Shorshe Maach With Steamed Gobindobhog Rice Recipe

About this recipe

A quintessential Bengali dish featuring fresh fish cooked in a mustard-based gravy, served with aromatic Gobindobhog rice for a wholesome and authentic lunch experience.

Ingredients

• 100 g Yellow Mustard Seeds
• 500 ml Water
• - Bay Leaf
• 150 Gms Cloves
• 250g Green Chilli
• 20 g Turmeric Powder
• 200 ml Mustard Oil
• 10G Salt
• 75 G Cinnamon Stick/ Dal Chini 75 Grams

Instructions

1. Step 1: Marinate the fish slices with turmeric powder and a pinch of salt. Set aside for 10 minutes.
2. Step 2: Heat 2 tablespoons of mustard oil in a pan and lightly fry the fish slices until golden. Remove and set aside.
3. Step 3: Grind the soaked mustard seeds with 2 green chilies and a little water to make a smooth paste.
4. Step 4: In the same pan, add the remaining mustard oil. Add the mustard paste, turmeric powder, and salt. Cook for 2-3 minutes.
5. Step 5: Add water and bring the mustard gravy to a boil. Add the fried fish slices and simmer for 10 minutes until the fish is cooked through.
6. Step 6: For the rice, heat a saucepan with 2 tablespoons of mustard oil. Add the bay leaf, cloves, and cinnamon stick. Stir for 30 seconds.
7. Step 7: Drain the soaked Gobindobhog rice and add it to the saucepan. Stir gently for 1 minute.
8. Step 8: Add water (approximately 300 ml) and salt to taste. Cover and cook on low heat until the rice is tender and fragrant.
9. Step 9: Serve the Shorshe Maach hot with steamed Gobindobhog rice.