Shorshe Maach: Bengali-Inspired Mustard and Green Chili Fish

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My husband, V, and I used to live in another city before we moved to where we are now.  Right before we moved, a few friends invited us over for dinner at their home.  As always, we had a lovely evening of conversation and laughter.  As someone who is mildly obsessed with food, I still remember what we ate:  mustard-marinated salmon cooked on a grill.  I had never seen mustard used as a marinade before, but I loved it immediately!  I found out that using mustard as a marinade for fish and meat is part of classic French cuisine.  Fast forward a few years later, to when I learned that mustard fish curry (shorshe maach) is a popular Bengali dish; I knew I had to try it myself!

Mustard is one of the main ingredients in Bengali cooking--whether in seed, paste, or oil form.  Traditional recipes for shorshe maach use both mustard paste and mustard oil.  Here is the thing:  mustard oil is really hard to find in American grocery stores because it is not approved for human consumption by the FDA.  I tried the Indian store, but could only find it in one liter amounts!  I don't have use for that much mustard oil, and I assume most of you don't either.  Not wanting to make myself or any of you purchase mustard oil, I have decided this recipe is Bengali "inspired."  There are many authentic recipes for this dish that use mustard oil-and you can find them easily on the Internet.  While this recipe isn't necessarily authentic, it is delicious!

Start by peeling and finely mincing the garlic cloves.  Combine the garlic with two tablespoons of the mustard in a small bowl.  Also note:  it is essential to use stone-ground mustard for this recipe!  Do not try and substitute with regular mustards that do not contain full mustard seeds.

Cut each fillet in half so you have four pieces of fish.  I chose to use halibut because it has a mild flavor and slightly firm texture, which I like.  You can easily substitute with tilapia, rockfish, or grouper.  Sprinkle salt, turmeric, and red chili powder on one side of each piece of fish.

Rub the salt and spices into the surface of the fish so that it is entirely coated.  Flip each piece of fish over and repeat on the other side.

Place the fish into a bowl or other container and pour the mustard/garlic marinade over the fillets.  Rub the marinade over the entire surface of the pieces of fish.  Cover the container and place in the fridge for 15 minutes.

After 15 minutes, take the fish out of the fridge.  Place the oil and add the kalonji (nigella seeds) into the pan and turn onto medium-high heat.  Once the kalonji begins to bubble and sputter, add turmeric and red chili powder.  After 15 to 20 seconds, add 1 teaspoon of mustard.

The mustard and spices can quickly burn, so swirl the oil around if necessary.  Add each piece of fish to the oil and lower the heat to medium.  Cover the pan and cook each side for 3 to 4 minutes.

While the fish cooks, you can trim the stems off the green chili peppers and slice them in half.  Once each side of fish has cooked, remove the cover and slowly add the water.  Pour the water to the side of the fish--not directly on any piece of fish--to preserve as much of the marinade on the fish surface as you can.  Add the sliced chili halves and a pinch of sugar.

Bring the water to a boil, then reduce to a simmer for 5 to 7 minutes until the sauce thickens slightly (keep in mind it is a water-based sauce, so it will not be as thick as many other curries).

Garnish with unsweetened shredded coconut and raw green chili peppers.  Serve hot by itself or with a bowl of rice/quinoa!

Ingredients (for two 6 oz fillets):

• 2 6-oz halibut fillets (substitute tilapia, rockfish, or grouper)
• 3/4 tsp ground turmeric
• 1/4 tsp lal mirch (red chili powder or substitute cayenne pepper)
• 2 tbsp + 1 tsp stone-ground mustard
• 2 garlic cloves
• 2 tbsp high-heat cooking oil (ex:  grapeseed, avocado, canola)
• 1/2 tsp kalonji (nigella seeds)
• 4 small bird's eye green chili peppers (substitute 1-2 serrano peppers)
• 1/2 cup water
• salt
• sugar

Equipment:

• Bowl or container
• Wok-shaped pan

Recipe:

1. Peel and finely chop the garlic.  Mix the chopped garlic with 2 tablespoons of mustard.
2. Cut each fillet in half to have 4 pieces of fish.  Sprinkle 1/8 teaspoon of turmeric, a pinch of red chili powder, and a sprinkle of salt on both sides of the fish.  Rub the spices and salt into the entire surface of the fish pieces.
3. Place the fish in a bowl or container.  Add the mustard/garlic mixture into the bowl and rub it into the fish.  Cover the bowl and place it in the fridge for 15 minutes.
4. After 15 minutes, remove the fish from the fridge.  Heat the oil and nigella seeds in a pan over medium-high heat until the seeds begin to bubble and sputter. 
5. Quickly add 1/4 teaspoon turmeric and 1/8 teaspoon red chili powder, and swirl the oil to keep the spices from burning.
6. Add 1 teaspoon mustard to the oil and again swirl to keep the mustard from burning.
7. Add the fish pieces to the oil, lower the heat to medium, cover with a lid, and cook for 3 to 4 minutes.  Flip each piece over to the other side and cook for another 3 to 4 minutes.
8. While the fish is cooking, trim the peppers and slice them in half.
9. Slowly add the water to the pan, being careful not to pour the water directly on the pieces of fish.  Add the sliced peppers and a pinch of sugar.
10. Cover and bring to a boil.  Then, reduce to the heat and allow the curry to simmer for 5 to 7 minutes.
11. Serve the fish hot with a garnish of unsweetened coconut flakes and/or fresh green chili peppers.  Eat by itself or with rice/quinoa.