Golden Mustard Fish Curry & Fragrant Gobindobhog Rice Recipe

About this recipe

A classic Bengali fish curry made with mustard paste, green chilies, and mustard oil, paired with fragrant Gobindobhog rice for a wholesome, balanced dinner.

Ingredients

• - Mustard Seeds
• 250 Gms Poppy Seeds
• 500 ml Water
• 250g Green Chilli
• 200 ml Mustard Oil
• 20 g Turmeric Powder
• 10G Salt

Instructions

1. Step 1: Marinate the fish pieces with turmeric powder and salt. Set aside for 10 minutes.
2. Step 2: Blend the soaked mustard seeds, poppy seeds, and 2 green chilies into a smooth paste using minimal water.
3. Step 3: Heat mustard oil in a pan until it reaches smoking point, then reduce the heat. Fry the marinated fish pieces lightly for 2 minutes on each side. Remove and set aside.
4. Step 4: In the same pan, add the mustard-poppy seed paste and sauté for 2-3 minutes on medium heat. Add turmeric powder, salt, and a little water to adjust consistency.
5. Step 5: Add the fried fish pieces into the mustard gravy. Cover and cook on low heat for 8-10 minutes until the fish absorbs the flavors.
6. Step 6: Meanwhile, cook the Gobindobhog rice in a pot with water until soft and fluffy. Drain any excess water.
7. Step 7: Serve the Shorshe Maach hot with the steamed Gobindobhog rice. Garnish with slit green chilies for added flavor.