Shorshe Maach ( Fish in Mustard Gravy)

Some friends were jamming up for a pot luck dinner on a regular work day in honor of a friend who was visiting us from the US.  I hate cooking and socializing in the middle of the week  but I couldn't get out of this commitment. So I had to dish up something typically Bangali such that it fitted in with the theme of giving a typical home coming meal to our NRI Bangali.

After some deliberation I decided that nothing to beat Shorshe Maach. Simple to cook and absolutely traditional and needless to say, it was a good decision.

Shorshe Maach is a very traditional Bengali dish. This is an acquired taste. Over the years I have seen several of my non- bengali friends relishing this dish and several other who found the overwhelming taste of mustard quite unpalatable.
 

You Need :-

1. Fish :- 1 Kg ( I have used the Rohu fish)
2. Black Mustard :- 5 Tbsp. Ground to a paste
3. Fenugreek(Methi) Seeds :- 1 tsp
4. Green Chilli :- 4 ( slitted )
5. Turmeric Pd :- 2 tsp
6. Dried Raw Mango ( Optional) :- 4 to 5 pieces
7. Kalonji ( Onion seeds) :- 1/2 tsp
8. Mustard Oil :- 2 tbsp
9. Tomato :- 1 No. Chopped
10. Salt :- To taste
11. Coriander Leaves :- one fist full for garnishing
12. Cooking Oil

Cooking Method:-

1. Clean and cut the fish to slices.
2. Thoroughly wash the Fish and pat dry with a kitchen towel.
3. Soak the mustard seeds for 30 minutes in about 4 tbsp of water. Grind the soaked mustard and 2 green chilli's to a fine paste.
4. Add 1tsp of turmeric and a little salt. Smear the fish slices well with this and keep for 15 to 20 minutes.
5. Heat the cooking oil in a wok and fry the fish.The fish should slightly fried and not well done. Keep aside.
6. In a wok, heat oil and add the methi seeds and kalonji. Let it sizzled for a few seconds.
7. Add the ground mustard paste and 1 tsp of turmeric. Fry for a few minutes and add the chopped tomato and the dried raw mango. 
8. Once the tomatoes are well cooked, add a glass of water and let the gravy boil. 
9. Add the slices of the fish to the gravy. Add salt and let it cook for 10 minutes.
10. Once the gravy thickens, add the mustard oil and mix well. Cook for a couple of minutes.
11. Garnish with Coriander leaves and serve with steamed rice.

Tit Bits

• Traditionally this dish is made with sweet water fish but I have tried this with sea fishes like pomfret and sear.