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Sorshe Pabda

Published on Feb 5, 2026 • Cooking time: 20 min

This is an easy, Bengali style fish recipe (which I’m cooking for dinner tonight).

You can use cashews as an alternate to poppy seeds if you don’t have them in your pantry.

Ingredients

Serves: 4

500g Pabda fish 2 tbsp Black mustard seeds 1 tbsp Poppy seeds (Posto) 2 Tomatoes 5-6 Green chillies 1 tsp Turmeric powder 1/2 tsp Kashmiri red chilli powder 1/2 tsp Nigella seeds (Kalonji) 4-5 tbsp Mustard oil to taste Salt small bunch Fresh coriander

Method

1

Clean the fish and marinate with salt, turmeric powder, and a little mustard oil.

2

Prepare a smooth paste of black mustard seeds, poppy seeds, and 2-3 green chillies.

3

Heat mustard oil in a pan until it smokes, then lightly fry the fish on both sides. Remove and set aside.

4

In the same oil, add nigella seeds and slit green chillies for tempering.

5

Add turmeric powder and red chilli powder to the oil (in low heat and stir continuously to prevent burning).

6

Add the tomato paste and sauté until the oil separates and the raw smell goes away.

7

Add the mustard-poppy paste and cook on low heat for a minute.

8

Pour in about 1 cup of water and salt, then bring the gravy to a boil.

9

Gently add the fried fish, cover, and simmer for 5 minutes.

10

Finish with a drizzle of raw mustard oil and fresh coriander leaves before serving.

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Email me at: anik.think@gmail.com