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.
- 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
- 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 1/2 Tsp. Salt and 1/2 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.
- 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
- 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