Shorshe Boal (Wallago Fish Curry with Mustard Paste)

‘Boal’ is rarely cooked in our house as Man of the house do not like the smell of this fish. Since it is a very oily fish, I prepare this fish once in a while. If cooked properly, you need no other sides to finish off your meal. The pungent smell of mustard and mustard paste with garlic gives a beautiful flavor in this recipe. Serve with hot steamed rice and you are done!


  • Boal Fish – 8 pieces
  • Garlic – 4-5 cloves
  • Kalo Jeere or Nigella Seeds – ½ tsp
  • Green Chilli – 4 (Slit)
  • Yellow Mustard Seeds – 3 tsp
  • Turmeric Powder – 1 tsp
  • Red Chilli Powder – ½ tsp
  • Mustard Oil – 4 Tbsp
  • Salt – To taste
  • Chopped Coriander – A handful


  1. Sprinkle ½ tsp turmeric powder,½ tsp salt and 1 tsp mustard oil on the fish pieces. Smear very well. Leave for 15-20 minutes.
  2. Wash and soak mustard seeds in ¼ cup of water for 30 minutes. Then grind into smooth paste adding 1 green chilli and pinch of salt.
  3. Heat 3 Tbsp oil in a kadai and fry the fish pieces in batches. Do not forget to put the lid while frying the fishes. Take out from kadai and keep the fried fish aside.
  4. Temper the oil with nigella seeds. Pound the garlic clove with mortar and pestle and add in the kadai. Sauté till raw smell goes off.
  5. In small bowl add turmeric powder, red chilli powder and ground mustard seeds paste. Add a little water. Mix and add it in the kadai.
  6. Cook for a while. Then add ½ cup warm water. Add salt.
  7. Next add fried fish pieces. Cover and cook till fish is done.
  8. Remove the lid and check seasoning. Drizzle 1 tsp of mustard oil and slit green chilli. Remove from heat. Garnish with chopped coriander. Cover and rest for 10 minutes.
  9. Serve hot with steamed rice only.

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