Shorshe Maach

Fish cooked with mustard paste and green chilies. You should use big fish like grass carp or rehu fish. It is the most popular dish for Bengalis, and is a delicacy in East India.

Servings: 4 | Time To Prepare: 1 hr | Submitted By: Priyanka Nag

Ingredients

  • 8, pcs  Fish (Grass Carp,Rehu,Katla,Mahi Mahi,Basa)
  • 1,tsp Turmeric Powder
  • 3, tbsp Mustard seeds
  • 4, Green Chili
  • 1./2, cup water
  •  1/2, tsp Kalo Jeera
  • 1,  Onion (Chopped)
  • 2, pods Garlic (Chopped)
  • 6, Green Chili
  • 1  cup Mustard Oil
  • to taste Salt
  • 4, tbsp Chopped Cilantro

Instructions

  1.  Cut the fish into pieces as shown in pictures. Mix  turmeric powder and salt.
  2. Heat oil in a deep bottom pan. Fry till brown. Be careful while frying as the oil splutters a lot.
  3. Grind everything from mustard seeds to 1/2 cup water in a grinder. Use a strainer and strain the juice out discarding the pulp. Cover it and keep aside
  4. In the same pani, add the kalo jeera. When spluttering stops add onion. Fry till light brown. Add crushed garlic. Fry for a minute
  5. Add red chili powder and rest of turmeric powder. Fry in medium heat for 5 minutes. Add the fried fish, and 1/4 cup water. Simmer for few minutes
  6. Add the green chilies. Pour the mustard paste all over the fish. Add salt to taste.
  7. In medium heat simmer for 10 min. Remove from heat. Garnish with chopped cilantro. Serve with plain rice

More Pictures

1 Fish cleaned and mixed with salt and turmeric
2 Fry the fish
3 Fried fish kept aside
4 Strain the mustard paste
5 Add black cumin seed.
6 Fry onions.
7 Add garlic
8 Add red chili powder and turmeric powder
9 Add water
10 Add green chilies, and salt
11 Add mustard paste.
12 Simmer in medium heat
13 Looks yummy. Garnish with cilantro.

 

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