Name: How to make Bengali mustard fish curry/Shorshe Maach
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: Cumin seeds...1/4 tsp.; Fennel seeds...1/4 tsp.; Methi or Fenugreek seeds...1/4 tsp.; Kalonji or Onion seeds...1/4 tsp.; Mustard seeds...1/4 tsp.; Pomfret Fish... 500g; Mustard Oil... 4 tbsp.; Turmeric powder... 1/2 tsp.; Panch phoron... 1/2 tsp.; Poppy seeds... 1.5 tsp.; Mustard seeds... 1.5 tsp.; Tomatoes (chopped)... 3 tbsp.; Green chillies (slit)... 5-6; Onions (finely chopped)... 3 tbsp.; Coriander leaves (finely chopped)... 1 tbsp; Water... 1.5 cups; Salt... to taste

Bengali mustard fish curry! Don’t miss this delicacy!

How to make Bengali mustard fish curry/Shorshe Maach

Author: Nupur Bhattacharya Cuisine:Indian, Bengali Courses:Lunch, Dinner Recipe Keys: Dairy Free Gluten Free

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesTotal time: 30 minutesServings:4 servings

Description

That nostalgic aroma of mom cooking fish in mustard oil! You know what I mean?! If you like the flavor of mustard you will love this! It’s surely going to wake up your taste buds!!

Ingredients

Panch phoron (Mix equal quantities of the following and store it in an air tight container, we will use 1/2 tsp. for this recipe)

Cumin seeds…1/4 tsp.

Fennel seeds…1/4 tsp.
Methi or Fenugreek seeds…1/4 tsp.
Kalonji or Onion seeds…1/4 tsp.

Mustard seeds…1/4 tsp.

Fish curry

Pomfret Fish… 500g
Mustard Oil… 4 tbsp.

Turmeric powder… 1/2 tsp.
Panch phoron… 1/2 tsp.
Poppy seeds… 1.5 tsp.

Mustard seeds… 1.5 tsp.
Tomatoes (chopped)… 3 tbsp.
Green chillies (slit)… 5-6

Onions (finely chopped)… 3 tbsp.
Coriander leaves (finely chopped)… 1 tbsp
Water… 1.5 cups

Salt… to taste

Instructions

Prepping the Fish

I have used Pomfret fish here but you can use any fish of your choice
Sprinkle 1 teaspoon of salt and 1 teaspoon of turmeric powder over the fish

Coat on all sides and keep it aside

Mustard -poppy seed paste for the gravy

In a grinder jar add 1.5 tablespoons of mustard seeds, 1.5 tablespoons of poppy seeds and half a teaspoon of salt.
Add 3 tablespoons of water and grind this to a smooth paste

Keep it aside
The addition of poppy seeds tones down the intensity of the mustard while enhancing the taste of the gravy

Frying the fish

Add 2 tablespoons of mustard oil to a pan set on medium heat

Put the fish in
Let the fish fry for three minutes on each side
Take the fish out and keep it aside

Making the curry

Add another tablespoon of mustard oil to the same pan
Add panch phoron
Once the panch phoron starts to splutter, add onions

Stir fry the onions for approximately three minutes until they turn darker
Add tomatoes
Stir fry for approximately two minutes till the tomatoes are soft

Add turmeric powder, slit green chilies, approximately 1/4 teaspoon of salt
Add 1.5 cups of water and place the lid on
Let it cook for five minutes

Add the mustard-poppy seed-paste in and stir well
Let the gravy boil for approximately five minutes
Add the fish pieces in

Make sure that the fish are submerged in the gravy
Add salt as needed
Let the gravy boil for a few minutes

Squeeze some lime juice (optional)
Garnish with chopped coriander leaves
Turn off the heat and add the last tablespoon of mustard oil

Video

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