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Photo of Sarse vetki/ Vetki fish in mustard sauce gravy by Nilanjana Bhattacharjee Mitra at BetterButter

Sarse vetki/ Vetki fish in mustard sauce gravy

Nilanjana Bhattacharjee Mitra
0 minutes
Prep Time
30 minutes
Cook Time
4 People
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ABOUT Sarse vetki/ Vetki fish in mustard sauce gravy RECIPE

A traditional and tasty fish recipe from West Bengal. I have learnt this recipe from my Mother.

Recipe Tags

  • Non-veg
  • Easy
  • Everyday
  • West Bengal
  • Stir fry
  • Simmering
  • Blending
  • Sauteeing
  • Main Dish

Ingredients Serving: 4

  1. Vetki fish/ Red snapper - 4 pieces
  2. Mustard paste - 2-3 tbsp
  3. Green chillies- 2-3
  4. Garlic paste - 1 tbsp
  5. Salt -as required
  6. Turmeric powder -1 tsp
  7. Chilli powder -2/4 tsp
  8. Onion seeds/kalonji - 1/2 tsp
  9. Tomato- 1 small chopped


  1. Marinate the vetki fish with little turmeric and salt for 5-10 mins and then fry it properly. Do not over fry (dark brown) the fish.
  2. Soak 2 tbsp mustard seeds in water for 30-40 mins. Then grind it with one green chili and little salt, if you have a sil batta, please use it to make a mustard paste.
  3. You can use mustard powder as well, if using the same, then soak 2 tbsp mustard powder in 3-4 tbsp water with little salt for 10 -15 mins.
  4. Heat a kadhai with 3-4 tsp of mustard oil, add onion seeds or kalonji, then add garlic paste and stir for a minute. Then add chopped tomato and stir it continuously.
  5. Add mustard paste, turmeric powder, chili powder, salt to taste, slit green chillies and keep stirring.
  6. Now add a small cup of water and give it a good stir. Cover the kadhai and continue cooking in a low flame for 6-7 mins.
  7. Next add the fish and mix it well with the mustard gravy.
  8. When the oil is separated from the gravy, this means that it's done. Check the seasoning and spread 1/2 tbsp of mustard oil over the gravy.
  9. Serve it hot with rice.

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Ishani Majumder
Ishani Majumder   Jun-25-2016

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