A classic Bengali fish curry where tender fish pieces are simmered in a sharp, pungent mustard gravy. This authentic 'Shorshe Maach' is a delight for seafood lovers, best enjoyed with steamed rice.
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 rustic and smoky roasted eggplant mash from Bihar, flavored with pungent mustard oil, fresh onions, and green chilies. This classic side dish pairs perfectly with litti or hot rotis.
About Sarson Wali Machli, Steamed Basmati Rice and Baingan ka Chokha
Aromatic Sarson Wali Machli with rice & baingan chokha. A protein-packed, perfectly spiced comfort food!
This bihari dish is perfect for lunch. With 759.86 calories and 38.66g of protein per serving, it's a muscle-gain option for your meal plan.
21gfat
Kalonji
(Nigella seeds)
1 medium Onion (finely chopped)
1 medium Tomato (pureed)
1 tsp Kashmiri Red Chili Powder (for color)
0.5 tsp Sugar (to balance flavors)
1.75 cup Water (0.25 cup for paste, 1.5 cups for gravy)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Marinate the Fish & Prepare Mustard Paste
Clean the fish steaks and pat them completely dry with a paper towel.
In a bowl, combine the fish with 1/2 tsp turmeric powder, 1/2 tsp salt, and the lemon juice. Rub well to coat each piece. Set aside to marinate for 15-20 minutes.
While the fish marinates, soak the black and yellow mustard seeds in 1/2 cup of warm water for 15 minutes. This helps soften them and reduces bitterness.
Drain the soaked mustard seeds and transfer them to a grinder jar. Add the garlic cloves, 3 green chilies, and about 1/4 cup of fresh water. Grind to a very smooth, fine paste. A coarse paste will result in a gritty and bitter gravy.
2
Shallow Fry the Fish
Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it just begins to smoke. This step is crucial to remove the raw, pungent smell of the oil.
Reduce the heat to medium. Carefully place the marinated fish steaks in the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
Fry for about 3-4 minutes per side, until the fish is golden brown and crisp. Gently remove the fried fish with a slotted spoon and set aside on a plate.
3
Prepare the Gravy Base
In the same pan with the remaining oil, add the kalonji (nigella seeds). Let them splutter for about 30 seconds to release their aroma.
Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
Stir in the tomato puree, the remaining 1/2 tsp turmeric powder, Kashmiri red chili powder, and the remaining 1 tsp of salt. Cook this masala for 5-6 minutes, stirring occasionally, until the oil begins to separate from the mixture.
4
Combine and Simmer
Reduce the heat to low. Add the prepared mustard paste and the sugar to the pan. Sauté for ONLY 1-2 minutes. It is critical not to overcook the mustard paste, as it will turn unpleasantly bitter.
Pour in 1.5 cups of warm water and stir everything together to form a smooth gravy. Bring the mixture to a gentle simmer.
Carefully slide the fried fish pieces into the simmering gravy. Add the 2 slit green chilies.
Cover the pan and let it simmer on low heat for 5-7 minutes. This allows the fish to absorb the rich flavors of the mustard gravy.
5
Garnish and Serve
Turn off the heat. Check the seasoning and adjust salt if needed. The gravy should be thick but have a pourable consistency.
Garnish with freshly chopped coriander leaves. For an extra punch, you can drizzle a teaspoon of raw mustard oil on top before serving.
Let the curry rest for 5-10 minutes to allow the flavors to meld. Serve hot with steamed white rice.
Servings
4
Serving size: 1 cup
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.
Wash and thoroughly dry the eggplant and tomatoes.
Using a knife, make 4-5 deep slits all over the eggplant. This helps it cook evenly and allows you to check for any worms.
Peel the garlic cloves and push one clove deep into each slit of the eggplant.
Rub 1/2 tablespoon of mustard oil over the skin of the eggplant and tomatoes. This aids in charring and makes peeling easier.
2
Roast the Vegetables
Place the oiled eggplant and tomatoes directly on a gas stove flame over medium heat. You can use a wire rack (roasting jali) if you have one.
Roast for 10-15 minutes, using tongs to turn them every few minutes for even cooking.
The eggplant is ready when its skin is completely charred and blackened, and it feels soft and collapsed. A knife inserted should go through with no resistance.
The tomatoes will cook faster (about 5-7 minutes). Remove them once their skin is blistered and they are soft.
Transfer the roasted vegetables to a bowl and cover with a lid for 5-10 minutes. The trapped steam will make the skin very easy to peel.
