Sorshe Maach is a Bengali mustard fish curry made with rohu pieces, black and yellow mustard seed paste, and green chillies. Its signature aromatic, smoky mustard flavor and short ingredient list make it a quick, bold weeknight curry.
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Begin by soaking all your mustard seeds in water for 30 minutes (This can be done in advance)
Grab your chopped green chillies and soaked mustard seeds and blend them together to form a paste
Add 1 tsp of turmeric and a bit of salt to your rui; make sure every piece is coated evenly
Heat 2 tbsp of your mustard oil in a wok and fry each piece of rui gently on both sides, this is just for colour
Remove the pieces and let them rest
Add the rest of your oil to the wok and pop in your fenugreek seeds, wait for them to crackle
Next you will need to add in your tomato, give that a good stir and then follow it up with the mustard paste you made earlier, a ½ tsp turmeric and some more salt
Pour in your water; cover your wok and let the whole thing come to a boil on a low flame
The last thing to do is add your fish pieces in. Give it all a gentle stir and then on a medium flame allow your curry to cook for roughly 10 minutes or until the fish is just done
Once your curry is cooked fully, garnish with the other 5 slit chillies and let it rest for an additional 5 minutes. That’s all!
Store cooled curry refrigerated in an airtight container for up to 2 days; reheat gently on low flame with a splash of water to avoid drying out the fish.
wok or large deep pan · blender or mortar and pestle
Yes. Use firm white fish fillets or steaks that hold shape during cooking. Catla, bhetki, or pomfret work well as regional alternatives.
Soaked mustard seeds blended with chillies release their aromatic oils and create the dish's signature smoky, nutty flavor base.
Cook for roughly 10 minutes on medium flame until the flesh flakes easily with a fork and is opaque throughout.
Yes. Prepare the mustard paste and marinate the fish up to 4 hours ahead. Fry the fish and cook the curry fresh; store leftovers refrigerated for 2 days and reheat gently on low flame.
Mustard oil's pungent flavor is central to this dish. If unavailable, use a blend of vegetable oil with a teaspoon of mustard powder mixed in, though the result will differ.
