Abrief about

History of Mustard Fish!

Mustard fish, also known as Sarson Machhli or Shorshe Maach, is a popular dish in Bengali cuisine, primarily from the eastern regions of India and Bangladesh. It refers to fish preparations that incorporate mustard as a prominent ingredient.

Fish has long been a staple in Bengali cuisine due to the abundance of rivers, lakes, and ponds in the region. The use of mustard in fish dishes is believed to have its roots in ancient traditions and the availability of mustard seeds in the region.

The origins of mustard fish can be traced back to the rich culinary heritage of Bengal, where fish is a significant part of the daily diet and mustard is widely cultivated. The combination of fish and mustard creates a unique and distinct flavor profile that is characteristic of Bengali cuisine.

There are various ways to prepare mustard fish, each with its own unique twist. One popular method involves marinating the fish with a paste made from ground mustard seeds, turmeric, green chilies, and sometimes, yogurt or coconut. The marinated fish is then lightly fried or pan-fried until it develops a golden crust. The fish is then simmered in a sauce made from mustard paste, water, spices, and sometimes additional ingredients like tomatoes or onions. This results in a rich and tangy mustard-flavored fish curry.

Another method involves coating the fish with a mustard paste mixed with spices and then either shallow-frying or grilling it. This cooking method preserves the natural flavor and texture of the fish while infusing it with the pungent and sharp taste of mustard.

Mustard fish is typically served with steamed rice, which helps to balance the flavors and complements the richness of the mustard sauce. It is a popular dish during festivals, celebrations, and special occasions in Bengal and is enjoyed by both locals and visitors alike.

The mustard fish preparation varies across different regions of Bengal and can include variations in spices, additional ingredients, and cooking techniques. Some popular variations include Hilsa fish in mustard sauce (Ilisher Shorshe Jhal) and Rohu fish in mustard sauce (Rui Machh er Shorshe Jhal), among others.

Mustard Fish Baked Salmon

Ingredients: 2lb salmon,  35gms of India’sBBQ Mustard Fish Masala, 2tbsp of ginger/garlic paste, 3tbsp of mustard oil (regular oil is fine too), 1/2 lemon wdge

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Salmon Curry

Salmon Curry Heartwarming recipe! The salmon curry was thick with hints of mustard and the spices of our Mustard Fish Masala were bright. The salmon

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