This quintessential Bengali recipe is a household favourite in Bengal. I have grown up savoring this delicacy since I was a child. The smell of kalonji (kala zeera), the zest of green chilies and the flavor of freshwater fish like aar, katla or rohu, cooked with authentic Bengali spices, marinated in the goodness of thick, pungent mustard gravy elevates me to a different level altogether. Today, I will share my mother’s simple recipe of Shorshe Mach (fish cooked in mustard gravy).
- Mustard oil- 3 tablespoon
- Turmeric powder- pinch of it
- Kalonji or kala zeera- 1/2 teaspoon
- Green chili- 4
- Fish pieces- 8
- Salt- 2 teaspoon
- Mustard powder or mustard paste- 3 tablespoon
- Marinate the fish pieces with salt and turmeric powder.
- Soak mustard powder in ½ cup of water with little salt for 5 to 10 minutes. Mix it well. (Note – you can use homemade mustard paste and add water to make the liquid.)
- Heat oil in a deep frying pan or kadai. Fry the fish till crispy, and keep it aside on a dish.
- In the remaining hot oil, add Kalonji and let it fry for 20 to 30 seconds. Add the mustard paste and ½ teaspoon turmeric powder; cook for 2 to 3 minutes.
- Add 1 cup of water. Add salt to taste and half-cut green chilies for flavoring. Cook the gravy in low flame for 3 to 4 minutes. Add the fried fishes. Add salt to taste, cover the pan and cook for 4 to 5 minutes.
- Serve with hot, steamed rice.
Yes, you are welcome!