Flounder in a Bengali Mustard Sauce (Shorshe Flounder)
Shorshe Flounder is a signature rendition of a Bengali Style fish curry simmered in a mustard sauce. I make this often, I have to confess, I am still searching for the perfect fish to make this with. Flounder is a really good option, using either the steaks or the fillets. There are so many ways to cook this dish, that brings nostalgia and satisfaction to the Bengali table.
My Story with Shorshe Flounder
This particular fish dish is a recipe that I learned from Lucky, a friend from Bangladesh. It is not very different from the way mom makes this dish. Lucky adds fresh cilantro to the dish. This is a touch that shows her Bangladeshi roots. This year, it is now mom tested. Today she relished this claiming the cilantro while different is “not bad”. That is my mother’s way of saying “interesting”. Well, two months after going without mustard has made her flexible. I will confess that either my mother is becoming flexible or I am coming of age in the kitchen. She seems to be enjoying my Bengali cuisine with a New York accent a lot.
About the Dish and the Fish
Cooking with mustard is as essential to Bengali cuisine as is fish. It has been a journey of trial and error to learn to work with local fish. A large part of this site is about finding local ways to recreate you favorite flavors. The winner of today’s lottery is flounder. In fact, in my book, I offer several ways to work with local fish.
What is Shorshe or Bengali Mustard Paste
Shorshe literally refers to mustard. But in this instance it refers to the signature technique of making a mustard paste and simmering fish in this paste. The sauce in its purest form needs three ingredients – mustard, green chilies and salt. Green chilies react to mustard and mellow out the natural hit of bitterness, leaving a magical pungency. It is certainly an acquired taste, but one worth trying. In this instance, the fish is simmered using mustard paste, you can also steam the fish.
We can also mellow the mustard sauce by adding yogurt.
How to Enjoy Shorshe Flounder
Shorshe Flounder is enjoyed with hot steamed white rice. To add some other dishes to your mustard based meal, think of Red Lentils and Alu Posto.
A simple classic Bengali fish curry, this recipe for Shorshe Flouder, uses cilantro for a good balance.
Ingredients
- 3 tablespoons brown mustard seeds
- 1/2 cup water
- 4 green chilies
- 1/2 teaspoon salt
- 1 pound of flounder steaks
- 1 teaspoon turmeric
- 11/2 teaspoon salt
- 4 tablespoons oil (preferably mustard)
- 3/4 teaspoon panch phoron (Bengali 5 spice blend)
- 2 to 3 dried red chilies
- 4 to 6 green chilies slit
- 1/2 cup water
- Cilantro to garnish
Instructions
- Soak the mustard seeds in the water with the green chilies overnight. Grind to a smooth creamy paste before starting the rest of the curry.
- Rub the fish with half the turmeric and salt.
- In a large non stick skillet heat 2 tablespoons of the oil and lightly fry the fish, this really is to brown it lightly, it does not have to cook through.
- Set the fish aside.
- Add the remaining oil in the pan.
- Heat the oil and add in the panch phoron and wait until the spices crackle.
- Add in the red chilies and the remaining salt and turmeric.
- Add in the mustard paste with the slit chilies and the water and bring to a simmer.
- Add in the fish and simmer for about 10 minutes, until the fish is cooked through and the sauce is thick.
- Garnish with the cilantro and serve with white steamed rice.