🇮🇳 Indian

Shorshe Bata Maach

Name: Shorshe Bata Maach
Prep time: 24 min
Cook time: 35 min
Total time: 59 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; to taste Salt; 2, finely sliced Onion; 2 Green Chili; 1 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 1 tsp Mustard Seeds; 1 Lemon; 500 g, steaks Fish; 1 tsp Red Chili Powder; 3 tbsp Mustard Oil; 1 tsp Poppy Seeds

🇮🇳 Indian

Mustard-paste fish, the pungent Bengali classic that splits families. Coastal cooking logic: the fish leads, the gravy follows. Best with hot rice and a side of popped papad.

Prep 24 min Cook 35 min Serves 3 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Saltto taste
Onion2, finely sliced
Green Chili2
Coriander Powder1 tsp
Turmeric Powder1/2 tsp
Mustard Seeds1 tsp
Lemon1
Fish500 g, steaks
Red Chili Powder1 tsp
Mustard Oil3 tbsp
Poppy Seeds1 tsp

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Clean and pat the fish dry; rub with salt, turmeric and lemon and rest 20 minutes.
2
Sear the fish in hot oil, two minutes a side, and remove before it is fully done.
3
Soften the onions, add paste and tomato with the spices, and bhunao till thick and red.
4
Nestle the fish into the simmering gravy with the mustard seeds; the residual heat finishes it.
5
Scatter the poppy seeds and cilantro, squeeze lemon over, and serve straight from the pan.

Chef's tip

Don't crowd the pan; steam is the enemy of the browning that builds flavour.

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Watch how it's made

Video: Mustard Fish Curry Recipe-Sarse Bata Maach-Indian Fish Curry Recipe-Fish Recipe · on YouTube