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How to Make Authentic Bengali Mustard Fish Curry (Shorshe Maach)

Dive into the vibrant flavors of Bengal with this traditional Mustard Fish Curry, known locally as Shorshe Maach. This recipe combines tender fish fillets with a creamy, pungent mustard sauce, creating a perfect balance of heat, tang, and richness that's sure to tantalize your taste buds.

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Recipe Details

Prep Time

45 minutes

Cook Time

30 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

This Bengali-style Fish Curry with Mustard is a flavorful and aromatic dish that combines tender fish with a rich, tangy sauce infused with the distinctive taste of mustard seeds and spices.

Recipe Details

  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 15 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 500g white fish fillets (like rohu, catla, or cod), cut into large pieces
  • 3 tbsp yellow mustard seeds
  • 2 tbsp black mustard seeds
  • 2 green chilies
  • 1 tbsp turmeric powder
  • 1 tsp salt (or to taste)
  • 3 tbsp mustard oil
  • 1 large onion, finely chopped
  • 2 tomatoes, chopped
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 2 bay leaves
  • 1 cup water
  • Fresh coriander leaves for garnish

Instructions

  1. Soak the yellow and black mustard seeds in warm water for 30 minutes.

  2. Drain the mustard seeds and grind them with green chilies to form a smooth paste.

  3. In a bowl, mix the fish pieces with 1 tsp turmeric powder and 1/2 tsp salt. Set aside for 15 minutes.

  4. Heat 2 tbsp mustard oil in a large pan over medium heat until it starts smoking. Add the marinated fish pieces and fry for 2 minutes on each side until lightly golden. Remove and set aside.

  5. In the same pan, add the remaining 1 tbsp mustard oil. Once hot, add bay leaves and chopped onions. Sauté until the onions turn translucent.

  6. Add ginger paste and garlic paste. Cook for 2 minutes until the raw smell disappears.

  7. Add chopped tomatoes and cook until they turn mushy.

  8. Add the ground mustard paste, remaining turmeric powder, and salt. Cook for 5 minutes, stirring continuously.

  9. Pour in 1 cup of water and bring the mixture to a boil. Reduce heat and simmer for 5 minutes.

  10. Gently add the fried fish pieces to the curry. Cook for another 5-7 minutes or until the fish is fully cooked and the curry reaches your desired consistency.

  11. Garnish with fresh coriander leaves before serving.

Chef's Notes

  • For an authentic taste, use mustard oil. If unavailable, substitute with vegetable oil.
  • Adjust the number of green chilies to control the heat level.
  • You can use a mix of fish varieties for added flavor complexity.
  • To reduce the pungency of mustard, add a teaspoon of sugar to the curry.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.

Nutritional Info

Per serving (approximate):

  • Calories: 300
  • Protein: 25g
  • Fat: 18g (mostly healthy fats from fish and mustard oil)
  • Rich in Omega-3 fatty acids
  • Good source of Vitamin D, B12, and selenium

Serving Suggestions

Serve this Bengali Mustard Fish Curry hot with steamed rice or Bengali pulao. For a complete meal, pair it with a side of lightly sautéed vegetables like spinach or okra. A small bowl of yogurt on the side can help balance the heat. This dish is perfect for special occasions or a comforting weekend dinner. Garnish with a few mustard flowers for an authentic Bengali touch if available.