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Thursday, September 22, 2011

Sorshe Mach (Fish With Mustard Sauce)


Once my aunt came to visit us. My dad had got fresh Tilapia from the market in the morning and she decided to exhibit her culinary expertise by cooking this dish. Everyone thoroughly enjoyed it. Next day we figured out that she had used half an liter of oil to cook just 4 pieces of fish. While not particularly cardiac friendly, this is definitely going to make for one happy meal.

Sorshe mach, can be made with a variety of fishes. Common choices are Tilapia, Rohu, Catla. In the US I particularly use Tilapia as it’s easily available or Salmon. Couple of days back we went to a local Asian store where we bought some live Tilapia. The fresh fish and the fiery mustard made a great combination.


  1. Tilapia - 500 gms (Cut into 5 pieces)
  2. Onion - 1 medium sized (Thin sliced) 
  3. Mustard - 3 tb spoon
  4. Garlic - 2 big cloves
  5. Green chili - 5
  6. Turmeric powder
  7. Mustard oil - 1/2 cup
  8. Salt to taste
  9. Coriander leaf


  1. Make a fine paste of mustard, green chilies, and garlic by slowly adding water in a grinder
  2. Clean the fish pieces and lightly rub salt and turmeric to it. Keep it aside.
  3. Take about 1/4th cup of oil in a frying pan and heat it till it starts smoking. Now reduce the heat and slowly add the fish pieces and fry  till it becomes golden in color. Take the fish out and keep aside.
  4. Now add  rest of the oil in the pan and heat it. Add the sliced onion and fry it in a low flame till it gets cooked . 
  5. Add the mustard paste you made and add turmeric powder into it.
  6. Sauté it for a while and slowly add little water.
  7. When the water starts boiling add the fried fish into the gravy and add salt to it.
  8. Allow it to boil for a while till the gravy becomes thick.
  9. Now add rest of the green chilies and fresh chopped coriander leaves.

Sorshe mach can be eaten only one way, with a pile of steaming white rice.

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