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Bengali Mustard Fish

Mustard fish, known in India as shorshe mach, is a dish from Bengal.

20 minutes

25 minutes

3/5

Also works a treat with: Diced chicken - cook for an extra 10 minutes, Roasted aubergine for a veg version

Book: How to be a Curry Legend (p78)

Goes great with: Tomato Rice (p154), (p171) and Cauliflower 65 (p182)

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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.

Click here to read all about our spice travels to research different recipes!

Recipe

20 minutes

25 minutes

3/5

Serves

4 with sides

Effort

Low Effort

Main Ingredient

Fish/Seafood

Dietary

Gluten Free

Gluten Free

Taste Profile

Meal Taste

Creamy

Meal Taste

Mild

Origin

Popular Style

Indian

Country

India

  • 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)

How to be a Curry Legend

How to be a Curry Legend

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Bengali Mustard Fish - PDF Recipe Only - £0.50

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