Shorshe Maach

A traditional Bengali fish dish

• CuisineIndian
• CategoryFish
• CourseMains

Ingredients

• 1 kgFish pieces
• 2 tbspMustard seeds
• 2 tbspPoppy seeds
• 4Green chillies
• 2 tbspGarlic
• 6 tbspMustard oil
• 1 tspKalonji (Nigella seeds)
• Salt

Preparation

1. Grind mustard seeds, poppy seeds, 2 green chillies and garlic with a little water
2. Heat 4 tbsp of mustard oil and fry fish pieces
3. Remove fish pieces and add the remaining 2 tbsp of mustard oil and heat
4. Add kalonji and fry till they pop
5. Add slit green chillies and stir
6. Add ground spices and add 1 cup of water and simmer for 20 minutes, adding more water if needed
7. Add fried fish pieces and simmer gently till fish is cooked

This a traditional Bengali dish, probably the traditional Bengali dish. It is usually made with oily river fish but I used barramundi, a fish that is similar to the Bengali Bhetki. Fry the fish beyond it going flaky and till it is a little tough. This prevents it from falling apart in the gravy. This dish has mustard in copious amounts - as oil and as ground seeds. If you like mustard you will like this dish. If you don't, you shouldn't go near it - the mustard is irreplaceable. This was partly inspired by the mustard fish in Oh Calcutta in Mumbai. I suspect it was a bit creamier than the traditional version possibly to appeal to the average Mumbaikar.