Shorshe Tangra (Tangra Fish in Mustard Sauce)

As I have mentioned in my previous post of ‘Tangra Macher Rasha’, I will be making another dish with ‘Tangra Mach’, here is the recipe with mustard seed paste. This is a very simple and traditional recipe with fish. Bengalis are known for their love for cooking fish with mustard seed and mustard oil. I have used some chopped garlic to add different flavor you may discard using the same. So here goes the recipe ….

  • Servings: 12-number
  • Difficulty: medium
  • Print


  • Cuisine: bengali
  • Passive Time: 10 mins
  • Course: side dish
  • Preparation Time: 10 mins
  • Cooking Time: 20 mins


12 pcs Tangra Mach
3 – 4 tsps Mustard Paste
3 Cloves Garlic – (Chopped)
3 – 4 no Green Chillies – .s (Slitted)
1 tsp Turmeric Powder
½ tsp Red Chillie Powder
to taste Salt – According
½ cup Mustard Oil


  1. Wash the fish and marinate with ½ tsp turmeric powder and ½ tsp salt for 10 minutes.
  2. Heat mustard oil in a non-stick pan. When the oil is really hot slowly slide the fishes. Fry 2-3 fishes in each batche. Cover and keep the heat on medium.
  3. Turn each of the fishes very carefully. After frying both sides should be medium brown.
  4. In the same oil, add chopped garlic. Fry till the garlic becomes golden.
  5. Add slitted green chillies. Stir for few seconds then add ½ cup water.
  6. Add mustard paste and mix well.
  7. Add the rest of the turmeric powder and red chillie powder and salt.
  8. Add the fishes and more water if required and cover it to cook for 5-6 minutes.
  9. Switch off the gas and drizzle 1 tsp of mustard oil and give it a standing time for few minutes with the lid on.
  10. Serve with steamed rice.


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