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Pabda Sorshe Recipe: Bengali Butterfish in Mustard Gravy

Pabda Sorshe

Pabda Sorshe is a soulful Bengali dish where tender Indian butterfish (pabda maach) swims in a bold mustard paste gravy. The sharp zing of mustard oil and seeds, paired with subtle spices, creates a creamy, spicy delight that’s perfect with steamed rice.


As a young Bengali chef, my love for cooking was born in my Thakuma’s tiny Kolkata kitchen, where the air buzzed with the pungent aroma of mustard oil. Pabda Sorshe was my favorite—Thakuma’s way of turning simple fish into a feast that brought us all to the table. Now, at my little food stall, I cook this dish to keep her magic alive. It’s fiery, heartfelt, and pure Bengali! Let me walk you through this recipe, step by step, with all the stories and love I’ve poured into it. Cholo, shuru kori—let’s dive in!

Ingredients (Serves 4)

  • Pabda fish (Indian butterfish): 4-5 medium-sized, fresh (about 500g), cleaned and gutted
  • Mustard oil: 3 tbsp (for frying) + 1 tbsp (for gravy)
  • Black mustard seeds: 2 tbsp (for paste)
  • Yellow mustard seeds: 1 tbsp (for paste, optional for milder flavor)
  • Turmeric powder: 1 tsp (for marination) + ½ tsp (for gravy)
  • Red chili powder: 1 tsp (adjust to spice level)
  • Green chilies: 3-4, slit lengthwise
  • Nigella seeds (kalo jeera): ½ tsp
  • Ginger paste: 1 tsp
  • Tomato: 1 small, finely chopped (optional, for a slight tang)
  • Salt: To taste
  • Water: ¾ cup (for gravy)
  • Fresh coriander leaves: A handful, chopped (for garnish)

Equipment Needed

  • A heavy-bottomed kadai or frying pan
  • A spatula
  • A small bowl for marination
  • A grinder or mortar and pestle (for mustard paste)
  • A strainer (optional, for smooth mustard paste)

Step-by-Step Recipe

Step 1: Prep the Pabda Fish

Fresh pabda is everything in this dish. I head to the bazaar at dawn, where the fishmongers greet me with a grin. Look for fish with shiny scales and clear eyes—freshness is key! At home, I clean the fish gently, keeping them whole because that’s how we Bengalis love our maach. Pat them dry with a kitchen towel. In a bowl, rub the fish with 1 tsp turmeric powder and a pinch of salt. Let them sit for 10 minutes. This cuts any fishy smell and sets them up for a golden fry. Already dreaming of the sizzle, aren’t you?

Step 2: Make the Mustard Paste

Now for the star—sorshe bata (mustard paste)! I soak 2 tbsp black mustard seeds and 1 tbsp yellow mustard seeds in warm water for 15 minutes. Then, I grind them with 1 green chili and a pinch of salt into a smooth paste. Thakuma’s secret? Strain the paste through a fine mesh to make the gravy silky. If you’re in a rush, store-bought mustard paste works, but fresh is shotti bhalo—truly better! Set the paste aside; its sharp aroma is pure Bengal.

Step 3: Fry the Fish

Let’s fire up the kadai! Pour 3 tbsp mustard oil and heat it on medium until it smokes lightly. That nutty, pungent smell reminds me of Thakuma’s stories about her village by the river. Carefully slide the marinated pabda into the hot oil. Fry for 2 minutes per side until they’re golden and just crisp. Don’t overcook—pabda is delicate and can break. Lift them out with a spatula and set them on a plate. I always sneak a bite of the crispy edges—shhh, don’t tell!

Step 4: Cook the Spice Base

In the same kadai, add 1 tbsp fresh mustard oil to the leftover oil for that extra fishy depth. Toss in ½ tsp nigella seeds (kalo jeera) and let them splutter for a few seconds. Add 2-3 slit green chilies for a spicy kick. Now, stir in 1 tsp ginger paste and cook for a minute until the raw smell fades. If using tomato, add the chopped pieces now, along with ½ tsp turmeric powder, 1 tsp red chili powder, and a pinch of salt. Cook on low heat, stirring until the tomatoes melt into a thick masala. This base is like the beat of a dhaak—bold and rhythmic.

Step 5: Add the Mustard Paste

Here’s where the dish comes alive! Add 2 tbsp of the mustard paste to the kadai. Stir it into the masala for 1-2 minutes on low heat to soften its bite. The kitchen will smell like a Bengali haat—spicy and vibrant! If it’s too thick, splash in a little water to keep it smooth. This is the gravy’s soul, so let it cook gently, like Thakuma’s soft humming.

Step 6: Simmer the Gravy

Pour in ¾ cup water to form a light, creamy gravy. Let it simmer for 3-4 minutes until it thickens just right. Taste and adjust salt or chili—Pabda Sorshe should be bold but not overpowering. Gently place the fried fish into the gravy, spooning the sauce over them. Cover the kadai and cook on low heat for 5-6 minutes, letting the fish drink in the mustardy goodness. Handle them carefully; you don’t want the fish to fall apart. The gravy should wrap the pabda like a cozy shawl.

Step 7: Garnish and Serve

Turn off the heat and sprinkle a handful of chopped coriander leaves. The green adds a fresh spark against the golden fish and creamy gravy. Serve Pabda Sorshe hot with steaming bhaat (rice). At my stall, customers take one bite and smile, and I know they’re tasting Bengal. Pair it with a simple dal or aloo posto for a proper Bengali thali vibe.

Tips from My Kitchen

  • Fresh Fish: Always pick fresh pabda—frozen ones lose their soft texture.
  • Mustard Paste: Soak mustard seeds to cut bitterness. For a milder flavor, mix in a bit of yogurt.
  • Oil Balance: Mustard oil is a must, but don’t go overboard. Just enough to carry the flavors.
  • Serving Idea: A squeeze of lemon juice at the end adds a tangy twist, though Thakuma might give me a playful frown for that!

A Little Story

Cooking Pabda Sorshe feels like sitting with Thakuma again. She’d share tales of her childhood in Barisal while stirring the kadai, her hands moving like a poet’s. Now, when I cook this at my stall, I feel her guiding me. Every plate I serve carries her warmth, my dreams, and a slice of Bengal’s heart. This dish isn’t just food—it’s a memory, a celebration, and a promise to keep our traditions alive.So, light up your kadai, let the mustard oil sing, and bring Pabda Sorshe to your table. Share it with your loved ones, and let me know how it tastes. Aami tomader jonyo shubho kamona kori—I wish you all the joy!

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