Shorshe Maach (Mustard Fish Curry) Recipe

About this recipe

A classic Bengali fish curry prepared with fresh Rohu fish, mustard paste, and mustard oil, offering a rich, tangy, and savory flavor that perfectly complements steamed rice.

Ingredients

• - Mustard Seeds
• - Nigella Seeds
• 500 ml Water
• 250g Green Chilli
• 20 g Turmeric Powder
• - Red Chilli
• 10G Salt
• 200 ml Mustard Oil
• - Smiles-crispy Happy Potatoes-750 Gms

Instructions

1. Step 1: Rub the cleaned Rohu fish pieces with turmeric powder and salt. Set aside to marinate for 10 minutes.
2. Step 2: Heat 2 tablespoons of mustard oil in a pan until it begins to smoke lightly. Fry the fish pieces until golden brown on both sides. Remove and set aside.
3. Step 3: In the same pan, add the remaining mustard oil. Once hot, add the nigella seeds and slit green chilies, sautéing for 30 seconds.
4. Step 4: Add the potato wedges and sauté until lightly browned.
5. Step 5: Mix the mustard paste with 200 ml of water, red chili powder, and a pinch of turmeric powder. Pour this mixture into the pan with the potatoes.
6. Step 6: Bring the curry to a gentle boil, then lower the heat and simmer for 10 minutes, allowing the potatoes to cook halfway.
7. Step 7: Add the fried fish pieces to the curry and simmer for another 10 minutes, ensuring the fish and potatoes are fully cooked.
8. Step 8: Adjust salt to taste and turn off the heat. Serve hot with steamed rice.