Fish in Mustard and Coriander Sauce (Sorshe Maach)
A comforting Bengali-style fish curry made with salmon, a light mustard and coriander sauce, and gently spiced with nigella seeds and green chilies. The addition of coriander to the gravy tones down the pungency of mustard, making the dish mild and aromatic, ideal for those who prefer a less intense mustard flavor. Traditionally served with rice and deep-fried eggplant (begun bhaja), this meal offers a satisfying, soulful eating experience.
Ingredients 11
500 g salmon, skinless, cut into medium-sized pieces
1 1⁄2 tsp turmeric powder, divided
salt, to taste
2 tbsp mustard oil, plus more if needed
2 tsp nigella seeds
2 green chilies, slit
1 tsp sugar (sweetener)
To Make The Mustard Paste
1 1⁄2 tbsp black mustard seeds
1⁄2 cup plain yogurt
1⁄2 cup coriander leaves and stalks, washed and chopped
3 green chilies
3 tbsp hot water
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Method 6
Soak the in 3 tbsp hot water and leave them aside for 15 minutes. You can soak the seeds directly in the grinder in which you will make the paste.
Marinate the with salt and 1/2 tsp turmeric powder and leave aside for 10 minutes.
Heat 3 tbsp mustard oil in a wok until it reaches smoking point. Turn off the heat and let it cool for 5 minutes before turning the heat back on. Lightly fry the pieces until golden on all sides. Leave to drain on a kitchen towel.
Once the water in which you have soaked the is cool, add the , 3 green chilies, and . Grind to a smooth paste, ensuring it is not grainy.
Heat the same pan in which you fried the fish. Use the leftover or add a little more if needed. Add the and 2 slit , then gently pour in the mustard paste. Lower the heat and add salt and 1 tsp . Let it cook gently for 5 minutes until the oil starts to separate at the sides.
Add the fried fish and cook for another 5 minutes. Add more salt if needed and stir in the before turning off the heat. The gravy should be thick enough to coat the rice well. Serve with warm rice and eat with your hands.
