Bengali-style dry fish mustard curry served on a white rectangular plate with thick shorshe gravy, green chilies, and coriander garnish, placed on a traditional wooden table in a modern Bengali restaurant setting with warm lighting

Dry Fish Mustard Curry (Bengali Style) – A Classic Shorshe Maacher Treat

Bengali cuisine is incomplete without the bold, pungent aroma of mustard. When combined with the deep umami flavor of dry fish, it creates a dish that is rustic, soulful, and packed with character. Dry Fish Mustard Curry, popularly known as Shorshe Shutki, is a traditional Bengali delicacy loved for its sharp mustard heat and comforting homestyle taste.

Using premium-quality dry fish from Octorika, this recipe brings authentic Bengali flavors straight to your kitchen. If you’re looking for the best dry fish in India or planning to buy dry fish online, Octorika ensures hygiene, freshness, and authentic coastal taste in every pack.

Why Dry Fish & Mustard Are a Perfect Match

In Bengali cooking, mustard is not just an ingredient-it’s an emotion. Its strong flavor beautifully balances the intense taste of dry seafood, making this curry:

  1. Rich in protein
  2. Bold and aromatic
  3. Deeply satisfying with simple rice
  4. Perfect for traditional Indian meals

Dry fish absorbs mustard paste exceptionally well, resulting in a curry that’s spicy, sharp, and unforgettable.

About This Dish

Dry Fish Mustard Curry is a semi-gravy preparation made with soaked dry fish, freshly ground mustard paste, green chilies, and mustard oil. It’s simple, rustic, and cooked with minimal ingredients-letting the flavors shine naturally.

This dish is best enjoyed with:

  • Steamed rice
  • Plain dal
  • Sliced onions and green chilies

Ingredients

  1. 200–250 g Octorika Dry Fish
  2. 2 tbsp yellow mustard seeds
  3. 1 tbsp black mustard seeds
  4. 3–4 green chilies
  5. ½ tsp turmeric powder
  6. ½ tsp red chili powder (optional)
  7. Mustard oil
  8. Salt to taste
  9. Water as needed

How to Make Bengali Dry Fish Mustard Curry

Step 1 – Clean the Dry Fish

Soak Octorika dry fish in warm water for 20–30 minutes. Wash thoroughly and squeeze out excess water to reduce odor.

Step 2 – Light Fry

Heat mustard oil in a pan and lightly fry the dry fish until just crisp. Remove and set aside.

Step 3 – Prepare Mustard Paste

Soak mustard seeds for 10 minutes. Grind with green chilies and a pinch of salt into a smooth paste.

Step 4 – Cook the Curry

Heat mustard oil again. Add turmeric and immediately add the mustard paste (keep flame low). Cook gently until oil separates.

Step 5 – Add Fish

Add fried dry fish and mix gently. Pour in water to make a light gravy. Simmer for 5–7 minutes.

Step 6 – Finish

Drizzle raw mustard oil on top and switch off the flame.

Your authentic Bengali Dry Fish Mustard Curry is ready!

Serving Suggestions

Serve hot with:

  • Steamed rice
  • Plain dal
  • Fresh onion slices
  • Lemon wedges

This dish tastes even better the next day as flavors deepen.

🛒 Why Use Octorika Dry Fish?

Quality dry fish makes all the difference in traditional recipes. Octorika offers:

  • Hygienically processed dry seafood
  • No artificial preservatives
  • Rich natural aroma
  • Consistent taste and texture

Buying dry fish online from Octorika ensures authentic Bengali cooking without compromise.

Health Benefits

Dry fish is:

  • High in protein
  • Rich in Omega-3 fatty acids
  • Low in carbs
  • Great for immunity and muscle health

Combined with mustard’s digestive properties, this curry is both flavorful and nourishing.

Dry Fish Mustard Curry (Bengali Style) is a timeless recipe that reflects Bengal’s love for bold flavors and simple cooking. With premium Octorika dry fish, you can recreate this traditional dish effortlessly at home.

If you love authentic Indian seafood, this is one recipe you shouldn’t miss.

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