This easy cod curry in mustard sauce is inspired by east indian sorshe maach. Cod pieces are gently simmered in a mustard-forward gravy with a hint of green chili for heat and mustard oil for a signature pungency. Golden broth, tender flaky fish, unique flavors! Pairs beautifully with plain basmati rice.
We have a few go-to fish recipes that rotate with the seasons. In winter, it is all about comforting & hearty dishes like fish masala and crispy fried fish. But come summer, we lean toward lighter curries, and mustard fish curry or coconut milk salmon often make an appearance on our table.
I wasn’t a huge fan of cod until a few years ago. I initially started making fish fingers for my kids, and that’s when we really developed a liking for it. Now, I often use it in Indian preparations as well.
About My Cod Curry Recipe
What I love about this mustard fish curry is how the sauce clings to the fish just right. It's not too thick or heavy. The flavors are intense, there’s a punch of mustard, warmth of ginger and grassy heat of green chillies along with the unique aroma of nigella seeds, but it’s all beautifully balanced against the mild, sweet flavor of cod. The mustard paste is mellowed out with a bit of yogurt and the sauce is both tangy and just a little creamy without being heavy.
Traditional bengali shorshe maach begins with grinding yellow mustard seeds into a fresh paste. However, I make a convenient swap by using bottled coarse-ground mustard, which cuts down the prep time significantly and bringing the entire recipe together in just 20–30 minutes!
In authentic preparations, the fish is deep-fried before being added to the sauce. But since cod has a delicate texture, I opt for a light pan-sear instead. This method gives the turmeric-coated fish a slightly crisp edge while keeping the flesh lighter and tender.
Ingredients
- Cod - I use wild cod fillets. Cut them into smaller pieces if the fillets are too long. If using frozen, fully thaw them before using.
- Mustard - It took me a few years to figure out, but any variety of bottled coarse Dijon mustard can easily replicate the taste and texture of homemade mustard paste when combined with the right spices. Just make sure the ingredients are clean and as simple as possible(no herbs etc)
- Whole Plain Yogurt - Very important to make sure that the yogurt is not too sour. It should have a pleasant tang. Else it will compete with the sharpness of mustard and overall the taste of sauce becomes a bit unappetizing.
Let's Make Cod Curry
- Pat the cod pieces dry using a paper towel and place in a plate. Sprinkle with turmeric powder, salt and a teaspoon of mustard oil. Let stand for 10-15 minutes.
- In a wide, shallow cooking pan/skillet (use non stick if you aren’t confident with stainless steel), heat up mustard oil.
- When the oil is slightly smoky, layer the marinated cod pieces one by one into the hot pan. Let sear on medium heat for 1-2 minutes to get light color on both sides. Remove in a plate.
- In the same pan, without cleaning, add another tablespoon of oil and heat up on low medium heat.
- Temper the hot oil with nigella seeds and ginger. Stir for 8-10 seconds to toast the spices, taking care ginger or chillies don’t change color.
- Add the green chillies, mustard paste, red chilli powdwer, turmeric powder, touch of sugar and salt.Pour 1-2 tablespoon water and on very low heat cook the mustard with spices for a minute to allow the flavors to mingle.
- Then, add the whisked yogurt and whisk immediately else it will curdle. Cook the mustard yogurt masala for 1-2 minutes or until you see that small bubbles of oil starting to separate.
- At this point add hot water to the pan and let come to a simmer. Place back the cod pieces in a single layer in the mustard masala.
- I spoon over the sauce over the fish pieces to coat it rather than flip it. Cover the pan and let cook low and slow for 2-4 minutes to cook the fish fully.
- Finish with fresh cilantro leaves and serve with basmati rice.
Indian Style Cod Curry (With Mustard Sauce)
Ingredients
- 1 lb (450g) white pacific cod or any white fish
- 1 teaspoon mustard oil or any neutral cooking oil
- ¼ teaspoon turmeric powder
- ½ teaspoon salt
For The Curry
- 2 tablespoon mustard oil or any neutral cooking oil
- ¼ teaspoon nigella seeds
- 1 teaspoon ginger paste
- 2 green chillies or any hot chili peppers like serrano or thai bird chillies
- 1.5 tablespoon corase ground mustard I use grey pupon brand,adjust quantity depending on brand you are using as well as desired pungency
- ¼ teaspoon turmeric powder
- ½ red chili powder (medium hot), adjust to taste
- 2 tablespoon plain yogurt whisked, at room temperature
- ¾ to 1 cup hot water depending on the sauce consistency you desire
- ½ teaspoon salt or to taste
Instructions
- Gently pat the cod fillets dry with a paper towel and arrange them on a plate. Sprinkle evenly with turmeric powder, salt, and about a teaspoon of mustard oil. Let the fish marinate for 10–15 minutes so the flavors can begin to infuse.
- Heat mustard oil in a wide, shallow skillet (a non-stick pan is a good choice if you're unsure about using stainless steel). Once the oil just starts to smoke, carefully place the marinated cod pieces into the pan in a single layer. Sear on medium heat for 1–2 minutes on each side, just until lightly golden. Remove the fish and set aside on a plate.
- In the same pan (do not clean it—those flavorful bits stuck to the bottom will enhance the dish), add another tablespoon of mustard oil and heat over low-medium heat. Once warm, add nigella seeds and freshly grated ginger & green chillies. Stir quickly for 8–10 seconds to release their aroma, being cautious not to let the ginger or spices brown.
- Next, add the mustard paste, red chilli powder, turmeric, and salt to taste. Splash in 1–2 tablespoons of water and cook gently over low heat, stirring for a minute to let the mustard and spices blend together.
- Now, reduce the heat to very low and add the whisked yogurt, whisking immediately to prevent it from curdling. Let the yogurt-mustard mixture cook for 1–2 minutes, just until small bubbles of oil begin to separate from the masala.
- Pour in hot water to create a light curry base and bring it to a gentle simmer. Taste and adjust the salt if needed at this stage. Carefully return the cod pieces to the pan in a single layer. Instead of flipping the fish, spoon the sauce over each piece to coat it thoroughly. Cover the pan and cook over low heat for 2–4 minutes, or until the fish is tender and cooked through.
- Finish the dish with a sprinkle of freshly chopped cilantro and serve warm with fragrant basmati rice.
farmonplate
Tanvi, This is funny but yesterday I made your fish curry (the other one with Methi) , It was fantastic - no left over 🙂 Now, you are tempting me with new recipe! Can't wait to try it. Your pictures are gorgeous, as always - love the blue background! I wish we can meet in real life and I can learn art of photography from you 🙂
Jan Scherders
I just had had this fish in a light mustard sauce. And with the steamed broccoli (as you suggested I think). It was just lovely !!! Thank you !!