Shorshe Maach, fish in mustard sauce is a Bengali fish curry and this is our take on it. The first time we made this dish, it tanked but the second attempt made up for it. Hilsa or Ilish, an expensive backwater herring is traditionally used to cook this curry. Why is this fish so expensive? We did not know the answer then but later found out that this herring is nearing extinction. The human greed or should we say over exploitation has disturbed this herring’s ecosystem adversely.
Hilsa is not an easy fish to breed through aquafarming, hence the only way to save it is to bring down its commercial demand. Having learnt this after two attempts, we have decided against eating this fish again. Maybe we will observe this abstinence until the species recovers or never. We request you to use your judgment and make an informed choice. There are plenty of other herrings and fresh water fish out there, you could use any of them.
Our recipe of this Bengali fish curry will yield 4 servings, with 617 kilocalories in each. Serve it alongside rice, with a few lemon wedges. To follow our recipe, you will need the ingredients listed below,
Ingredients, Measurements & Nutritional Values
|Prep Mustard Seeds|
|Mustard seeds||20 grams|
|Natural white vinegar||50 ml|
|Poppy seeds||15 grams|
|Prep & Sear Fish|
|Hilsa or any herring||700 grams|
|Turmeric powder||1 teaspoon|
|Sunflower oil||1 tablespoon|
|Sunflower oil||1/2 tablespoon|
|Cumin seeds||1 teaspoon|
|Palm jaggery||25 grams|
Click on the nutritional chart below
Video Walk Through – A Bengali Fish Curry – Shorshe Maach – Fish In Mustard Sauce
Instructions – A Bengali Fish Curry – Shorshe Maach – Fish In Mustard Sauce
Prep Mustard Seeds
- Soak mustard seeds in natural fruit vinegar for 4 hours. This removes the bitterness from the mustard seeds.
- After four hours, drain and discard the vinegar. Transfer the soaked mustard seeds to a grinder.
- Add toasted poppy seeds and green chillies to your taste.
- Add very little water and blitz into a smooth paste.
- Season the fish slices with turmeric powder and salt.
- Set a pan or pot on medium heat.
- Add sunflower oil and allow it to heat up.
- Add the fish to the hot pan and sear for one minute on each side.
- Remove the fish from the hot pan and set aside briefly.
Make Bengali Fish Curry
- Add sunflower oil to the same pot on medium heat.
- When the oil sizzles, add cumin seeds, green chillies and mustard paste. Saute for two minutes.
- Add pureed onions, pureed tomato, crushed palm jaggery and salt to your taste. Mix well and cook for 15 minutes on low heat.
- Add the seared fish slices to the pan. Using a spoon, scoop some mustard paste all over the slices. Cook for 5 minutes and nothing more.
- Turn off the heat and serve this Bengali fish curry with brown rice along with a few wedges of lemon.
Bengali Fish Curry – Shorshe Maach, another healthy recipe, the hissing cooker way.