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Shorshe Maach ( Bengali fish curry in mustard sauce )

 Shorshe Maach or Fish Mustard Curry is an authentic dish from West Bengal. The main ingredient used here is mustard, which has to be thoroughly cooked to get rid of its pungent aroma. Traditionally made with mustard paste grinded by a "sheel noda" where stone is used to grind mustard by the use of friction. A beautiful dish with very less ingredients and simple flavours. You can also use other fishes like Hilsa, Catla, the results would be the same. Try this recipe at home and serve with a hot bowl of steaming rice.



Ingredients

  • 750 g Rohu fish
  • salt to taste
  • 1 tsp turmeric powder
  • 1 tbsp raw mustard oil
  • 1/2 cup black mustard seeds
  • 1 dry red chili
  • 3 green chilies
  • 4 tbsp raw mustard oil
  • 1 tsp kalunji (nigella seeds)
  • 1/2 tsp turmeric powder
  • 4 cups hot water
  • 4 slit green chilies





Method
  1. Marinate the fish pieces in salt, turmeric powder and mustard oil, let it rest for 15 minutes.
  2. Soak the mustard seeds, dry red chili in water for 5 minutes. Then add them to a blender, also add green chilies to it.
  3. Grind to a smooth paste and add 1 cup water to the final paste.
  4. In a kadai heat mustard oil on high flame, let it smoke, once the colour changes, lower the flame and add the fish pieces. Do not overcrowd the kadai.
  5. Take out the fish pieces once both sides turn golden brown.
  6. In the same oil, add kalunji, when it crackles, add turmeric powder, keep the flame low or the mustard can burn, stir and add the blended mustard paste.
  7. Add salt, stir until it reduces and the oil surfaces to top.
  8. Once done, add the fish pieces carefully. mix very carefully.
  9. Let it cook on low flame. The gravy thickens as it cooks. Add 4 cups hot water, cover and cook on low flame.
  10. Once the right consistency is achieved then add the slit green chilies. 
  11. Serve with a hot bowl of steaming rice.

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