Fish Curry Recipe in mustard gravy. Shorshe Mach. Bengali Mustard Rui Fish Curry.

I've used Katla fish here. You can use any fish of your choice. Clean the fishes in running water.

Turmeric, salt and red chilli powder is required for marination.

Marinate and keep it in a refrigerator for half an hour.

In 2-3 tbsp of mustard oil, start frying your fishes.

Flip the fishes to fry on both sides for 2 minutes.

Take some yellow mustard and garlic pods for the curry.

Grind the same to make a smooth paste.

Curry Paste turns out to be like this. You need to add water while making a paste to make it smooth.

Turmeric, salt and red chilli powder is required for gravy.

Take some fenugreek seeds and red dried chilli for tempering for gravy.

In 1tbsp of mustard oil, temper with fenugreek seeds and red chillies, till you hear the crackling noise.

Pour you mustard paste in the same pan.

In the pan of mustard paste, mix turmeric, red chilli powder and salt.

Stir until oil starts separating from the paste. You can sprinkle few drops of water if the paste is too dry while stirring.

Chop 2-3 red tomatoes for the gravy.

Mix the chopped tomatoes with the paste.

Once the oil starts separating from the paste. You are ready to pour in the water. Amount of water depends on the thickness of curry you like. As soon as you see the curry boiling, start dipping your fried fishes into it. And you are done.

After few seconds of boil, you are ready for the finger licking Fish Curry. Server Hot with steam rice. Enjoy!!