Fish mustard curry, also known as “Shorshe Maach” in Bengali, is a traditional and highly cherished dish from the Bengali cuisine of Eastern India and Bangladesh.
It is a delightful preparation that brings together the richness of fish with the pungent flavors of mustard.
The star of the dish is the mustard gravy, which gives it a distinct and bold taste.
Let’s dive into the details.
Key Takeaways:
- Fish mustard curry, or Shorshe Maach, is a traditional and cherished dish from Bengali cuisine.
- It combines the pungent flavors of mustard with the richness of fish.
- Bengali fish mustard is often enjoyed with steamed rice and can be accompanied by side dishes like mustard-infused potatoes.
- The taste of fish mustard is a blend of pungent mustard, tanginess, and the delicate flavors of the fish.
- If you’re looking for alternatives, consider fish in coconut curry, fish fry, steamed fish with herbs, or tandoori fish.
The Ingredients:
- Bata Fish (8 medium size pieces cut and cleaned)
- Mustard Paste: 4 tbsp (made with mustard seeds, three green chilies, and a little bit of salt)
- Green Chilies: 5-6
- Turmeric Powder – ½ tsp
- Red Chilli Powder: ½ tsp
- Black Cumin: ½ tsp
- Salt – As required
- Mustard Oil – 3 tsp
How to Cook Fish Mustard Curry (Step by Step Images)?
1. Marinate fish with salt and turmeric powder and mix well. Set aside for 10 minutes. Meanwhile, strain the mustard paste.
2. Place a cooking pan on the gas stove and turn it on. Pour oil into it.
3. Once the oil become hot, reduce the flame, add black cumin, and stir.
4. Add two green chilies and stir again for a few seconds.
5. Add turmeric powder and red chili powder (½ tsp of each) to the pan.
6. Stir for a few seconds and add a cup of water.
7. Add the mustard paste which is made with mustard seeds, three green chilies, and a little bit of salt. Salt and green chilies overpower the bitter taste of black mustard. Stir for 5 minutes and add more water. Add salt.
8. Once the water starts boiling, gently add the fish to the cooking pan. Let it cook for 10 minutes.
9. Add more green chilies.
10. Add two teaspoons of mustard oil for a strong aromatic flavor.
11. Cover the cooking pan with a lid and let it cook for 5 minutes.
12. Turn off the gas stove. Pour the fish mustard curry onto a bowl.
Pro Tips for Cooking Fish Mustard Curry
Here are some pro tips to help you cook Bengali fish mustard like a seasoned chef:
Choosing the right fish: Opt for fresh fish with firm flesh to ensure the best taste and texture. Popular choices for Bengali fish mustard include rohu, hilsa, bhetki, or bata. These fish varieties hold up well during cooking and absorb flavors nicely.
Preparing the mustard paste: When making the mustard paste, use fresh mustard seeds and grind them just before preparing the dish. This helps retain the pungent flavor and aroma of the mustard. You can use a mortar and pestle or a blender to grind the mustard seeds along with other ingredients like green chilies, turmeric, and garlic. Adjust the quantities of these ingredients according to your taste preferences.
Marinating the fish: Before applying the mustard paste, marinate the fish with a mixture of salt and turmeric. This not only enhances the flavor but also helps tenderize the fish. Allow the fish to marinate for at least 10-20 minutes so that the flavors penetrate the flesh.
Balancing flavors: Taste the mustard sauce before applying it to the fish and adjust the seasoning accordingly. If you prefer a milder taste, reduce the amount of mustard or add a bit of yogurt to balance the pungency. Likewise, if you prefer it spicier, you can add more green chilies or a pinch of chili powder.
Remember, practice makes perfect! Don’t be afraid to experiment and adjust the recipe to suit your taste preferences. Enjoy the process of cooking and savor the flavors of this delightful Bengali dish.
What to Serve with Fish Mustard Curry?
Steamed Rice: Bengali fish mustard is traditionally enjoyed with steamed white rice. The mild and fluffy rice helps balance the bold flavors of the mustard and complements the tender fish.
Shorshe Bata Diye Alu (Mustard-infused Potatoes): This side dish consists of boiled potatoes cooked in a mustard-based sauce. It adds another layer of mustard flavor to the meal and complements the fish perfectly.
Remember to adjust the side dishes based on your preferences and the occasion. The idea is to create a balanced and harmonious meal where the flavors of Bengali fish mustard can shine alongside complementary dishes.
How Does Fish Mustard Curry Taste?
Fish mustard curry has a distinct and bold flavor profile. The taste can be described as a harmonious blend of pungent mustard, tanginess, and the delicate flavors of the fish.
The mustard imparts a strong and pungent kick to the dish, which is balanced by the use of other ingredients like green chilies, turmeric, and sometimes garlic. The mustard flavor is robust and tangy, and it infuses into the fish, creating a deliciously tangy and slightly spicy experience.
The fish itself plays an important role in the overall taste. Depending on the type of fish used, it can have a mild, sweet, or slightly earthy flavor. The fish acts as a canvas for the mustard sauce, allowing its flavors to penetrate and enhance the taste.
The combination of the mustard and fish creates a unique and savory flavor profile. The pungency of the mustard is mellowed by the cooking process, resulting in a well-rounded taste. The tanginess and spiciness of the mustard sauce add depth and complexity to the dish.
Overall, fish mustard is known for its bold, tangy, and flavorful taste. It is a dish that captures the essence of Bengali cuisine and showcases the skillful use of mustard as a key ingredient.
The mustard imparts a distinctive character to the dish, making it a favorite among those who enjoy strong and robust flavors.
Fish Mustard Curry Alternatives
If you are looking for alternatives to fish mustard curry, here are a few options:
Fish Coconut Curry: This is a popular alternative where fish is cooked in a rich and creamy coconut-based curry. The combination of coconut milk, spices, and herbs creates a flavorful and mildly spiced dish.
Fish Curry with Tamarind: Tamarind-based fish curry is tangy and has a distinct flavor. The sourness of tamarind is balanced with spices like turmeric, chili, and coriander. It can be prepared with various fish varieties and is often served with rice.
Fish Curry with Tomato Gravy: Tomato-based fish curry is another delicious option. The tangy and slightly sweet flavors of tomatoes complement the fish well. It can be made with a combination of tomatoes, onions, garlic, and spices, resulting in a flavorful gravy.
Fish Curry with Yogurt: Yogurt-based fish curry is creamy and has a mild tang. Yogurt is used as a base along with spices like cumin, coriander, and turmeric. It gives the curry a smooth and velvety texture while adding a subtle tanginess.
Fish Curry with Kokum: Kokum is a souring agent commonly used in coastal Indian cuisine. It imparts a unique tangy flavor to the curry. Fish cooked with kokum and aromatic spices creates a delicious and refreshing curry.
Fish Curry with Green Masala: Green masala fish curry is made with a vibrant blend of fresh green herbs like coriander, mint, and green chilies. This curry is packed with fresh flavors and pairs well with different fish varieties.
These are just a few alternatives to fish mustard curry. Each option has its own distinct flavors and characteristics, allowing you to explore different tastes and spice profiles.
Recipe Card:
Fish Mustard Curry (Shorshe Maach)
Ingredients
- 800 grams Bata Fish (8 medium size pieces cut and cleaned)
- 4 tablespoons Mustard Paste (made with mustard seeds, three green chilies, and a little bit of salt)
- 6 pieces Green Chilies
- ½ tablespoon Turmeric Powder
- ½ tablespoon Red Chili Powder
- ½ tablespoon Black Cumin
- 3 tablespoons Mustard Oil
- Salt to Taste
Instructions
- Marinate the fish: Mix the fish with salt and turmeric powder, ensuring it is evenly coated. Set it aside for 10 minutes.
- Heat the cooking pan: Place a cooking pan on the gas stove and turn on the heat. Pour oil into the pan and allow it to become hot.
- Add spices: Once the oil is hot, reduce the flame and add black cumin to the pan. Stir for a moment. Then, add two green chilies and continue stirring for a few seconds.
- Spice it up: Sprinkle turmeric powder and red chili powder (½ tsp each) into the pan. Stir for a few seconds to release their flavors.
- Add water and mustard paste: Pour a cup of water into the pan and add the mustard paste, which is made from mustard seeds, three green chilies, and a small amount of salt. The salt and green chilies help balance the bitterness of the black mustard. Stir the mixture for 5 minutes, adding more water as needed. Adjust the salt according to taste.
- Cook the fish: Once the water starts boiling, gently add the fish to the pan. Let it cook for approximately 10 minutes.
- Enhance the flavors: Add four more green chilies to the pan for an extra kick of spiciness. Drizzle two teaspoons of mustard oil over the dish to enhance its aromatic flavor.
- Cover and simmer: Cover the pan with a lid and allow the dish to cook for an additional 5 minutes, allowing the flavors to meld together.
- Serve: Turn off the gas stove and transfer the fish mustard to a serving bowl.
Video
Notes
Nutrition Info (Estimation Only)
Conclusion
Fish mustard curry, or “Shorshe Maach,” is a beloved dish that represents the rich culinary heritage of Bengali cuisine.
It combines the bold and pungent flavors of mustard with the delicate and tender fish to create a unique and delightful taste experience.
The mustard sauce, made from ground mustard seeds and other spices, infuses the fish with its tangy and spicy character.
Its distinct flavors and cultural significance make it a must-try dish for anyone interested in exploring the vibrant and diverse flavors of Bengali cuisine.
