Shorshe Salmon
While traditionally prepared with freshwater hilsa in West Bengal, salmon's rich, fatty texture makes it an ideal vessel for Shorshe Maach. The centerpiece of the dish is a freshly ground mustard paste—sharp, pungent, and aromatic—tempered with turmeric, nigella seeds, and fresh green chilies simmered in warm mustard oil.
Ingredients(2 People)
- 2 salmon fillets, cut into thick steaks
- 2 tbsp yellow mustard seeds & 1 tbsp brown mustard seeds (ground into a paste with 3 tbsp water)
- 1/2 tsp turmeric powder
- 1/2 tsp nigella seeds (kalonji)
- 3 green chilies, slit lengthwise
- 2 tbsp mustard oil
- Salt to taste
Soak your mustard seeds in warm water before grinding, and add a pinch of salt to the blender to prevent the paste from turning bitter.
Method(15 mins)
- 01 Rub salmon with half the turmeric and a pinch of salt. Lightly sear in 1 tbsp mustard oil for 1 minute per side; set aside.
- 02 Add remaining oil to the pan and toss in nigella seeds until they sputter (about 10 seconds).
- 03 Reduce heat to low; stir in the mustard paste, remaining turmeric, slit green chilies, salt, and 1/2 cup of water to create a thin broth. Bring to a gentle simmer.
- 04 Place the salmon back into the pan, cover, and simmer gently for 4–5 minutes until the sauce coats the fish.
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