Poached Fish in a Mustard-Chile Sauce

Sorshe Maach

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

A simple spicing combination, this is meant to cater to every Bengali’s penchant for the combination of fish and mustard. The more pungent the mustard and the firmer the fish, the better the dish will be. The thickness of the fillets will determine how much time they take to cook; allow at least 5 minutes of poaching for the flavors to permeate the flesh. Serve the thin curry with a slightly sticky boiled white rice.