis love their fish and they cannot do without mustard. Shorshe bata maach (fish with mustard) is richly infused with the deliciously pungent flavours of mustard paste and raw mustard oil.

Bengali Bhetki Maach aka the barramundi or Asian sea bass is known as koduva in Tamil, pandugappa in Telugu, kalaanji in Malayalam, chonak in Goa and Koral Machh in Bangladesh. Barramundi or Bhetki has a light flavour and is a popular table fish in Bengal.

Health Benefits Of Bhetki Maach:

Bhetki fish is a highly nutritious fish packed with health benefits. It is rich in high-quality protein, making it an excellent choice for muscle repair and growth. Bhetki is also a great source of omega-3 fatty acids, which support heart health by reducing inflammation and lowering cholesterol levels. Additionally, it’s low in calories and provides essential vitamins like vitamin D and B12, which help boost the immune system and maintain healthy energy levels. Its low mercury content makes it a safer choice among seafood options.

Shorshe Bhetki Bengali Recipe:

Shorshe Bhetki, a flavorful Bengali fish curry, is a true testament to the rich culinary heritage of West Bengal. This dish combines the delicate taste of Bhetki fish (Asian sea bass) with the bold, pungent flavors of mustard to create a harmonious blend that tantalizes the taste buds. The Shorshe Bhetki fish in mustard gravy is not just a meal; it’s an experience that embodies the essence of Bengali cuisine.

Shorshe Bhetki Maach (Bengali fish curry with mustard) is a favourite dish in Bengal, prepared with pan fried fish in mustard paste with a generous drizzling of raw mustard oil.

How to make Bengai shorshe bhetki maach:

• For the bhetki maach in shorshe bata, firstly take 4 pieces of bhetki fish and wash thoroughly. Pat dry.
• Then sprinkle salt, turmeric and red chilli powder over the fish pieces and rub it in well. Leave aside for 10 minutes.

• Next take 2 tbsp of mustard powder in a bowl, add a pinch of salt and dilute with 2 tbsp water. Keep aside for 10 minutes.

• Meanwhile chop the tomato (optional) and coriander leaves, slit the green chilli.
• Heat 2 tbsp oil in a frying pan on high heat. Once the oil starts to smoke, turn down the heat and carefully arrange the marinated fish in the pan.
• Fry the fish on medium heat till both sides turn a warm brown. Remove onto a plate and keep aside.

• Next add 1 tbsp oil to the same pan. Add the green chilli and nigella seeds.

• Once they start to splutter, tip in the chopped tomatoes (optional) and cook till they turn soft and the oil starts to ooze out.

• Season with turmeric and red chilli powder and mix well.

• Then pour in the mustard paste and stir well.

• Bring to a boil on medium-high heat. Cover with a lid and cook on medium heat for about 5 minutes.

• Slide in the lightly fried fish and cook covered for about 10 minutes. Once the fish is cooked and the gravy thickens to the desired consistency, drizzle some raw mustard oil and gently mix the shorshe maach.

• Lastly, garnish the mustard-based fish curry with chopped coriander leaves and remove.
• Serve Bengali Shorshe Bhetki with steamed rice, Mug Dal and brinjal fritters.

If you are looking for more Bengali fish recipes, then do try out Rui Macher Kalia and Mourola Fish Fry.

Shorshe Bhetki Serving Suggestions

Shorshe Bhetki is traditionally served with steamed white rice, which perfectly complements the rich and spicy flavors of the curry. For a complete Bengali meal, consider adding these side dishes:

• Aloo Bhaja (crispy fried potatoes)
• Begun Bhaja (fried eggplant slices)
• Bengali-style dal
• A simple green salad

Variations of Fish in Mustard Gravy

While Bhetki is a popular choice for this dish, you can experiment with other fish varieties to create your own version of fish in mustard gravy:

• Hilsa (Ilish): A beloved fish in Bengali cuisine, perfect for mustard-based curries.
• Rohu (Rui): A freshwater fish that pairs well with mustard gravy.
• Pomfret: Its delicate flavor complements the strong mustard taste.
• Tilapia: A readily available option that works well in this recipe.

Tips for Perfect Shorshe Bhetki

• Use fresh fish: The quality of the fish greatly affects the final dish. Always opt for fresh Bhetki or your chosen fish variety.
• Balance the mustard: Adjust the amount of mustard paste to suit your taste. Some prefer a stronger mustard flavor, while others like it milder.
• Don’t overcook: Fish cooks quickly, so be careful not to leave it in the gravy for too long to avoid it becoming dry or rubbery.
• Rest the mustard paste: After grinding the mustard seeds, let the paste rest for 5-10 minutes to develop its flavors fully.
• Use mustard oil: For an authentic taste, use mustard oil. If unavailable, you can substitute with vegetable oil, but the flavor profile will be slightly different.
• Control the heat: Adjust the number of green chilies to manage the spice level according to your preference.

Bengali Mustard Fish Curry Recipe details below: