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

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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
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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 Crab in Devils Sauce, Prawn in Coconut Shell, Bangda Teekha Masala, Seafood Pad Thai.

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Sorse Maach Recipe Card

Sorse Maach
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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

Method

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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.