Recipe: At Home Shorshe Mach

Randall Yates
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Recipe: At Home Shorshe Mach
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Recipe: At Home Shorshe Mach Delicious, fresh and tasty.

Shorshe Mach. 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.

Shorshe Bhapa Mach is synonymous to Shorshe Bhapa Ilish!

You can have Shorshe Mach using 8 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Shorshe Mach

  1. It’s 500 gm of rahu fish.

  2. It’s 1 tsp of green chilli and ginger paste.

  3. Prepare 1/2 tsp of turmeric powder.

  4. Prepare 1 tsp of red chilli powder.

  5. Prepare 1 tsp of mustard paste.

  6. You need 1/2 tsp of panchphoron.

  7. Prepare to taste of Salt.

  8. Prepare as needed of Mustard Oil for frying.

Shorshe Bhapa Maach - Bengali Recipe of Steamed Salmon in Mustard Paste.

When the monsoon starts in west Bengal, every Bengali talk about Hilsa, according to Bengali, the queen of Fish.

Since the last couple of years, social media feeds overloaded with the Ilish posts.

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.

Shorshe Mach step by step

  1. Wash fish twice or thrice with turmeric powder and salt. Marinate the fish with turmeric powder, salt and mustard oil. Keep a side for 2 minutes. Fry the fish in non stick kadai. Till it become light brown in colour. If you fry in non stick pan. It will not stick to the surface. Once it is done. Keep aside..

  2. In another kadai. Heat mustard oil. When the oil is hot. Add panch phoron. Let it crackle for few minutes. Add chopped onion. Saute it for few minutes. Add turmeric powder, red chilli powder, green chilli and ginger paste, salt and mustard paste. Saute it for few minutes.

  3. Add water as needed. When the boil comes. Add fried fish. Cook till it becomes gravy..

  4. Once it is done. Transfer to a serving plate. Garnish with coriander leaves. Ready to serve hot….shorshe mach with hot…steam rice..

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

Shorshe Maach (Fish With Mustard) Recipe This is an authentic bengali recipe which is simply delicious.

The taste of this recipe is completely different from other bengali dishes because of the pungent flavor of mustard.

This recipe is considered to be healthier than other non veg dishes as it is cooked in steam and very less oil is required for it.

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