Milon Sorshe: Bengali Mustard Fish Curry
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Ingredients
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600 grams Hilsa fish (or any freshwater fish)
(Use fresh cut pieces, cleaned)
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3 tbsp Mustard seeds
(Soaked and ground to paste)
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4 tbsp Mustard oil
(For authentic flavor, use mustard oil)
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3 units Green chilies
(Crushed lengthwise)
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1 tsp Turmeric Powder
Salt, to taste
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1 cup Water
(For gravy)
(Use fresh cut pieces, cleaned)
(Soaked and ground to paste)
(For authentic flavor, use mustard oil)
(Crushed lengthwise)
(For gravy)
Nutrition
- Servings: 4
- Serving Size: 1 bowl (250g)
- Calories: 320 kcal
- Carbohydrates: 2 g
- Protein: 40 g
- Fat: 18 g
- Fiber: 1 g
- Sugar: 0 g
- Sodium: 520 mg
- Cholesterol: 95 mg
- Calcium: 80 mg
- Iron: 1.8 mg
Instructions
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1 - Prepare Mustard Paste:
Soak mustard seeds in warm water for 15 minutes, then grind to a smooth paste with a little water.
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2 - Marinate Fish:
Sprinkle turmeric and salt on fish pieces. Set aside for 10 minutes.
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3 - Heat oil and fry fish:
Heat mustard oil until smoking, reduce heat, fry fish till light golden on both sides. Remove and keep aside.
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4 - Cook mustard gravy:
Add green chilies and the mustard paste to oil, cook on low heat till raw smell disappears.
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5 - Combine and simmer:
Add water, turmeric, and salt to the mustard gravy, simmer for 5 minutes. Add fried fish, cook gently for 5 minutes more.
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6 - Serve Hot:
Turn off heat and serve Milon Sorshe hot with steamed rice.
Soak mustard seeds in warm water for 15 minutes, then grind to a smooth paste with a little water.
Sprinkle turmeric and salt on fish pieces. Set aside for 10 minutes.
Heat mustard oil until smoking, reduce heat, fry fish till light golden on both sides. Remove and keep aside.
Add green chilies and the mustard paste to oil, cook on low heat till raw smell disappears.
Add water, turmeric, and salt to the mustard gravy, simmer for 5 minutes. Add fried fish, cook gently for 5 minutes more.
Turn off heat and serve Milon Sorshe hot with steamed rice.
More About: Milon Sorshe: Bengali Mustard Fish Curry
Milon Sorshe: A Unique Bengali Mustard Fish Curry
Milon Sorshe is a quintessential Bengali fish curry expressing the bold flavors of mustard seeds and mustard oil, signature staples in Bengali kitchens. Traditionally made with Hilsa fish — the king of Bengali rivers — this curry melds the fish’s delicate oily texture with pungent mustard heat. The mustard paste is carefully ground to release its aroma, then cooked gently to remove bitterness. Fried fish pieces are folded into the smooth gravy, simmering briefly to absorb flavors without breaking apart.
This dish is more than just a hearty meal; it reflects Bengal’s riverine culture and love for pungent, spicy food. Using fresh mustard oil adds a distinct depth that mustard seed pastes alone can’t deliver. The light hints of green chili offer gentle heat without overpowering the delicate fish.
For best results, freshly ground mustard and ideally Hilsa fish bring the authentic taste. However, freshwater fish with a little fat can be substituted. The curry pairs exquisitely with light, fluffy steamed rice to balance the mustard’s punch. In Bengali households, Milon Sorshe graces festive and seasonal tables, inspiring a celebration of indigenous ingredients and traditional cooking techniques.
Cook with care to avoid burning the mustard paste, as burnt mustard can become bitter. Enjoy the perfect harmony of tart, spicy, and savory flavors—ingredients of a treasured Bengali legacy crafted in every spoonful.
