Shorshe Maach Recipe – Bengali Style Mustard Fish Curry

Ingredients

• 1 teaspoon Mustard seeds (Rai/ Kadugu)
• 2 Green Chillies slit
• 3 sprig Coriander (Dhania) Leaves finely chopped
• 1/4 teaspoon Turmeric powder (Haldi)
• Salt to taste
• 3 tablespoon Mustard oil
• 4 Seer fish or hilsa fish
• 1/2 teaspoon Turmeric powder (Haldi)
• 1/4 teaspoon Red Chilli powder
• Salt to taste
• 1 tablespoon Yellow mustard seeds
• 1/8 teaspoon Turmeric powder (Haldi)
• 1 Green Chilli
• 1/2 cup Water warm
• 2 sprig Coriander (Dhania) Leaves chopped
• 2 Lemon wedges

Steps

1. To begin making the Shorshe Maach Recipe (Bengali Mustard Fish Curry), firstly we will clean the fish and marinating it with turmeric powder, red chili powder and salt for about 10 minutes.
2. For the mustard paste, soak the mustard seeds in water for about 10 minutes and grind it along with green chillies, turmeric powder to make a smooth paste.
3. Heat the oil in a large heavy bottomed nonstick pan and place the fish and cook for 30 seconds on both the sides till it is golden. Remove the fish and in the same oil add mustard seeds and allow it to crackle.
4. Once it crackles, add the mustard paste and saute for a couple of minutes on medium heat until you see the mustard paste bubble. Add the marinated fish into this and adjust the salt and chili.
5. Cover the Shorshe Maach, turn the heat to low and cook the fish for about 10 minutes till it turns thick.
6. Once it is done, turn off the heat and check salt and spices and adjust to suit your taste and serve. Garnish with freshly chopped coriander leaves and serve.
7. Serve the tangy Shorshe Maach along with Steamed Riceand a Bengali Style Shaak Bhaja for an everyday meal.