Wednesday, August 27, 2014

Shorshe Maach / Fish With Mustard Sauce

Previously I have posted a recipe on the same name, here, but this has some variations in it. No matter how much you learn and how much you see..you will always end up doing that with a touch of personal freedom. Its your master touch that makes this your own art work..well an inspired one.
The previous recipe of fish with mustard sauce was my mother-in-law's recipe. That is how everyone there cooks that. But this time I made some tweaks preferring my senses. Shorshe Maach is an extremely tasty dish and its very simple at the same time. Rather than preparing a plain fish curry I prefer to make this Shorshe Maach because once you make this one, there is no need to prepare another dish for the meal. Again, this recipe goes along with any kind of dish. When I was with my in-laws I saw my mother-in-law making this recipe almost with every type of fish. But the show stopper was with Hilsa. But of course its not possible to find Hilsa all over the year, so try thisShorshe Maach with any fish you can lay your hand on.

Bengali Shorshe Maach recipe

So, come lets cook Shorshe Maach.



  • Marinate the fish with little salt and turmeric powder and keep aside for 10 minutes.
Bengali Shorshe Maach recipe

  • Heat the mustard oil in a pan and fry the fishes until they are crispy and brown from outside.

Bengali Shorshe Maach recipe
  • Now make a paste using whole mustard seeds, poppy seeds,cumin seeds, ginger and green chilies. First make a powder of the spices, then add the ginger and chilies and grind with the spices and finally add a little water and grind again to make a smooth paste out of it.
Bengali Shorshe Maach recipe

Bengali Shorshe Maach recipe
  • You may have some left over oil from frying the fishes, add kalonji/kalo jeera to that. Add water and turmeric powder immediately and let it come to a boil.
Bengali Shorshe Maach recipe

  • When it starts boiling add the paste in it. First add adequate water to the paste so that it becomes liquid. Give it a good stir and then slowly pour it into the boiling mixture. As you will pour you will see the skins of the mustard seeds are being left behind. Do not add them. They will ruin the smoothness of the gravy.
Bengali Shorshe Maach recipe

  • Now add the fishes and cover. Let it cook for 10 minutes.
  • Now open the cover and taste and adjust the seasoning. Simmer until the gravy reaches your desired consistency. Put off the flame and serve hot with steamed white rice.
Fish With Mustard Sauce
Serves 2

Ingredients:
  • 2 pieces of fish
  • 1 tsp+ 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp kalonji / kalo jeera
  • 2 tsp whole mustard seeds
  • 2 and 1/2 tsp poppy seeds
  • 1/4 tsp cumin seeds
  • 2 inches of ginger stick
  • 2 green chilies
  • 2 tbsp mustard oil (preferred) / any unflavored oil
Method:
  • Marinate the fish with salt and turmeric powder and fry until its brown and crisp from outside.
  • Make a smooth paste using the whole mustard seeds, cumin seeds, poppy seeds, ginger and green chilies.
  • Heat oil and put kalonji / kalo jeer and let it sizzle.
  • Add water, turmeric powder, red chili powder and salt.
  • When it comes to boil add the previously prepared paste and fishes into it.
  • Cover and cook for about 10 minutes.
  • After 10 minutes open the cover and simmer until the gravy reaches your desired consistency.

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