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Somedutta's Sorshe Salmon / Salmon in Mustard sauce


Sorshe bata (mustard paste) diye Mach (fish) is a staple for Bengali. I truly love every form of bengali fish curry from Jhol to Kaliya with some steamed rice. My mom makes this Sorshe bata diye Mach very often but I have never tried it with onion, ginger and garlic. One day I came across this Sorshe Salmon recipe of Somedutta's (my friday food swings) and it caught my attention. I gave it a try, wait ... not once but several times! The recipe is absolutely amazing, you can make this with any type of fish. Please do give it a try.


  • 4 pieces of fish.
  • Paste of half of a onion.
  • 1 Tablespoon of ginger garlic paste.
  • 3 Tablespoons of poppy seeds paste.
  • 2 Tablespoons of beaten yogurt.
  • 3 Tablespoons of mustard paste or kasundi.
  • Pinch of kalonji or nigela seeds.
  • Salt and sugar as per your taste.
  • 2 Tablespoons of turmeric powder.
  • 1 Tablespoon of red chili powder.
  • 2-3 slitted green chilies.
  • 1/4th cup of mustard oil.
  • Half cup of hot water.

Somedutta's Sorshe Salmon / Salmon in Mustard sauce

Somedutta's Sorshe Salmon / Salmon in Mustard sauce


Rub some salt and turmeric powder all over the cleaned fish pieces.
Heat mustard oil in a pan.
Add the fish pieces in oil when it's smokey hot.
Fry them on medium flame for 3-4 minutes by changing the sides.
Take them out from pan.
In that same oil saute nigela seeds.
Then add onion paste, cook for 5-7 minutes.
Then add ginger garlic paste. Cook for 2-3 minutes.
Add poppy seed paste (soak the poppy seeds in hot water for 1 hour, then grind it to a fine paste). Cook for 4-5 minutes.
Beat the yogurt with some water, reduce the flame to low and add in the curry. Mix well and cook for 2 minutes on low flame.
Then add salt, sugar, turmeric powder and red chili powder. Mix well and cook for 2 minutes.
Now add the mustard paste (soak black and yellow mustard seeds in water for 1-2 hours, then put them in a grinder along with 1 green chili, some salt and water. Grind them to a fine paste). Or you can also add Kasundi. Mix well and cook for 2 minutes.
Add hot water, mix well and bring the curry to a boil.
Add the fried fish in that boiling curry, cover the pan and cook for 3-4 minutes on medium flame.
Lastly add slitted green chilies and 2 Teaspoons of mustard oil. Mix well and turn off the heat.
Let the curry rest for 15 minutes then serve.
Cooking Step: Somedutta's Sorshe Salmon / Salmon in Mustard sauce

Additional Info

Recipe Category: Main dishes: Seafood
Recipe Cuisine: Indian
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Serves: 4

Your sorshe salmon is ready to serve.
  • Serve this hot with plain steamed rice ..

Somedutta's Sorshe Salmon / Salmon in Mustard sauce

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