Shorshe Maach With Poppy Seed Rice Recipe

About this recipe

A traditional Bengali mustard fish curry served with fragrant poppy seed-infused rice, striking the perfect sweet-savory balance.

Ingredients

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

Instructions

1. Step 1: Marinate the fish pieces with turmeric powder and salt. Set aside for 10 minutes.
2. Step 2: Heat 2 tablespoons of mustard oil in a pan and lightly fry the fish steaks until golden. Remove and set aside.
3. Step 3: Grind mustard seeds, poppy seeds, and 2 green chilies into a smooth paste using a small amount of water.
4. Step 4: Heat the remaining mustard oil in the same pan and add the mustard-poppy seed paste. Cook on medium heat until the oil separates.
5. Step 5: Add 1 cup of water to the pan and bring the mixture to a boil. Season with salt and gently place the fried fish pieces into the gravy. Simmer for 10 minutes.
6. Step 6: For the rice, bring 2 cups of water to a boil in a pot. Add the rinsed rice and a pinch of salt. Cover and cook on low heat until the rice is fluffy and water is absorbed.
7. Step 7: Mix the cooked rice with 1 tablespoon of ground poppy seeds for added aroma and texture.
8. Step 8: Serve the Shorshe Maach hot with the Poppy Seed Rice on the side.