Sorshe Rui Maach | Bengali Style Rohu Fish Curry

Sorshe Rui Maach, a beloved dish among Bengalis, holds a special place in our hearts. Not only Sorshe Rui Maach but also Sorshe Katla, Sorshe Pabda, Sorshe Illish, and Bengali enchant our tables with their distinctive flavours. But the classic This Sorshe Rui Maach recipe is a little different from the usual rui fish broth, making for a dish that tastes as good as it looks.

Mustard is the highlight of this dish. Fresh green chilies and ginger are added to the mixture, which produces an enticing aroma that causes your mouth to water. While cooking, the mustard paste gives the curry a silky, creamy texture in addition to giving it a distinctive flavour. And as it simmers, the kitchen is filled with that unique mustard smell.

Sorshe Rui is a common food among Bengalis from West Bengal and people from Bangladesh. Compared to Hilsa or Pabda fish, Rui fish is less expensive. In Bengali houses, it is a frequent visitor because it is also always accessible. At weddings and other important occasions, it is even offered on the menu.

Everyone in our family has a warm spot for Sorshe Rui Maach. This delicious fish dish is a particular favourite of my younger cousin. She eagerly asks my mother to make it whenever she pays a visit. This dish was taught to me by my mother as well, and I’m happy to share it with you in this blog post. So let’s get started and see how to make this delectable Sorshe Rui Maach meal together.

Ingredients For Sorshe Rui Maach:

  • 5-6 pieces of 900g Rohu fish, marinated with turmeric and salt
  • 1 teaspoon white mustard seeds
  • 1 teaspoon black mustard seeds
  • 1 green chili
  • 1-inch piece of ginger
  • 1 medium-sized onion (paste)
  • Salt to taste
  • 1/2 teaspoon turmeric powder
  • Mustard oil for frying and cooking

Sorshe Rui Maach Instructions:

1. Frying the Fish:

  • Heat mustard oil in a frying pan. Wait until the oil starts to smoke slightly.
  • Add the marinated fish pieces to the hot oil and fry them on low to medium heat until they turn a beautiful golden brown color.
  • Once fried, remove the fish pieces and set them aside.

2. Preparing the Mustard Paste:

  • In a mixer, blend together both white and black mustard seeds, green chili, and ginger until you achieve a fine paste.

3. Sauteing Onions:

  • In the same pan with the remaining oil (add more if needed), add the onion paste.
  • Sprinkle a pinch of salt over the onions and sauté until they become soft and translucent.

4. Adding the Mustard Paste:

  • Now, introduce the freshly prepared mustard paste into the pan.
  • Add the turmeric powder for an extra burst of flavor.
  • Continue sautéing the mixture for another 3-4 minutes over medium heat.

5. Creating the Gravy:

  • Gradually add water to the pan to create the desired gravy consistency. Adjust the quantity according to your preference.
  • At this point, reintroduce the fried fish pieces into the pan, gently submerging them in the mustard-infused gravy.

6. Simmering to Perfection:

  • Cover the pan and allow the dish to simmer until the gravy thickens, and the flavors meld together beautifully.

7. Savor the Sorshe Rui Maach:

  • Once the gravy has reached the desired thickness, and the aroma of mustard fills the air, turn off the gas.

Serving Suggestion:

A large serving of hot, freshly cooked rice is the most typical accompaniment for Sorshe Rui Maach. However, you are welcome to select your own variety. Bengalis frequently favour aromatic rice varieties like Basmati or Gobindobhog.

FAQ For Sorshe Rui Maach:

Q: How do you get the bitter taste out of Sorshe / Mustard curry?

A: It is suggested that the mustard seeds be soaked in water before being ground into a paste to lessen its bitter flavour. In addition, take into account adding salt and ginger to the mixture of soaked mustard seeds. By balancing out the mustard’s natural bitterness, this mixture creates a smoother and more acceptable flavour profile.

Q: Why is mustard taste bitter?

A: Glucosinolates are organic substances that are present in mustard seeds and are principally responsible for the mustard’s bitter flavour.

Sorshe Rui Maach

Course: Main CourseCuisine: Bengali Cuisine


Prep time


Cooking time






  • 5-6 pieces of 900g Rohu fish,

  • 1 teaspoon white mustard seeds

  • 1 teaspoon black mustard seeds

  • 1 green chili

  • 1-inch piece of ginger

  • 1 medium-sized onion (paste)

  • Salt to taste

  • 1/2 teaspoon turmeric powder

  • Mustard oil for frying and cooking


  • Blend white and black mustard seeds, green chili,salt and ginger in a mixer grinder into a fine paste.

  • Heat mustard oil until it smokes slightly.

  • Fry marinated fish until golden brown, then set aside.

  • In the same pan, with remaining oil, sauté onion paste with a pinch of salt until translucent.

  • Add freshly prepared mustard paste and turmeric. Sauté for 3-4 minutes over medium heat.

  • Gradually add water for desired gravy consistency. And at the same time pour fried fish into the mustard-infused gravy.

  • Cover and simmer until gravy thickens and flavors blends.

  • When the desired thickness is achieved, turn off the heat. 

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