Shorshe maach with rice
Fish in a sharp, creamy mustard gravy: rohu steaks lightly fried in mustard oil and simmered in freshly ground mustard seeds with green chillies and turmeric, with no onion or garlic, finished with a drizzle of raw mustard oil and eaten with plenty of rice. In the monsoon Bengal makes it with hilsa (shorshe ilish); bhetki, pabda and katla work too, and some homes steam the fish in the mustard paste instead (bhapa maach).
- 40 minTime
- 24 minHands-on
- 4Portions
- 35 gprotein per portion
- 650kcal per portion
Ingredients for 4 portions
- 8 steaksRohu
- 1 tspTurmeric
- to tasteSalt
- 3 tbspMustard seeds, yellow and black
- 5Green chillies
- 4 tbspMustard oil, for frying
- 3 mlKalonji (nigella seeds)
- ≈ 250 mlWater, warm
- 1 tbspMustard oil, raw, to finish
On the side
- 350 gRice
Method
- Soak the mustard seeds in a little warm water while you get on with the rest.
- Wash the fish and rub it with half the turmeric and a little salt.
- Wash the rice and put a large pan of water on to boil for it.
- Boil the rice uncovered in the bubbling water until the grains are soft, 12–15 minutes. Drain off the starchy water and keep the rice covered.
- Meanwhile, heat the mustard oil for frying in a kadai until it smokes, then lower the heat a little. Fry the fish a few pieces at a time, about 2 minutes a side, until lightly golden, and lift out.
- Drain the mustard seeds and grind them in the mixie with 2 of the green chillies, a pinch of salt and 3–4 tablespoons of water to a smooth paste, in short bursts so it doesn't turn bitter. Stir in the rest of the turmeric and the warm water.
- Slit the rest of the green chillies. Add the kalonji to the oil left in the kadai and, when it sizzles, the slit chillies, then pour in the mustard mixture and bring to a gentle simmer.
- Slide in the fish, cover and simmer on a low flame for 6–8 minutes, turning the pieces once, gently, until the fish is cooked through and the gravy has thickened.
- Drizzle over the raw mustard oil, turn off the heat and leave covered for a minute. Serve with the rice.
