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Head Chef Semanti shares one of the most famous iconic Bengali fish curry recipes - Shorshe Bata Maach is fish cooked in a spicy thick mustard sauce. In this recipe, Semanti used Carp fish but one can make this recipe with a variety of fish like Ilish (Hilsa), Bhetki, Papda, Pomfret, Surmai, Rawas (Indian Salmon) and many others. Ideally, the mustard sauce is made by grinding fresh mustard at home to get a strong kick and flavour. This sauce tastes best when cooked with few fresh green chillies to add spicy undertones. Mustard fish curry is best served iwth hot steaming rice.

The Slow Fire Chef SE 05 EP 08 : SHORSHE BATA MAACH | BENGALI STYLE MUSTARD FISH CURRY | FISH IN A MUSTARD SAUCE | बंगाली सरसों मछली करी

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