Shorshe Maach

Fish with Mustard Paste which is commonly known as 'Shorshe Maach' is one such recipe in the Bengali traditional culinary world which is the most favourite and much liked recipe of all times. Every recipe of Shorshe Maach is the classic combo from the heart of Bengal cuisine. And there is not a single person who would not love to eat fish and drool at the very sight of this dish, apart from the ones who are vegetarian for sure.

Shorshe Maach is the most common dish in every Bengali kitchen carried from generations. Shorshe Maach is basically a gravy prepared with mustard seeds paste dipped with fried fishes in it. Shorshe Maach can be prepared with any variety of fish, most commonly the Hilsa, Rohu for sure on the list.

I personally like the fish fries, fish gravy and there are varieties of methods to prepare the fish curries in the Bengali cuisine. I like Rui maach, Ilish maach, prawns, pomfret fishes and when it comes to the Shorshe Maach I like the way my mom prepare the mustard fish gravy. But this Shorshe Maach recipe is simple and somewhat a shortcut to how the traditional Shorshe Maach is prepared. Well, this is what I prepared on Poila Boishakh, along with Rohu Fish Eggs Fry and Rohu Fish Eggs Curry. The recipe for Shorshe Maach is shared below.

Shorshe Maach

[Non-Veg]

Tips: While blending mustard seeds, add a pinch of salt to avoid a bitter taste from the mustard paste.

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Course: Side

Cuisine: Indian/ Bengali

Serves: 4

Measuring Items: 1 cup = 250 ml ; Teaspoon

Ingredients:

1. Rohu fish- 500 grams
2. Onion- 2 large
3. Green Chilli- 6
4. Tomato- 6
5. Ginger- an inch
6. Garlic- 6 cloves

Spices:

1. Mustard seeds- 2 tsp
2. Turmeric powder- 2 Tsp
3. Red Mirchi powder- 2 Tsp
4. Salt- 2 tsp (or as per taste)
5. Mustard Oil - 1 cup

Instructions:

How to prepare ‘Shorshe Maach’ with step by step pictures and instructions-

1. Wash the fish pieces with water properly. Marinade with turmeric powder and salt, rest aside.
   
2. Chop the required vegetables.
   
3. Heat a cooking wok, fry the fish pieces dipped in hot oil and keep them aside.
   
4. In the meanwhile, take mustard seeds, 1 onion, 2 tomatoes, 3 green chilies, salt, ginger, and garlic in a grinder.
   
5. Blend them all together into a paste.
   
6. Now in the same cooking wok, add in little more oil or use the remaining oil after frying the fish.
7. Add sliced onions, green chili slits, Saute until golden brown.
   
8. Now put the chopped tomatoes and fry for 2 minutes.
   
9. Slowly add turmeric and mirchi powder.
   
10. After 2 minutes pour in the blended paste into the wok.
    
11. Cook the gravy until oil separates.
    
12. Now add a cup of water and boil.
    
13. Finally, add the fried fishes to the gravy.
    

So there you go the recipe for the most favourite dish 'Shorshe Maach' from the Bengal cuisines in a very short and easy procedure. Hope you all like this simple method of preparation from my cuisine world. I often prepare this Shorshe Maach recipe for an easy and short way to finish up with my cooking job quickly, however, the recipe outcome is superb and tastes delicious paired with hot steamed rice and some fried veggies. And that is all about the recipes I prepared for the very special beginning of Bengali New Year. Wish you all with good health and prosperity for the year ahead.

Paromita Pramanick ©2018. All Rights Reserved.