By Shorshe Maach or Mustard fish is a traditional Bengali style fish curry made with fresh homemade mustard paste. This shorshe posto maach recipe tastes amazing with steaming hot rice.
Fish and mustard is a very popular combination in Bengali cuisine. This Bengali shorshe maach has a lovely aroma and is absolutely delicious with a slight pungency and kick from the mustard and chilli paste.
Shorshe posto maach recipe is a very common preparation with fresh fish in a Bengali households. I have used fresh salmon steaks to make this mustard fish curry. You can make it with any fresh fish like Basa/ Cod/ Haddock/ rui or even with prawns.
In this shorshe maach I have made a paste of mustard seeds along with posto (poppy seeds/khaskhas), coconut, green chillies and yogurt. The flavour of fresh fish simmered in this homemade mustard paste gravy tempered with nigella seeds is just outstanding. Give me a bowl of rice along with this mustard fish curry and I am all sorted.
Here are few fish recipes that you can try.
Amritsari Fish Fry (Amritsari Macchi)
Macher Chop Bengali Style (Fish Croquettes)
Crispy Green Chutney Fish Bites
Salmon Macher Tel Jhal (Bengali Salmon Fish Curry)
Rava Fish Fry | How to cook Rava Basa Fish Fry
Salmon in Yogurt Gravy (Doi Maach)
Salmon Curry With Cauliflower And Potato (Fulkopi Aloo Diye Macher Jhol)
Shorshe Maach (Bengali Mustard Fish Curry)
Shorshe Maach (Bengali Mustard Fish Curry)
Equipment
- mixer grinder
- large thick bottomed pan
Ingredients
- 500 grams Fish (Basa/Cod/Haddock/ Salmon/ Rui/ Bhetki/ prawns)
- 1/2 tsp Nigella seeds
- 2 Green chillies (slit)
- 1 tsp Turmeric powder
- 1/2 tsp Chilli powder
- 1 tsp Sugar/sweetener
- Salt as per taste
- 3 tbsp Mustard oil/ veg oil
To make mustard paste:
- 1 1/2 tbsp Black mustard seeds
- 1 tbsp Poppy seeds (optional)
- 2 tbsp Yogurt ( I used Greek)
- 2 tbsp Grated coconut (or use desiccated coconut if fresh is not available)
- 2 Green chillies
- 1/2 tsp Salt
Instructions
- Soak the mustard and poppy seeds (if using )in 1/4 cup of warm water for 15-20 minutes along with salt. Then add the rest of the ingredients listed under mustard paste in a food processor or mixer grinder along with 2 tbsp of water and ground it to a thick fine paste. Keep it aside.
- Marinate the fish with 1/2 tsp turmeric powder and some salt and keep it aside.
- Heat oil in a thick bottomed pan on medium heat. When hot temper it with nigella seeds and green chillies.
- When the seeds crackles add the ground mustard paste along with turmeric powder, chilli powder, salt and sauté for 7-8 minutes stirring constantly.
- Then add 1 to 1-1/2 cup of water. Check the seasoning and add sugar/sweetener and salt if required and bring it to a boil.
- Now slowly slide in the marinated fish and cook for 7-8 minutes on medium heat. Simmer till the sauce thickens. There should be enough sauce to coat the fishes. It will not be thin and soupy.
- Serve it hot along with rice.
I hope you enjoy this Shorshe Posto Maach recipe as much as we do!
You know what guys I would love to see your creations. If you have tried this recipe, just click a pic and tag me @gastronomicbong or #gastronomicbong on Instagram or on Facebook.
Bon Appetit!!!
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What do you think?