Sanjeev Kapoor

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Sorse Maach  Recipe

A famous Bengali dish prepared in mustard gravy.

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Preparation Time : 11-15 minutes

Cooking time : 26-30 minutes

Servings : 4

Sorse Maach

Main Ingredients

Mustard seeds, Fish




Main Course_Seafood

Level Of Cooking



  • Mustard seeds
    1 tablespoon
  • Fish cut into ½ inch thick slices
    600 grams
  • Mustard oil
    3 tablespoons
  • Ginger
    1 inch piece
  • Garlic
    5 cloves
  • Green chilli
  • Vinegar
    2 tablespoons
  • Panch phoran
    1 teaspoon
  • Onion
    2 medium
  • Turmeric powder
    3/4 teaspoon
  • Salt
    to taste
  • Coconut milk
    1 cup


Step 1

Heat 1 tbsp mustard oil in a non stick pan. Slice the ginger and garlic and add to the pan and sauté lightly. Break the green chillies and add along with the mustard seeds.

Step 2

Add vinegar and switch off the heat. Transfer this mixture into a mixer jar and grind to a fine paste. Heat the remaining mustard oil in another non stick pan. Chop the onions finely.

Step 3

Add the paanch phoron and onions to the oil and sauté lightly. Meanwhile sprinkle salt and ¼ tsp turmeric powder over the fish slices and apply evenly over all the slices.

Step 4

Do not let the onions colour. Add the ground paste and mix. Add ½ cup water, salt and the remaining turmeric powder and mix. Add coconut milk and mix. Add the fish pieces and mix.

Step 5

Cover the pan and cook till the fish is done. Serve hot with steamed rice.

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