Shorshe Maach
Bengali-Style Mustard Fish Curry
Equipment
- Non-stick frying pan
- Cooking spoon
Ingrediënten
- 1 lb. fish such as carp, catfish, or hilsa, cut into pieces
- 2 tbsp. oil
- 1 tsp. turmeric powder
- 2 tbsp. mustard powder
- 1 tsp. salt or to taste
- 8 green chillies
- Water
Instructies
- In a small bowl, make a paste of mustard powder by mixing it with an equal amount of water.
- Heat oil in a non-stick frying pan over medium heat.
- Add the mustard paste to the pan and fry for about 30 seconds until fragrant.
- Pour in 3 cups of lukewarm water and bring the mixture to a boil.
- Add the fish pieces to the pan, followed by turmeric powder, salt, and whole green chillies.
- Reduce the heat to medium-low and let the curry simmer for 30 minutes, or until the fish is cooked through and the sauce has thickened to your desired consistency.
- Once cooked, remove from heat and serve hot with plain boiled rice.
Notes / Tips / Wine Advice:
Wine Advice:
The unique flavors of mustard in this dish pair well with a crisp and aromatic white wine such as Gewürztraminer or Riesling. If you prefer red wine, opt for a light-bodied Pinot Noir or a fruity Beaujolais.Nutritional Information
Calories: 200 kcal | Carbohydrates: 3 g | Protein: 25 g | Fat: 10 g | Fiber: 1 g | Sugar: 1 g
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