Skip to main content

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.

Comments

Post a Comment

Popular posts from this blog

Chana Kabab

  Chana Kabab or Chickpea Kabab is a healthy take on the world of kababs. With a good source of carbohydrates and proteins this chana kabab recipe is the most accurate way to enjoy this dish without worrying about health too much. The filling is a crucial part of this recipe as it provides the necessary crunch to the kabab, you can make a roll by putting inside a roti or use it as a wrap by adding sauces of your choice. A comfort food that is delicious and healthy at the same time, what more can you ask for ?đŸ˜‚ Ingredients 2 cups Chickpea (kabuli chana) 2 bayleaf a pinch of baking soda salt to taste 3 tbsp vegetable oil + required oil for frying 1 tsp cumin seeds 1/2 tsp fennel seeds (sauf) 1 tsp chopped green chilies 2-3 finely chopped onions 1 tsp ginger garlic paste 1/2 tsp cumin powder 1/2 tsp coriander powder 1 tsp red chili powder 1.5 tsp amchur powder (dry mango powder) 1 tsp garam masala powder       for the filling 1-2 finely chopped onions 4 green chilies (...
Post a Comment
Read more

Dahi waale aloo

Dahi wale aloo or potatoes cooked in yogurt gravy is a  rich gravy from Rajasthan. It is one of the simplest potato curries that is flavourful yet aromatic, the ingredients are quite simple, and the yogurt gives a rich base and that required sourness to the curry. This is a no onion, no garlic recipe, yet the flavours are quite promising, so grab your rice bowl, cook this for dinner and enjoy your meal.   Ingredients 4-5 medium potatoes 1 tsp coriander Seeds 10-15 black peppercorns 1 tsp cumin seeds 2 dried red chilies 3 green cardamom 1 tsp fennel seeds 2 Onions 4 green chilies 1 cup curd 1 tsp turmeric powder 1 tsp red chili powder 1/2 tsp black salt 3 tsp  mustard oil 1 tsp hing 1/2 tsp Sugar chopped coriander leaves dried fenugreek leaves 1 tsp garam masala powder 2 cups warm water Method Wash the potatoes well, keep the skin on if you desire, or discard the skin, completely your choice. Portion the potatoes into equal portions. Heat a pan on low heat and add the...
Post a Comment
Read more