SHORSHE MAACH

Hello good people,

Shorshe Maach (shorshe - “Mustard”, maach - “Fish”) aka Bengali style fish in mustard curry is a signature Bengali dish usually made with freshwater fish such as rohu, katla and hilsha fish. There are many variations of the same dish and this is one such variant.

This is made with garlic, but there are also variants without garlic. You can make it with or without garlic as you deem fit.

Also, you can either use both yellow and black mustard seeds together or any one of them.

I am sharing the authentic fish recipe with you all. Do try and share your feedback.

Let’s get started.

Ingredients:

For marination:

- Rohu fish (500 grams)

- Turmeric powder (1-½ TSP)

- Salt to taste

- 1 medium-sized lemon juice (or you can use 2 TSP vinegar)

- Mustard oil ~ 2 TSP

For mustard paste:

- Black mustard seeds ~ 3 TBSP

- Yellow mustard seeds ~ ½ TSP

- Green chilli ~ 1

- Water as needed

- Salt ~ ½ TSP

For cooking:

- Marinated fish

- Mustard oil ~ 3 TBSP

- Tomato ~ 1 (chopped)

- Green chillies ~ 2-3 (you can add more if you want)

- Chopped ginger- ½ TSP

- Chopped garlic - ½ TSP

- Chopped coriander leaves

- Turmeric powder ~ 1 - 1/3 TSP

- Mustard paste

- Kalonji/ mangrela/ black cumin/ nigella seeds ~ ¾ TSP

- Sugar ~ ½ TSP

- Salt to taste

- Water as needed

For garnishing:

- chopped coriander leaves

- green chillies

- mustard oil ~ 2 TSP

How to make Bengali style fish curry:

- Clean the fish properly. Marinate the fish pieces with salt, turmeric powder, lemon juice and mustard oil and keep it aside.

- Soak the mustard seeds and green chilli in water for 10 minutes, and then make a paste. Add ½ TSP salt while grinding.

- Heat oil in a kadhai or deep-fry pan. Once the oil is hot, fry the fish pieces properly in medium heat, until they turn golden brown from both the sides.

- In the same oil, add kalonji and sugar. Allow it to crackle.

Then add chopped tomatoes and cook until it is mushy.

- First add chopped ginger and garlic, and sauté for 2-3 minutes. Then, add turmeric powder and sauté for a couple of minutes.

- Now, add the mustard paste. Sauté for 2-3 minutes. Add green chillies. (Also, pour some water in the mustard paste bowl and keep it aside for future use.)

- when the mustard paste starts to bubble, add the leftover mustard water. Sauté for 2-3 minutes.

- Add salt. Mix and sauté it for a minute.

- Now, add some coriander leaves. Mix it well.

- Now, add water as per the consistency you want.

- Let it boil.

- As the water begins to boil, add the fish pieces. Cook it for 5-8 minutes in a medium flame.

- Now, switch off the flame.

- Transfer the fish curry to a serving bowl. Pour 1-2 TSP mustard oil over it. Garnish with coriander leaves and green chillies.

- Bengali style fish in mustard curry aka shorshe maach is ready. :)

- Serve the fish curry with hot steamed rice.

Enjoy!

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