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Shorshe Maach (Bengali Mustard Fish)

Name: Shorshe Maach (Bengali Mustard Fish)
Total time: 30 min
Yield: Serves 4
Cuisine: India
Ingredients: 500g White Fish Fillet; 3 tbsp Mustard Seeds; 1 tsp Turmeric; 3 Green Chili Pepper; 2 cloves Garlic; 3 tbsp Oil; 1 tsp Salt

Main Dish

⏱ 30 min

👥 Serves 4

Difficulty ⭐⭐

Fish simmered in a pungent mustard seed paste — the signature dish of Bengal, in eastern India.

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📖 The Story Behind This Dish

In Bengal, blessed with rivers and coastline, fish sits at the heart of the cuisine. This dish, simmered in a paste of ground mustard seeds, is considered a defining example. Mustard's sharp, sinus-clearing heat pairs beautifully with rich, fatty fish.

🌆 Where it's eaten: Served with rice, a staple of the Bengali midday meal.

🥕 Ingredients (serves 4)

White Fish Fillet 500g
Mustard Seeds 3 tbsp
Turmeric 1 tsp
Green Chili Pepper 3
Garlic 2 cloves
Oil 3 tbsp
Salt 1 tsp

👩‍🍳 Instructions

Soak the mustard seeds in water for 30 minutes, then grind into a paste with 2 of the green chilies and the garlic.
Rub the fish with the turmeric and a little salt.
Heat oil in a pan and lightly sear the fish on both sides; remove.
In the same pan, add the mustard paste and 200ml water along with the remaining turmeric, and bring to a simmer.
Return the fish to the pan and simmer gently for about 10 minutes.
Split the remaining green chili lengthwise and add it in; season with salt to finish.

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