Shorshe Maach (Bengali Mustard Fish Curry)
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.
Servings: 4 people
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.