“Shorshe Maach,” commonly referred to as Fish Mustard Curry, is made from mustard paste, the star ingredient of the recipe.
This gem of Eastern Indian and Bangladeshi kitchens tastes bold and heavenly due to the combination of the succulent fish and flavor of mustard.
Let’s unravel the steps to cook this hard-to-resist dish.
Key Takeaways:
- Fish mustard curry, or Shorshe Maach, is a traditional gem of Bengali kitchens.
- The bold and distinct taste comes from the pungent mustard flavor and freshness of the fish.
- Bengali fish mustard is often enjoyed with steamed rice and can be accompanied by side dishes like mustard-infused potatoes.
- Fish mustard curry tastes, bold, pungent, tangy, earthy, and distinct, perfectly balanced with fresh green chilies and mustard oil.
- You may try fish coconut curry, fish curry with tamarind, fish curry with tomato gravy, fish curry with yogurt, fish curry with kokum, and fish curry with green masala as close alternatives.
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. Serve it alongside steamed rice or shorshe bata diye alu (mustard-infused potatoes).
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 fish with salt and turmeric powder and mix well. Set aside for 10 minutes. Meanwhile, strain the mustard paste.
- Place a cooking pan on the gas stove and turn it on. Pour oil into it.
- Once the oil become hot, reduce the flame, add black cumin, and stir.
- Add two green chilies and stir again for a few seconds.
- Add turmeric powder and red chili powder (½ tsp of each) to the pan.
- Stir for a few seconds and add a cup of water.
- 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.
- Once the water starts boiling, gently add the fish to the cooking pan. Let it cook for 10 minutes.
- Add more green chilies.
- Add two teaspoons of mustard oil for a strong aromatic flavor.
- Cover the cooking pan with a lid and let it cook for 5 minutes.
- Turn off the gas stove. Pour the fish mustard curry onto a bowl. Serve it alongside steamed rice or shorshe bata diye alu (mustard-infused potatoes).
