Bengali Sorshe Maach With Steamed Rice Recipe

About this recipe

A traditional Bengali dish of fish simmered in a spicy mustard sauce, served alongside fragrant steamed rice. Perfectly balances the sweet-savory flavors of West Bengal cuisine.

Ingredients

• - Mustard Seeds
• - Nigella Seeds
• 500 ml Water
• 250g Green Chilli
• 20 g Turmeric Powder
• 10G Salt
• 200 ml Mustard Oil
• 1 kg Basmati Rice

Instructions

1. Step 1: Marinate the fish slices with turmeric powder and salt. Set aside for 10 minutes.
2. Step 2: Heat mustard oil in a pan until it starts to smoke lightly. Fry the fish slices on both sides until golden brown. Remove and set aside.
3. Step 3: In the same pan, add more mustard oil if needed. Add nigella seeds and slit green chilies. Sauté for 30 seconds.
4. Step 4: Add the ground mustard paste, a pinch of turmeric powder, and salt. Cook for 2 minutes until the paste releases its aroma.
5. Step 5: Add 200 milliliters of water to the pan to make a gravy. Let it simmer for 3 minutes.
6. Step 6: Gently place the fried fish slices into the gravy. Cook for 5 minutes until the fish is well-coated and cooked through.
7. Step 7: Meanwhile, boil 500 milliliters of water in a pot. Add soaked Basmati rice and cook until the grains are tender. Drain any excess water.
8. Step 8: Serve the hot Sorshe Maach with steamed Basmati rice.