Shorshe Maach (Bengali Mustard Fish Curry)

Make your daily dishes more delicious by using this special formula for an explosion of flavour. Spice up your meals and bring traditional Bengali cuisines to your kitchen.

Course Main Course

Cuisine Indian

Keyword shorshe maach, bengali fish curry, fish, kalonji, mustard oil, green chilli, basa, cod, haddock, salmon, rui, bhetki, prawns, shorshe posto

Servings

Ingredients

250 gms fish (Salmon/Basa/Cod/Haddock/Rohu/Prawns)
2 tbsp Emami Healthy & Tasty Mantra Shorshe Posto
2 tbsp yoghurt (preferably Greek)
1 tbsp grated coconut (fresh or desiccated)
2 piece green chillies (1 for grinding, 1 slit)
½ tbsp turmeric powder
½ tbsp red chilli powder
½ tbsp kalonji (nigella seeds)
½ tbsp sugar or sweetener
Salt to taste
2 tbsp mustard oil/ veg oil
1 tbsp water (adjust based on desired consistency)

Instructions

Soak Emami Healthy & Tasty Mantra Shorshe Posto in warm water for about 8 minutes.
Grind it with 1 green chilli, yoghurt, grated coconut, and a little salt into a smooth, thick paste. Set aside.
Marinate the fish with turmeric powder and salt. Keep it aside for 10–15 minutes.
Heat oil in a thick-bottomed pan on medium heat. Once hot, add kalonji and the slit green chilli. Let it splutter.
Add the paste made at the beginning to the pan. Mix in turmeric powder, red chilli powder, and salt. Sauté for 6–7 minutes until the oil begins to separate.
Add 1 cup of water and bring it to a boil. Adjust salt and add sugar.
Now, slowly slide in the marinated fish and cook for 7-8 minutes on medium heat. Simmer till the sauce thickens.
Serve hot with steamed rice.

Notes

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