India · Fish · No. 275
Bengali Mustard Fish (Shorshe Maach)
A single portion of Indian cooking, ready in 20 minutes with 8 minutes of prep. Written for one, so there is nothing to halve and nothing to waste.
Method
- 1
Grind the mustard seeds, mustard powder, one chilli and a splash of water into a smooth paste using a pestle and mortar or small blender.
- 2
Rub the fish with turmeric and a pinch of salt.
- 3
Heat the mustard oil in a pan until hot, then fry the fish for 2 minutes on each side until lightly coloured. Remove and set aside.
- 4
Add the mustard paste to the pan with 100ml water and the remaining chilli, and simmer for 3 minutes.
- 5
Return the fish to the pan, spoon the sauce over and simmer gently for 4–5 minutes until cooked through.
- 6
Cook the rice according to the packet instructions and serve alongside the fish.
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