Cue Up The Episode!

Make sure to listen to Dyutima on The Storied Recipe Podcast, A Bold Brave Tour Through India - and Beyond! while you make her Shorshe Mach recipe!

Make The Recipe

1. Wash and soak the mustard seeds in 1/2 cup water for 2 hours and then in a food processor blend on high speed to make a smooth paste; no lumps. The color of the paste should be whitish. Set the paste aside.
2. Wash the fish pieces gently and marinate with 1 tsp turmeric powder, 1 tsp red chili powder, and salt. Set aside for 10 - 15 mins.
3. Heat mustard oil in a skillet and deep fry the marinated fish pieces. Remove the fish pieces and set aside.
4. Heat mustard oil in another deeper pan and add fenugreek seeds to the oil. Do not overheat and make sure they don't burn.
5. Add the chopped tomato and cook till they begin to blister.
6. Now add the mustard paste, 1 tsp turmeric, salt, green chilies, and red radish. Cook on a medium flame till the mustard mix begins to ooze oil and the radish turns translucent.
7. Add 3/4 cup water and close the lid. Cook for 5 to 6 minutes till the water boils. Simmer and gently add the fried fish pieces.
8. Simmer the flame, partially cover the pan, and cook with fish pieces for another 10 mins. If the water is too little, add a little more. It should be a thick curry, not watery.
9. Turn the gas off and serve with steamed rice.