How to make Bengali mustard fish curry/Bengali fish curry recipe/Mustard fish curry/Shorshe Maach
Updated: Dec 30, 2020
That nostalgic aroma of mom cooking fish in mustard oil! You know what I mean?! If you like the flavor of mustard you will love this! It's surely going to wake up your taste buds!!
Yield: 4-5 servings
Mix equal quantities of:
Methi or Fenugreek seeds
Kalonji or Onion seeds
Pomfret Fish... 500g
Mustard Oil... 4 tbsp.
Turmeric powder... 1/2 tsp.
Panch phoron... 1/2 tsp.
Poppy seeds... 1.5 tsp.
Mustard seeds... 1.5 tsp.
Tomatoes (chopped)... 3 tbsp.
Green chillies (slit)... 5-6
Onions (finely chopped)... 3 tbsp.
Coriander leaves (finely chopped)... 1 tbsp
Water... 1.5 cups
Salt... to taste
I have used Pomfret fish here but you can use any fish of your choice
Sprinkle 1 teaspoon of salt and 1 teaspoon of turmeric powder over the fish
Coat on all sides and keep it aside
Mustard -poppy seed paste for the gravy
In a grinder jar add 1.5 tablespoons of mustard seeds, 1.5 tablespoons of poppy seeds and half a teaspoon of salt.
Add 3 tablespoons of water and grind this to a smooth paste
Keep it aside
The addition of poppy seeds tones down the intensity of the mustard while enhancing the taste of the gravy
Frying the fish
Add 2 tablespoons of mustard oil to a pan set on medium heat
Put the fish in
Let the fish fry for three minutes on each side
Take the fish out and keep it aside
Making the curry
Add another tablespoon of mustard oil to the same pan
Add panch phoron
Once the panch phoron starts to splutter, add onions
Stir fry the onions for approximately three minutes until they turn darker
Stir fry for approximately two minutes till the tomatoes are soft
Add turmeric powder, slit green chilies, approximately 1/4 teaspoon of salt
Add 1.5 cups of water and place the lid on
Let it cook for five minutes
Add the mustard-poppy seed-paste in and stir well
Let the gravy boil for approximately five minutes
Add the fish pieces in
Make sure that the fish are submerged in the gravy
Add salt as needed
Let the gravy boil for a few minutes
Squeeze some lime juice (optional)
Garnish with chopped coriander leaves
Turn off the heat and add the last tablespoon of mustard oil
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