Shorshe Maach with Steamed Rice and Lightly Spiced Spinach

Flavorful white fish cooked in a pungent mustard-based gravy with green chilies, served with fluffy steamed basmati rice and a vibrant side of simply sautéed spinach.

• Prep: 20 min
• Cook: 35 min
• Total: 55 min
• Servings: 2
• Cuisine: Bangladeshi
• Difficulty: Medium

Dietary

• Dairy-Free
• Nut-Free
• Pescatarian
• Gluten-Free
• High-Protein
• High-Fiber
• Low-Sugar

Tags

• spicy
• fresh
• boil
• sauté

Ingredients

• 0.75 pound cod fillet (skinless, cut into 2-inch pieces)
• 3 tablespoon mustard oil
• 0.25 cup brown mustard seeds (soaked in 1/2 cup warm water for 15 minutes)
• 0.25 cup yellow mustard seeds (soaked in 1/2 cup warm water for 15 minutes)
• 2 green chilis (slit lengthwise)
• 1.25 teaspoon nigella seeds
• 1 tomato (chopped)
• 1 teaspoon ground turmeric
• 0.5 teaspoon ground red chili powder
• 0.75 teaspoon kosher salt
• 0.75 cup basmati rice (uncooked)
• 1.5 cup water
• 0.5 tablespoon olive oil
• 5 ounce fresh spinach
• 1 clove garlic (minced)
• 2 tablespoon fresh cilantro (chopped, for garnish)

Instructions

1. For the Shorshe Maach: Pat the cod fillets dry and season with 1/4 teaspoon kosher salt and 1/4 teaspoon ground turmeric. Set aside.
2. Drain the soaked brown mustard seeds and yellow mustard seeds. Blend them with 1 green chili, 1/4 teaspoon kosher salt, and a splash of water (about 1-2 tablespoons) to form a smooth paste. Add more water if needed, sparingly, to maintain thickness.
3. Heat 2 tablespoons mustard oil in a wide skillet or pan over medium-high heat until it just begins to smoke lightly. Reduce heat to medium. Add 1 teaspoon nigella seeds and let them splutter for 5 seconds.
4. Add the chopped tomato and sauté for 3-4 minutes until softened. Stir in the mustard paste, remaining 3/4 teaspoon ground turmeric, and 1/2 teaspoon ground red chili powder. Cook for 2-3 minutes, stirring constantly, to cook off the raw mustard flavor.
5. Carefully add the fish pieces to the pan. Add about 1/2 cup of water, gently shake the pan to mix, and ensure the fish is mostly submerged. Add the remaining 1 green chili (slit). Bring to a simmer, then cover and cook on low heat for 8-10 minutes, or until the fish is cooked through and flakes easily.
6. For the Steamed Rice: Rinse the basmati rice under cold water until the water runs clear. In a small pot, combine the rinsed basmati rice, 1 1/2 cups water, and 1/4 teaspoon kosher salt. Bring to a boil.
7. Once boiling, reduce the heat to the lowest setting, cover tightly with a lid, and cook for 15 minutes. Remove from heat and let it stand, covered, for another 5 minutes before fluffing with a fork.
8. For the Lightly Spiced Spinach: In a separate skillet, heat 1/2 tablespoon olive oil and 1 tablespoon mustard oil over medium heat. Add 1 minced clove garlic and 1/4 teaspoon nigella seeds. Sauté for 30 seconds until fragrant.
9. Add the fresh spinach to the skillet. Cook, stirring occasionally, until the spinach wilts down, about 3-5 minutes. Season with a pinch of kosher salt.
10. Serve the Shorshe Maach hot, garnished with fresh cilantro if desired, alongside the steamed basmati rice and the lightly spiced spinach.

Notes

Ensure you cook the mustard paste thoroughly to remove any raw bitterness. If you cannot find brown mustard seeds, you can use all yellow, but the flavor will be milder. Adjust green chilies to your preferred spice level.

Nutrition (per serving)

• Calories: 904
• Protein: 48.6 g
• Carbohydrates: 73.3 g
• Fat: 46.5 g
• Fiber: 8.9 g
• Sodium: 2108 mg
• Saturated Fat: 4.7 g
• Sugar: 2.3 g
• Cholesterol: 73 mg