Feasting on fish is by no means exclusive to Bengalis or Odiya. Fish can bring a nostalgic feel to a Bong. Eating fish is part of many rituals and Celebrations too. Bengali Sorshe Maach is one of such delicacies.
Fishmongers selling a wide variety of locally caught fishes is a common sight in West Bengal. Fish markets are the places where one can gain a true sense of the local culinary vibe. I can happily tolerate the impermeable smell of seafood in a fish market and buy fresh catch of the day. Below is a picture clicked at Bhubaneswar Fish Market, Bundle of Rohus.
A fish to a Bengali is his soul. A delicious fish preparation is a must on a Bong Thali. It’s such an ineludible part of this cuisine. From Sorshe Maach to Maacher Kalia, every dish has its own legacy to carry. At the same time, Bengali do finger-licking preparations with minimal spices and much love.
Cook this ‘Sorshe Maach’ in your comfort zone and treat your family the quintessential Bengali staple, Sorshe Maachh-Bhaat. All will love for sure.
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The flavors in Bengal cuisine are distinctive. The mustard paste has a strong flavor which brings the richness in the dish. The white mustard brings a creamy texture to the curry. Mustard oil is also an important ingredient here. You may replace with refined cooking oil (Sunflower or Rice Bran). But the authentic preparation always happens with Mustard Oil. In fact, the use of Mustard Oil is the most in Bengali and Odiya Cuisines unlike others in India.
The Durga Puja celebrations are in full swing at home. And my Puja celebration is incomplete without Bengali delicacies like Sorshe Maach and Kosha Mangsho (Rich preparation of Mutton). Yes, a true Bong relishes Nonveg during Navratri. Don’t be surprised at that!
Sorshe Maach vs Macha Besara
The recipe for both the dish is very similar. The only addition to Macha Besara is ‘Ambula’ .Ambula which is prepared by following a step by step process of fermenting, soaking and drying the green mango in sun. It’s an important ingredient in Odia Cuisine .It brings a distinct flavor to the dish.
You can skip the Tomato in the recipe if you are using this.
Making a super-fine paste of Mustard seeds used to be a tough job for me. I was using the manual stone grinder to do that. Now I don’t have to do muscle ache task anymore. I received Preethi Zodiac MG 218 750-Watt Mixer Grinder with 5 Jars from Preethi Kitchen Appliances a week back.It makes life so easier.
Believe me, It takes only 2 minutes to make a silky smooth paste using Preethi Zodiac. This product comes with lifetime Free Services. Isn’t it super cool!
You may also like to try Coriander Fish Curry, Fish Molee Recipe
|Prep Time||15 minutes|
|Cook Time||20 minutes|
- 400 gm Rohu/Catla Slices
- 1 tsp turmeic
- 1 tblsp White Mustard seeds
- 1 tblsp Black Mustard seeds
- 6 garlic clove
- 4 green chilis
- 1 tomato
- 1 tsp Nigella seeds
- 4 tblsp mustard oil You can replace with Sunflower Oil or Rice bran Oil
- 1 cup water
- coriander leaves to garnish
- Marinate the fish with turmeric and salt for 10-15 minutes. Keep it aside.
- Soak black and white mustard seeds in 4 tbsp water for 15 minutes. Add garlic cloves, 2 green chilies and make a fine paste in Preethi Zodiac.
- Heat mustard oil in a pan.Fry fish slices both side at medium flame. Many like to fry super crispy. Though I don't like to overcook.
- Once the frying is done, add 1 tsp oil if needed. Else in the remaining oil add Kalonji. Let it splutter. Add sliced green chilies.
- Add chopped tomato, a pinch of turmeric to it. Cook for 2 minutes. Adjust salt. Add 1 cup water to the mustard paste. Add this to the pan and cook for 2-3 minutes at medium flame.
- Once it starts boiling, reduce the flame. Add fried fish slices and cook for 5 minutes at slow flame. Garnish with chopped coriander leaves and serve hot. Best to pair with steamed rice.