Shorshe Maach (Bengali Mustard Fish Curry)
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Ingredients
- 600 g mackerel fillets
- 3 tbsp black mustard seeds
- 4 fresh green chillies
- 1.5 tsp ground turmeric
- 4 tbsp mustard oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 500 kcal
- Protein
- 30.5 g
- Carbohydrate
- 2.5 g
- of which sugars
- 1.1 g
- Fat
- 40.6 g
- of which saturates
- 6.7 g
- Fibre
- 1.4 g
- Salt
- 0.50 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the black mustard seeds in warm water for 20 minutes, then blend with two of the green chillies and a splash of water to a smooth paste.
- 2
Rub the mackerel fillets with half the ground turmeric.
- 3
Heat the mustard oil in a wide pan and fry the fish for 2 minutes on each side until lightly coloured, then lift out.
- 4
Stir the mustard paste and remaining turmeric into the pan with 200ml water and the remaining whole green chillies, and simmer for 5 minutes.
- 5
Return the fish to the pan and simmer gently for 5-6 minutes until cooked through and the fish flakes easily.
- 6
Scatter with the chopped coriander and serve with rice.
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