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We try to bring you close to food that is cooked with love and has a story behind it. Food connects us all and this page is about food as a celebration

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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 Marinate the fish pieces in salt, turmeric powder and mustard oil, let it rest for 15 minutes. Soak the mustard seeds, dry red chili in water for 5 minutes. Then add them to a blender, also add gree...
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Fish Mustard Curry (in coconut milk)

Fish mustard curry is a Bengali recipe that consists of Rohu fish cooked in mustard sauce with grated coconut and coconut milk. This amazing curry has chunky curry cuts of Rohu fish, you cal also use Surmai, Katla, or Calcutta bhetki. Emerging from the roots of Bengal this is a fairly simple recipe. Mustard is dearly common as well as solemnly loved by each and every person, but many people cannot withstand the pungency of mustard, so it is advised to cook thoroughly. The addition of coconut milk adds a whole new dimension to the curry, thus making it more rich and creamy. This is a completely homemade recipe of my family and not any replica of a Dhaba style recipe. You can feel the soul of the recipe just by the taste that can be dearly accompanied with some hot steaming rice, especially Gobindo Bhog Rice. Share this new and innovative recipe with your friends and family, and let them know what soul food is all about, if you enjoyed the video do leave a like, comment down below your t...
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Yellow Fish Curry

  This fish curry is my mother's recipe, and it is quite different from the normal mustard fish or "shorshe maach". The use of Bori (dried lentil dumplings) is traditional and it gives a wonderful texture to the curry. The flavour of mustard enhances with time as it cooks along with the fish. We have used Rohu, you can also use Hilsa or Katla for this recipe. It is recommended that the fish cuts from a bigger fish is used, the flavours would be more enhancing, my mother cooks this recipe quite often and every time she cooks, the flavour, the texture remains amazing. Thank you so much mom for sharing this recipe. Share with your friends and family, leave a like if you enjoyed the video, have a wonderful day ! Ingredients 450 g Rohu salt to taste 1 tsp turmeric powder ( during marination ) 10 Dried Lentil Dumplings ( bodi/vadi) 2 tbsp Mustard seeds 1 tbsp poppy seeds 5 green chilies(2 for the paste + 3 slit for the curry) 2 medium onions 2 tomatoes 4 Tbsp Mustard Oil 1/2 ts...
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