🇮🇳 India · Food
Shorshe Mach
By eatmundo · August 3, 2026
🇮🇳 INA Bengali classic where fish is simmered in a pungent, earthy mustard sauce. It is best served with steaming white rice.
Ingredients
check them off as you prepareHow to Make It
- 1
Clean and pat dry the 500g of fish.
- 2
Marinate fish with 1/2 tsp turmeric and salt.
- 3
Grind mustard seeds with 3 green chilies into a paste.
- 4
Heat 3 tbsp mustard oil in a heavy pan.
- 5
Lightly fry fish on both sides for 2 minutes.
- 6
Add mustard paste and water, simmering for 5 minutes.
- 7
Ensure the sauce thickens to a coating consistency.
- 8
Serve immediately over hot rice.
Frequently Asked Questions
Can I use salmon?+
Firm white fish like sea bass is traditional, but any firm fish works.
How to avoid bitterness?+
Do not overheat the mustard paste; add it toward the end.
Is it very spicy?+
The mustard provides a sharp heat, adjust chilies to taste.
What is the key flavor?+
The pungent, sharp aroma of cold-pressed mustard oil.
