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Main Ingredients | Mustard seeds, Mustard oil |
Cuisine | Bengali |
Course | Main Course-Seafood |
Prep Time | 11-15 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Medium |
Others | Non Veg |
Ingredients list for Sorse Maach
- 1 tablespoon Mustard seeds
- 3 tablespoons Mustard oil
- 600 grams Fish,cut into ½ inch thick slices
- 1 inch piece Ginger
- 5 cloves Garlic
- 2-3 Green chilli
- 2 tablespoons Vinegar
- 1 teaspoon Panch phoran
- 2 measures Onion
- 3/4 teaspoon Turmeric powder
- to taste Salt
- 1 cup Coconut milk
Method
- 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. 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.
- 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.
- 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. Cover the pan and cook till the fish is done.
- Serve hot with steamed rice.
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