A quintessential Bengali fish curry where tender fish are simmered in a sharp, pungent mustard gravy. This authentic dish, known as Shorshe Maach, is a true celebration of Bengal's unique flavors, best enjoyed with hot steamed rice.
Prep20 min
Cook25 min
Soak30 min
Servings4
Serving size: 1 serving
468cal
31gprotein
7gcarbs
Ingredients
600 g Rohu Fish (cut into 4 large steaks)
8 tbsp Mustard Oil (divided: 6 tbsp for frying, 2 tbsp for drizzling)
2 tbsp Black Mustard Seeds
2 tbsp Yellow Mustard Seeds
6 pcs Green Chillies (4 for paste, 2 slit lengthwise)
4 cloves Garlic
1 tsp Turmeric Powder (divided: 1/2 tsp for marinade, 1/2 tsp for gravy)
1.75 tsp Salt (divided: 1 tsp for marinade, 3/4 tsp for gravy, or to taste)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A vibrant and tangy South Indian condiment made with ripe tomatoes, onions, and a blend of aromatic spices. This versatile chutney, with its perfect balance of sweet, sour, and spicy notes, is an essential accompaniment for idli, dosa, uttapam, and various other South Indian dishes.
About Sarso Machli, Steamed Basmati Rice and Tomato Chutney
Aromatic Sarso Machli, protein-packed and perfectly spiced, served with fluffy rice and tangy chutney. Delicious!
This bihari dish is perfect for lunch. With 786.86 calories and 37.01g of protein per serving, it's a muscle-gain option for your meal plan.
36gfat
1 pcs Tomato (medium, finely chopped)
1 tsp Kashmiri Red Chilli Powder (for color)
0.5 tsp Sugar (to balance flavors)
1.5 cup Water (warm)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare Mustard Paste & Marinate Fish
Rinse the fish steaks thoroughly and pat them completely dry with paper towels.
In a bowl, rub the fish with 1 tsp of salt and 1/2 tsp of turmeric powder, ensuring all pieces are evenly coated. Let it marinate for 15-20 minutes.
While the fish marinates, soak the black and yellow mustard seeds in 1/2 cup of warm water for at least 15 minutes. This helps reduce bitterness.
Drain the soaked seeds and transfer them to a grinder jar. Add the garlic cloves, 4 green chillies, and a pinch of salt. Grind to a smooth, thick paste, adding a tablespoon of water at a time as needed.
2
Shallow-Fry the Fish
Place a kadai or heavy-bottomed pan over medium-high heat. Add 6 tbsp of mustard oil and heat it until it's very hot and just begins to smoke lightly. This step is crucial to mellow the oil's pungency.
Carefully slide the marinated fish steaks into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
Fry for about 2-3 minutes per side until they turn a light golden brown. The fish should be partially cooked but not fully done.
Remove the fried fish from the pan and set aside on a plate.
3
Temper Spices & Cook the Gravy Base
In the same pan with the remaining oil, lower the heat to medium. Add the nigella seeds and let them sizzle for about 30 seconds until fragrant.
Add the finely chopped tomato and cook for 3-4 minutes, stirring occasionally, until it becomes soft and mushy.
Reduce the heat to low. Add the prepared mustard paste, 1/2 tsp turmeric powder, Kashmiri red chilli powder, and 3/4 tsp salt. Sauté for only 1-2 minutes, stirring continuously. Do not overcook the mustard paste, as it will make the entire dish bitter.
4
Simmer the Fish Curry
Pour in 1.5 cups of warm water and add the sugar. Stir everything together well and bring the gravy to a gentle boil over medium heat.
Once boiling, carefully place the fried fish pieces into the gravy. Add the 2 slit green chillies.
Cover the pan, reduce the heat to low, and let it simmer for 5-7 minutes. This allows the fish to cook through and absorb the flavors of the mustard gravy.
Turn off the heat. Drizzle the remaining 2 tbsp of raw mustard oil over the curry. This adds a final layer of pungent, authentic flavor known as 'jhaanj'.
5
Rest and Serve
Garnish with freshly chopped coriander leaves.
Keep the curry covered and let it rest for at least 5-10 minutes before serving. This helps the flavors to meld beautifully.
Serve hot with a generous portion of steamed white rice.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
400 g Roma Tomatoes (Approx. 4 medium, ripe and roughly chopped)
1 medium Red Onion (Approx. 150g, roughly chopped)
2 tbsp Sesame Oil (Also known as gingelly oil, divided)
1 tsp Chana Dal
1 tsp Urad Dal
4 cloves Garlic (Peeled and roughly chopped)
1 inch Ginger (Peeled and roughly chopped)
4 pcs Dried Red Chilies (Use Byadgi or Kashmiri for color and mild heat)
0.25 tsp Turmeric Powder
0.5 tsp Kashmiri Red Chili Powder (Optional, for enhanced color)
1 tsp Jaggery (Grated or powdered. Can substitute with sugar.)
1 tsp Salt (Adjust to taste)
0.5 tsp Mustard Seeds
0.25 tsp Asafoetida
1 sprig Curry Leaves (About 10-12 leaves)
2 tbsp Water (As needed for grinding)
Instructions
1
Sauté Dals and Aromatics
Heat 1.5 tablespoons of sesame oil in a pan or kadai over medium heat.
Add the chana dal and urad dal. Sauté for 1-2 minutes, stirring constantly, until they turn light golden and aromatic. Ensure they do not burn.
Add the dried red chilies, chopped onion, garlic, and ginger. Continue to sauté for another 3-4 minutes until the onions soften and become translucent.
2
Cook the Tomatoes
Add the chopped tomatoes, turmeric powder, Kashmiri red chili powder (if using), and salt. Mix everything together thoroughly.
Cover the pan and cook for 8-10 minutes on a medium-low flame, stirring occasionally. Cook until the tomatoes break down, become mushy, and oil begins to separate from the sides.
Stir in the grated jaggery and cook for one more minute until it dissolves completely, balancing the flavors.
3
Cool and Grind the Mixture
Turn off the heat and allow the mixture to cool down completely to room temperature. This is a crucial safety step to prevent hot steam from building pressure in the blender.
Once cooled, transfer the entire mixture to a blender or mixie jar.
Blend to a smooth or slightly coarse paste, as per your preference. Add 1-2 tablespoons of water only if necessary to aid the grinding process.
4
Prepare the Tempering (Tadka)
In a small tadka pan, heat the remaining 0.5 tablespoon of sesame oil over medium heat.
Once the oil is hot, add the mustard seeds and let them splutter completely, which takes about 30-45 seconds.
Add the asafoetida and fresh curry leaves. Be cautious as the curry leaves will crackle. Sauté for about 30 seconds until the leaves are crisp and fragrant.
5
Combine and Serve
Pour the hot tempering over the ground chutney in the blender jar or a serving bowl.
Mix well to incorporate the flavors of the tadka. Your authentic Tomato Chutney is now ready to be served.
