Shorshe maach or the Bengali mustard fish curry is fish cooked in mustard paste. It can be of thick or thin consistency depending on the fish variety used. Thinner version of macher jhal is best served with plain white rice, whereas for the drier variation, roti is an option. This recipe is best suited for Rohu fish, but any firm fleshed fish can be used which will stand up to frying. I have used whole salmon steaks. You can cut them into four pieces if you like. Serve with rice and dal.
Mustard fish curry
For the mustard paste
3 tbsp mustard seeds
1 tbsp poppy seeds
1 green chili chopped
- Soak mustard and poppy seeds in water overnight.
- Add green chilies and grind to make a smooth paste. Keep aside.
4 salmon steaks or any other firm fleshed fish
½ tsp Nigella Seeds (kalonji)
2 tbsp Mustard Oil
4-5 green chilies slit
1 tsp turmeric
½ tsp red chili powder
1 cup water
Oil for frying fish
Salt to taste
- Rub the fish with little salt and turmeric powder and keep it aside.
- In a pan heat oil till it smokes. Deep fry the fish pieces for 2-3 minutes or till golden. Drain and keeps aside.
- In a separate pan heat 2 tablespoon mustard oil till it smokes
- Add the nigella seeds. Pour in the mustard paste, turmeric, red chili powder and water. Add the slit green chilies and bring it to boil.
- Add the fried fish, simmer the heat, cover and cook for 5 minutes.
- Uncover, adjust the consistency and salt.
- Serve it with steamed rice.