Easiest Way to Summer Delicious Shorshe Machh

Lucas Howell
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Easiest Way to Summer Delicious Shorshe Machh
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Easiest Way to Summer Delicious Shorshe Machh Delicious, fresh and tasty.

Shorshe Machh. Shorshe Maach Recipe (Bengali Mustard Fish Curry) is a famous fish curry made with mustard paste. The fish is lightly pan fried on the tawa and it is soaked in the mustard sauce. This will help the fish to absorb the curry and gives a unique flavor to the dish.

I miss Kolkata, and the thing I miss the most is the authentic Bengali food.

My story like many of you, four years of hostel life and then working in Mumbai, I was tired.

Heat it until it reaches smoking point.

You can cook Shorshe Machh using 8 ingredients and 6 steps. Here is how you cook that.

Ingredients of Shorshe Machh

  1. You need of fresh water fishes (medium sized).

  2. It’s of mustard oil.

  3. You need of mustard paste.

  4. Prepare of turmeric powder.

  5. Prepare of water.

  6. Prepare of green chillies.

  7. It’s of fresh coriander leaves.

  8. You need of salt and sugar as per taste.

This steamed mustardy salmon a classic Bengali Fish dish - Bhapa Doi Shorshe Maach is another way to celebrate our love for pairing fish with mustard.

Steaming is a much loved cooking technique in the Bengali kitchen, especially with super fresh fish.

Shorshe Bhapa Maach - Bengali Recipe of Steamed Salmon in Mustard Paste - A mighty Salmon gravy with a traditional Bengali spin that makes the dish so unique.

This recipe requires a handful of ingredients, perfectly fit in your five ingredients recipe list, and the flavour is massive, as long as you don't overcook it.

Shorshe Machh step by step

  1. Wash and properly clean up the fishes and marinate with one tablespoon of mustard oil a pinch of salt and two slotted green chillies..

  2. After marinating for half an hour drain out the marinating medium and deep fry the fishes in hot mustard oil.

  3. In the meantime mix up the mustard paste with the turmeric powder and add a spoon of water in the mixture paste..

  4. Gradually add the mixture paste intotthe fried fishes on the flame. Slightly and carefully stir the mixture as it spread over and around the fishes. Add some more water and cover the cooking pan with a lid.

  5. Lower the flame.After ten minutes open the lid and add salt and sugar. Remove the lid and allow the gravy to thicken..

  6. Remove the curry from the flame and spread coriander leaves and a bit of mustard oil over.Serve hot with steamed rice..

Shorshe maach, a fiery fish and mustard curry, is a wonderful antidote to the mince-pie laden, butter-drizzled gluttony of the past few weeks.

It's light on calories but packs a real flavour punch thanks to a few secret ingredients.

Shorshe Maach/Mustard Fish is a very popular fish dish.

Shown below are various Bengali fish delicacies (starting from top left) - Chitol Maacher Muitha/Chitol Fish Dumpling Curry, Pabda Maacher Jhaal/Pabda Fish Spicy Curry, Tel Koi/Koi Fish in Oil, Rui Maacher Kalia/Rohu Fish Kalia.

Shorshe Bata Diye Macher Jhal or Bengali style Fish in Mustard-based Curry is a Signature Bengali Dish and requires no introduction if you are a bong!