Shorshe Maach Recipe - Bengali Style Mustard Fish Curry
Shorshe Maach, a simple Bengali Mustard Fish Curry which is a cooked in every Bengali household. It is served along with Steamed Rice and a Salad of your choice.
Shorshe Maach Recipe (Bengali Mustard Fish Curry) is a famous fish curry made with mustard paste. The fish is lightly pan fried on the tawa and it is soaked in the mustard sauce. This will help the fish to absorb the curry and gives a unique flavor to the dish.
Typically, the fish curry is made with "hilsa" fish which is locally available in Kolkata, this dish is a twist with seer fish. It is also prepared during festival season to bring a richness in the meal.
Serve the tangy Shorshe Maach along with Steamed Rice and a Bengali Style Shaak Bhaja for an everyday meal.
If you are looking for more Fish Curry Recipes, here are some of our favorites:
10 M
30 M
40 M
4 Servings
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 For the marinade
- 4 Seer fish , or hilsa fish
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/4 teaspoon Red Chilli powder
- Salt , to taste For the mustard paste
- 1 tablespoon Yellow mustard seeds
- 1/8 teaspoon Turmeric powder (Haldi)
- 1 Green Chilli
- 1/2 cup Water , warm For garnishing:
- 2 sprig Coriander (Dhania) Leaves , chopped
- 2 Lemon wedges
How to make Shorshe Maach Recipe - Bengali Style Mustard Fish Curry
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.
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.
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.
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.
Cover the Shorshe Maach, turn the heat to low and cook the fish for about 10 minutes till it turns thick.
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.
Serve the tangy Shorshe Maach along with Steamed Rice and a Bengali Style Shaak Bhaja for an everyday meal.
