Shorshe Bhapa Maach (Steamed Mustard Fish)
Thick white fish steamed in a mustard and coconut paste, so it stays tender and smells wonderfully sharp when you lift the lid.
- Time35 min
- LevelMedium
- Costabout £2.50 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 430kcal
- 4.1gcarbs
- 0.9gof which sugars
- 30.5gfat
- 8.5gsaturates
- 36gprotein
- 2.3gfibre
- 2.1gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Soak the mustard seeds in the warm water for 15 minutes.
15 min - 2
Blend the seeds and their water with the coconut, 2 green chillies and the salt for 20 seconds, until a rough paste.
- 3
Mix the paste with the turmeric and 2 tbsp of the mustard oil. Coat the fish pieces well and put them in a lidded heatproof dish that fits inside a wide pan.
- 4
Put a trivet or an upturned saucer in the pan and pour in 2 cm of water. Bring to a simmer, stand the dish on the trivet and cover the pan.
- 5
Steam for 15 minutes, until the fish is opaque and flakes easily. Top up with boiling water if it runs low.
15 min - 6
Lay the last green chilli, slit lengthways, over the fish and drizzle with the last 1 tbsp raw mustard oil. Rest for 3 minutes and serve with steamed rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
