Shorshe Maach

I've been trying to re-create this dish ever since I had it at Number 6 Ballygunj Lane. At that time, I had it with luchis (deep fried wheat bread), which isn't the ideal compliment to the dish as gravy is quite thin. This dish is best served with plain rice, which soaks up that wonderful mustard gravy. While making it, be careful with the quantity of mustard used, its a temperamental spice, and has this incredibly strong and bitter flavour. I used yellow mustard seeds, but if you're using black mustard seeds, use 1/3 of the listed amount. With the fish, I used a filets of a sweet river fish, called roopchand, but any other sweet river fish, such as basa, can be used. This dish can also be made as a vegetarian gravy with the use of parboiled potatoes and aubergines.

Ingredients

• 300 g filets of any sweet river fish, cut into bite sized pieces
• 3 tsp yellow mustard seeds
• 3 tsp poppy seeds
• 2 tsp turmeric powder
• 1/2 cup warm water
• 1 cup water, at room temperature
• 1 tsp nigella seeds
• 1 tsp mustard oil
• 2 green chilies, roughly chopped
• salt to taste

Method

1. Add the mustard and poppy seeds to the warm water and set aside for 20 minutes.
2. Add 1 tsp of the turmeric and some salt to the fish, coat it evenly on the pieces of fish and set aside for 20 minutes.
3. After soaking the mustard and poppy seeds, filter out half the water and add the water, mustard and poppy seeds to a grinder. Add the green chilies and grind into a coarse paste. I would caution against tasting it, as the paste is extremely bitter and will leave you in a coughing fit.
4. Add the oil to a pan on high heat, and once it starts smoking, add the nigella seeds and the remaining turmeric and lower the heat to medium. 
5. Let the nigella seeds release their aroma before adding the fish filets. 
6. Fry lightly on both sides and then add the mustard paste. Stir around to ensure that it coats the fish and add the remaining cup of water.
7. Add salt to taste and bring the water to a boil before reducing the heat to low. Cover and let it cook for 3-4 minutes. If the gravy seems too thick, add some water to get the desired amount of gravy.
8. Once the fish is cooked through, take it off the heat, and let it stand for 5-6 minutes.
9. Serve hot with plain rice, or rice lightly flavoured with a few cardamoms and cumin.