Shorshe Posto Mach is an authentic fish recipe hailing from Bengal. This creamy and luscious curry is made using a distinct combination of mustard and poppy seed paste. It is also referred to as Shorshe Posto diye Macher Jhal and is traditionally cooked with big fish varieties like Rui, Katla, and Bhetki.
Bengali cuisine is known for its frequent use of both Mustard and poppyseed. This blog has a number of recipes that feature Shorshe and Posto. The recipe for Shorshe Posto Mach is similar to Macher Jhal, Shorshe Ilish, and Shorshe diye Parshe Macher Jhal. Additionally, the vegetarian section includes bori'r Jhal or Shimer Jhal. All of these mustard-based Bengali dishes pair perfectly with steamed rice.
Jump to:
- Debjani's Note - Shorshe Posto Mach
- Ingredients - Shorshe Posto Bata diye Maach
- Instructions
- Substitutions
- Variations
- Equipment
- Storage
- Top tip
- FAQ
- Recipe Card
- Recipe Video - Shorshe Posto Maach
- Related and Pairing
- Food safety
- Let's connect over the Bengali Shorshe Posto Mach recipe
- Shorshe Posto Mach -er Jhal Recipe pin for you
Debjani's Note - Shorshe Posto Mach
My parents are currently staying with us, and my mother has been doing most of the cooking. I usually film her cooking on Sundays when I'm home, and you'll find many of her recipes on my Debjanir Rannaghar YouTube channel. I work behind the camera, capturing her cooking process and conversing with her to gain more knowledge. Both my mother and mother-in-law are exceptional home cooks, and they willingly share their cooking tips with me when I ask. In turn, I share these tips with my readers. I am sharing a few tips through the FAQ section related to the use of Shil-Nora Which I feel will be interesting to know.
Ingredients - Shorshe Posto Bata diye Maach
The combination of Posto Bata and Shorshe Bata is what gives Posto Shorshe Maach its signature taste. Posto Bata is a paste made from ground poppy seeds, and Shorshe Bata is a paste made from ground mustard seeds. Together, they create a flavor that is both rich and pungent. Posto Bata contributes to the richness of the dish, while the Shorshe Bata brings the signature pungency. Ultimately, the combination of these two pastes gives Posto Shorshe Maach its wonderfully unique flavor.
- Fish
- Mustard Seed
- Poppyseed aka Posto
- Tomato
- Green Chili
- Turmeric Powder
- Red Chili Powder
- Salt
- Mustard Oil
See the recipe card for quantities.
Instructions
Before making the paste, it's important to soak both Shorshe and Posto in water for 15 minutes. Begin by making the posto bata paste and discard the water before making either paste. Do not paste both shorshe and posto together. Instead, start with posto.
Preparing the posto paste beforehand has multiple benefits. Firstly, it saves time by not having to remove any husk from posto bata, which is not the case with mustard paste, as it can cause bitterness and acidity. Additionally, posto is expensive, so making the paste in advance allows the grinder to be used for both pastes, making the most of it. Don't forget to make a paste of green chilies with mustard seeds and transfer it to a bowl as well. Properly coat the fish with salt and turmeric powder before frying, and let it marinate for 15 minutes if desired.
Substitutions
If you live outside India, you can find shorshe posto powder in grocery shops or in Bengali/Indian stores. Instead of making the paste at home, you can use this powder to create the gravy. These readymade powders are widely available in "Mudir Dokan" or Bajar in Kolkata/ West Bengal.
The recipe of Shorshe Posto Mach is a family favorite, with each Bengali family having their unique take on the dish. In our family, we do not add onion and ginger when using mustard paste. We prefer our Shorshe Posto Mach to be a bit pungent and tangy, and without the sweetness that onion can sometimes bring.
Variations
- Spicy - add extra chili pepper flakes while cooking to imbue heat into the dish, or green chili in excess.
- Kid-friendly - use chili moderately.
Equipment
The tools you use while cooking can greatly affect the outcome of a recipe. When preparing a classic dish like macher jhal, I find it best to use either an iron kadhai or a non-stick pan for frying the fish due to their ease of use.
Storage
Typically, I purchase fish in large quantities and keep it in the fridge. For the Shorshe and Posto paste required in this recipe, I often prepare it a day in advance and store it in an airtight container in the refrigerator.
You can keep the cooked dish in the refrigerator for around 2-3 days.
Top tip
Cooking advice from my mother, Ila Chatterjee is always valuable to me. She emphasized the importance of making mustard paste without any breaks. Whether using a mortar and pestle or a grinder, pausing during the process can lead to bitterness, which can ruin any dish. To ensure the best flavor, it's crucial to make the paste all at once. It may take some practice to master this technique, but with effort, anyone can create the perfect mustard paste. My mother's culinary skills are exceptional, so following her guidance will undoubtedly yield the best results. If you're making the paste manually, it should take about 5 minutes each for Shorshe and Posto.
FAQ
When making pastes like Shorshe bata and posto bata, we prefer to use the traditional tool known as Shil Nora or Shil Batta. While it is not necessary, it is the preferred method. If you do not have access to this tool, you can use a grinder instead. The Shil Nora is the most ideal tool for creating pastes as it provides a more authentic flavor and texture. To see how to use this tool at home, you can refer to the video I have shared.
If you cannot get your hands on a Shil Nora, there are other options available for making a paste. A regular grinder will do the job, although it may take longer. Electric grinders designed for making pastes are also available. Soak mustard seeds in warm water for 15 minutes before making the paste. For Posto or Khuskhus, dry grind first and then add water to make a thick paste. Add a pinch of salt in both cases.
Macher Jhal with Shorshe Posto is a popular Bengali dish made with big carp like Rui, Katla, and Bhetki. However, you can also use Ilish, Parshye, Tyangra, Pabda, or even Salmon to prepare this dish.
Recipe Card
Shorshe Posto Mach | Rui Mach Shorshe Posto Bata Diye
- Total Time: 35 minutes
- Yield: 5 People 1x
Description
Shorshe Posto Mach is a traditional Bengali fish curry made with a blend of mustard and poppyseed paste. This delectable curry is also referred to as Shorshe Posto diye Macher Jhal.
Ingredients
- 500g Rui mach /Rohu Fish / Katapona (5 pieces)
To Marinate Fish
- 1 Tsp. Turmeric Powder
- 1 Tsp. Salt
To make Mustard and Poppyseed Paste
- 2 Tbsp. Mustard Seed
- 2 Tbsp. Poppyseed
- 2 Green Chillies
To cook the Fish Curry
- 1 Tomato
- 2 Green Chili
- 1.5 Tsp. Turmeric Powder
- 1 Tsp. Red Chili Powder
- 1.5 Tsp. Salt
- 5 Tbsp. Mustard Oil
Instructions
- Before making a paste, it is important to soak both Shorshe and Posto in water for 15 minutes. It is recommended to start by making the Posto paste separately, as preparing it beforehand has its advantages. Sharing details in notes.
- After making a smooth paste, transfer it to a bowl. There is no need to wash the grinder before making the mustard paste, and it is important to remember to make a paste of green chilies along with mustard seeds.
- Coat the fish with salt and turmeric powder, and let it marinate for 15 minutes before frying. Although it is not necessary, some people like to marinate their fish before cooking. We do.
- First, slit 2 green chili after removing its stem.
- Then, chop the tomato and discard its seeds.
- In a Kadhai, heat 4 Tbsp. Mustard Oil and add ½ Tsp. Salt and ½ Tsp. Turmeric powder for easy fish frying.
- Fry the fish for 2 minutes per set, flipping 2-3 times.
- Fry the remaining fish as well.
- Add tomatoes and green chili to the pan while frying, along with 1 Tsp. Turmeric Powder, 1 Tsp. Red Chili Powder, and 1 Tsp. Salt.
- Add Posto Bata and a little water, and cook for 2 more minutes.
- Dilute mustard paste with 1 cup of water and add to the kadhai.
- Bring to a boil and add the fried fish.
- Finally, mix and add 1 Tbsp. more. To add an earthy taste, use oil and cook over medium heat for 5 minutes.
- If you prefer a thinner consistency, turn off the heat now. Otherwise, continue cooking for an additional 2-3 minutes to create a thick and flavorful sauce.
- Serve with steamed rice for a delicious meal.
Notes
- There is no need to remove any husk from Posto bata, unlike with mustard paste. In the case of mustard, you must discard the husk as it can cause an unpleasant bitterness and acidity. Additionally, since Posto is expensive, it is best to make the paste in advance to make the most of it.
- When frying fish, larger chunks may require additional cooking time. Specifically, lyaja and muro tend to take longer to fry than other types of fish.
- Prep Time: 15min
- Cook Time: 20min
- Category: Fish
- Method: Cooking
- Cuisine: Bengali
Nutrition
- Serving Size: 125g
- Calories: 301
- Sugar: 0.9g
- Sodium: 1117mg
- Fat: 20.3g
- Saturated Fat: 2.8g
- Carbohydrates: 3.2g
- Fiber: 1.1g
- Protein: 25.7g
- Cholesterol: 43mg
Keywords: Shorshe posto mach recipe, bengali fish curry recipe, bengali macher jhal recipe, debjanir rannaghar
Recipe Video - Shorshe Posto Maach
Related and Pairing
Looking for other recipes like this? Try these:
Shorshe Posto Mach goes amazingly with steamed rice.
Food safety
- Before cooking, make sure to wash the fish at least 2-3 times.
- It's important to check the fish's quality before proceeding.
- Fry the fish only after heating the oil to the point where it changes color.
Let's connect over the Bengali Shorshe Posto Mach recipe
I would love to see a picture if you are making the prawns following my recipe. You can share here at dolonchttrj@gmail.com. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani. On Thread, I am available as foodofdebjani!
Shorshe Posto Mach -er Jhal Recipe pin for you
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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