Shorshe Maach With Posto Bhaat Recipe

About this recipe

A classic Bengali fish curry cooked in mustard sauce, served with fragrant posto (poppy seed) rice for a perfect sweet-savory balance.

Ingredients

• - Black Mustard Seeds(Rai/Mustard) - 50gm
• 500 ml Water
• 250 Gms Poppy Seeds
• - Bay Leaf
• 200 ml Mustard Oil
• 250g Green Chilli
• 20 g Turmeric Powder
• 10G Salt
• 500 G Sugar

Instructions

1. Step 1: Marinate the fish steaks with turmeric and salt. Set aside for 10 minutes.
2. Step 2: Heat 2 tablespoons of mustard oil in a pan over medium heat. Fry the fish steaks lightly until golden. Remove and set aside.
3. Step 3: Grind the soaked mustard seeds with 2 green chilies and a pinch of salt to create a smooth paste.
4. Step 4: Heat the remaining mustard oil in the same pan. Add the mustard paste, 2 slit green chilies, and water. Mix well.
5. Step 5: Add the fried fish steaks into the mustard gravy. Cover and cook on low heat for 10 minutes. Adjust salt as needed.
6. Step 6: In a separate pot, boil the Gobindobhog rice with a bay leaf and cumin seeds until cooked.
7. Step 7: Heat a small pan and add the ground poppy seed paste with sugar. Stir until aromatic and well-mixed.
8. Step 8: Mix the poppy seed paste into the cooked rice gently. Serve the posto bhaat alongside the Shorshe Maach.