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Aair macher shorshe jhol, catfish in mustard

Aair macher shorshe jhol, catfish in mustard

Main dishes

A Bangladeshi curry: lightly fried fish, followed by simmering in a sauce made with mustard paste, tomatoes, green chili peppers, and nigella seeds.

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Recipe from Md Mobashir Hossain, adapted by Recette de cuisine · · updated on

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This freshwater fish, lacking scales, is highly valued in Bangladesh for its tender flesh and delicate flavor. When cooked in a mustard-based sauce, served with fried nigella seeds in mustard oil, it is typically eaten for lunch with hot rice.

Ingredients and directions

  • Prep time15 min
  • Cook time25 min
  • Resting10 min
  • Total50 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodstove
  • Estimated cost$5.33 $1.33 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Gluten-free

Ingredients

4 people
  • $0.25
  • $0.33
  • $0.10
  • $0.07
  • $1.61
  • $0.48
  • $0.11
  • $0.24
  • $0.03
  • $2.11

Prices from US supermarkets for 7 of 10 ingredients; Belgian prices for the rest.

Directions

  1. Wash the fish pieces, drain them, and rub them with a little turmeric, chili powder, and salt. Let them sit for 10 minutes.
  2. Heat 3 tablespoons of mustard oil in a kadai and lightly brown the fish on both sides, then set it aside: overcooking will make it tough.
  3. Add the final spoonful of oil, then toast the nigella seeds and 3 green chili peppers. Finally, add the onion paste and cook for 1 minute.
  4. Add the tomato, the remaining turmeric and chili, the cumin, and the salt with a little water, and cook until the tomato softens and the oil starts to bubble.
  5. Thicken the mustard paste with a little water, pour it into the kadai, and mix gently, being careful not to overcook it, as this would make the mustard bitter. ≈ 4 min
  6. Pour the approximately 1.5 cups of warm water, and once it boils, gently place the fried fish in the water.
  7. Cover and cook for 5 to 7 minutes over medium heat, allowing the fish to absorb the spices.
  8. When the sauce coats the vegetables well, sprinkle with the remaining chili peppers and cilantro, cover for another minute, and then remove from the heat.

The bill

Aair macher shorshe jhol, catfish in mustard

  • 3 tablespoons of mustard paste (a mixture of black and yellow seeds)$0.25
  • 4 tablespoons of mustard oil$0.33
  • 1/2 teaspoon of nigella seeds (also known as kalonji)$0.10
  • 2 tablespoons of onion paste$0.07
  • 1/2 cup of chopped tomatoes$1.61
  • 1 teaspoon of turmeric$0.48
  • 1 teaspoon of chili powder, to taste$0.11
  • 1/4 teaspoon of ground cumin$0.24
  • salt$0.03
  • 2 tablespoons of freshly chopped cilantro$2.11

Total$5.33

that's $1.33 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 5 to 6 pieces of firm-fleshed fish, such as ray (or another firm-fleshed fish)
  • 3 tablespoons of mustard paste (a mixture of black and yellow seeds)
  • 4 tablespoons of mustard oil
  • 1/2 teaspoon of nigella seeds (also known as kalonji)
  • 5-6 green, slightly damaged chili peppers
  • 2 tablespoons of onion paste
  • 1/2 cup of chopped tomatoes
  • 1 teaspoon of turmeric
  • 1 teaspoon of chili powder, to taste
  • 1/4 teaspoon of ground cumin
  • salt
  • 2 tablespoons of freshly chopped cilantro
  • water

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