dinner · dairy-free · gluten-free
Shorshe maach (mustard fish)
Bengali fish in a pungent mustard-seed paste with green chilies and mustard oil.
- Time
- 35min
- Steps
- 5
Ingredients
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Allergens
Contains fish.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Rub fish with turmeric and salt; fry lightly in mustard oil and remove.
-
2
Grind mustard seeds with 2 green chilies, salt and a little water to a smooth paste.
-
3
Temper nigella seeds and slit chilies in the oil.
-
4
Add mustard paste, turmeric and water and simmer 3 minutes.
-
5
Add fish, simmer 5–7 minutes until it flakes, 63°C (145°F), and drizzle raw mustard oil on top.
