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Bengal's Delicacy Shorshe Maach Or Sarson Fish Curry Recipe
सरसों मछली | সরিষা মাছের রেসিপি | Bengali Mustard Fish Curry
Shorshe Maach, or Mustard Fish Curry, is a traditional Bengali dish that originates from the culinary traditions of the Bengal region, which is divided between Bangladesh and the Indian state of West Bengal. Bengali cuisine is known for its emphasis on fresh, seasonal ingredients, particularly fish, as the region is crisscrossed by numerous rivers and water bodies. The origin of Shorshe Maach can be traced back to the cultural and culinary heritage of Bengal. Mustard is a key ingredient in many Bengali dishes, and the combination of mustard with fish is a classic pairing. The mustard seeds used to make the paste for this dish contribute a distinct and pungent flavor. Shorshe Maach is just one example of how the people of Bengal use their local ingredients to create flavorful and aromatic dishes. Shorshe Maach is not only a delicious representation of Bengali flavors but also a testament to the region's rich culinary heritage.
Preparation Time : 30 min
Cooking Time: 30 min
Serving portion : 3-4 person.
Ingredients:
• 1 Kg Fish (commonly varieties like Rohu, Hilsa, or any firm-fleshed fish)
• 3 tbsp Mustard seeds (ground to make mustard paste)
• 2 tbsp Almond (Grounded)
• 2 tbsp Sesame seeds (Grounded)
• 1 tbsp Turmeric powder
• ½ tsp Black seeds (Kalonji)
• 4-5 Green chilies
• 25ml Mustard oil
• 10ml refined oil
• 10ml Milk
Salt (as per your Taste)
• Water (as required)
Methods:-
Marination:
• Clean and wash the fish pieces.
• Marinate the fish with turmeric powder, salt and mustered oil.
Mustard Paste:
• Grind mustard seeds, Almond and sesame seeds and mix them all along with ½ tsp salt and sugar , 1 tbsp green chilli paste and 1 tbsp mustered oil. Make a smooth paste and let it rest for some time
This paste is a key component of the dish and gives it its distinct flavor.
Cooking:
• Heat mustard oil and refined oil in a pan. Mustard oil is commonly used in Bengali cuisine for its strong flavor.
• Fry the marinated fish pieces until they turn golden brown, do not overcook the fish.
• Fry for 3-4 mins each side.
• Remove them and keep aside.
Prepare the Mustard Sauce:
• In the same pan, add more mustard oil if needed.
• Add black cumin seeds and slit green chilies
• Add mustard paste, ginger paste, turmeric powder and salt. Cook the mustard paste
well until it releases its aroma.
• Add water to achieve the desired consistency for the sauce.
Combine and Cook:
• Add the fried fish pieces to the mustard sauce.
• Add 2 tbsp of milk.
• Allow it to simmer until the fish is fully cooked and the flavors meld together.
Garnish:
• Garnish with 1 tbsp mustered oil and green chilies for an extra kick.
Shorshe Maach is typically served with steamed rice, which complements the bold flavors of the mustard and spices. The dish is a delightful balance of pungent mustard, spices, and the natural taste of the fish.
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