How to make Sorse Maach - A famous Bengali dish prepared in mustard gravy.

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

Main Ingredients : Mustard seeds (राई), Fish (मछली)

Cuisine : Bengali

Course : Main Course Seafood

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Sorse Maach Recipe Card

Sorse Maach

The Bengalis are great food lovers and take pride in their cuisine.  In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu.  The medium of cooking is mustard oil which adds its own pungency.  Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them.  Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself.  Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating. 

You can also find more Main Course Seafood recipes like Salmon in Coconut Sauce, Bangda Teekha Masala, Creamy Prawns, Chenchada.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Sorse Maach Recipe

  • 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 2-3

  • 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.