Shorshe macch
This is a traditional Bengali fish curry recipe with a strong flavour of mustard, turmeric and asafetida, Ideally served with rice, this dish is slightly pungent with just the right amount of spice.
This is a traditional Bengali fish curry made with our In-house blended Bengali Garam Masala. Its sharp slightly pungent and flavourful and tastes amazing with rice.
Cuisine
Indian
Servings
4
Prep Time
20 minutes
Cook Time
25 minutes
Ingredients
- Rohu/Katla Fish – 4 to 5 pieces
- Onion - 1 large (Finely chopped)
- Ginger Garlic paste – 2 teaspoons
- Green chilies – 2-4 finely chopped
- Mustard Oil – 3 tablespoons
- Turmeric powder – 1/2 teaspoon
- Salt – To taste
- Sugar – 1/2 teaspoon
- Goosebumps Bengali Garam masala – 1 heaped teaspoon (Add more if you need more spice)
- Coriander leaves (dhaniya) – finely chopped for garnish
Directions
- In a pan heat the mustard oil till smoking point and fry the fish on medium flame until golden brown, remove and keep aside.
- In the same pan sauté the onion, ginger garlic paste and green chilies using the left over mustard oil until onions are translucent.
- Add in the Goosebumps Bengali Garam masala, sauté until oil separates, add 1-2 cups of water and simmer the curry for 3-4 minutes, add in the salt and sugar.
- Add in the fried fish and cook until the fish is done.
- Check seasoning and serve hot.
Recipe Tip - Add a Panchphooran spice mix (a mix of 5 spices: Methi seeds, Cumin seeds, Onion seeds, Fennel seeds and Black Mustard seeds) to the pan and sizzle before adding the onions
