Shorshe Maach (Bengali Mustard Fish)

A Bengali classic where mustard is the star: mustard paste for the gravy and mustard oil for cooking and finishing.

Serves: 4  |  Time: 35 minutes

Ingredients

• 500 g fish pieces (rohu, katla or hilsa)
• 1 tsp turmeric powder, plus salt for marinating
• 3 tbsp mustard seeds (yellow and black mixed), soaked for 15 minutes
• 3 to 4 green chillies
• 4 tbsp Rajmahal Yellow Mustard Oil
• 1/2 tsp kalonji (nigella seeds)
• Salt to taste
• A few slit green chillies to finish

Method

1. Rub the fish with turmeric and salt. Keep aside for 10 minutes.
2. Grind the soaked mustard seeds with 2 green chillies, a pinch of salt and a little water into a smooth paste.
3. Heat 3 tbsp Rajmahal Yellow Mustard Oil in a kadhai until hot. Lightly fry the fish on both sides and set aside.
4. In the same oil, add kalonji and slit green chillies. Add the mustard paste mixed with 3/4 cup water and a pinch of turmeric. Bring to a gentle boil.
5. Add the fish, cover and cook on low for 6 to 8 minutes.
6. Drizzle the remaining 1 tbsp mustard oil on top and switch off the flame. Serve with steamed rice.

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