Catla Macher Shahi Shorshe (Mustard Fish my way) | How to make Catla Macher Shahi Shorshe (Mustard Fish my way)

By Trisha Rudra  |  6th May 2016  |  
4 from 1 review Rate It!
  • Catla Macher Shahi Shorshe (Mustard Fish my way), How to make Catla Macher Shahi Shorshe (Mustard Fish my way)
Catla Macher Shahi Shorshe (Mustard Fish my way)by Trisha Rudra
  • Prep Time

    10

    mins
  • Cook Time

    10

    mins
  • Serves

    4

    People

218

1

About Catla Macher Shahi Shorshe (Mustard Fish my way) Recipe

Shorshe or Mustard, is a quintessential ingredient in Bengali cuisine, it is used both in 'aamish' and 'niraamish' or veg and non-veg preparations preparations. Now the 'Maacher Shorshe' is quite a commonly prepared dish, whether made with Hilsa, or Carp, or even fishes like Pabda and Parshe. This is a different take on the simple Mustard Fish.

Catla Macher Shahi Shorshe (Mustard Fish my way)

Ingredients to make Catla Macher Shahi Shorshe (Mustard Fish my way)

  • Catla Maach/Catla Fish - 6 pieces, deep fried
  • ginger- Garlic paste - 2 tsp
  • tomato paste - 2 tbsp
  • Fried onion paste - 2 tbsp
  • Melon/Charmagaz paste - 1 tsp
  • mustard paste - 3 tbsp (reduce if you want less pungency)
  • Green chilies - 4 to 5, paste of 1, with mustard
  • cumin/Nigella seeds - 1/2 tsp
  • red chilli powder - 1 tsp
  • turmeric - 1/2 tsp
  • Garam masala Powder - 1 tsp
  • bay leaves - 1 or 2
  • salt to taste
  • Chopped coriander - for garnishing
  • mustard oil - 1 cup, and extra for drizzling on top

How to make Catla Macher Shahi Shorshe (Mustard Fish my way)

  1. Marinate the fish with salt and turmeric and deep fry them. Then keep them aside.
  2. In the same oil, add 1/2 tsp of cumin or nigella seeds. When they sputter, add the bay leaf and ginger-garlic paste.
  3. Fry for a few seconds and add the fried onion and tomato paste, give them a good stir.
  4. Season with dry masalas, once the masalas change colour, darken and leave oil from the sides, pour in the mustard paste. (mix 1 tsp or 2 of water in the paste if using mustard powder and a pinch of salt)
  5. Give this a good fry for 4 to 5 minutes by covering the vessel (this helps the oil escape the masala).
  6. Now, uncover, add the fried fish, water and chopped coriander. Cover again and cook on low for few minutes, before removing the cover and letting the gravy dry up to semi-thick consistency.
  7. Garnish with green chilies and drizzle mustard oil on top. Serve with piping hot steamed rice.

My Tip:

Try to use real mustard seeds paste as it gives a more authentic flavour, but if not the mustard powder works as well.

Reviews for Catla Macher Shahi Shorshe (Mustard Fish my way) (1)

Madhuchanda Sharma3 years ago

Another great dish! I wonder if we can make this dish with rohu fish, any suggestions?
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