Bengali fish and mustard technique (shorshe)
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Origin
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Description
Bengali cuisine from eastern India and Bangladesh is the great fish cuisine of the subcontinent — built on freshwater fish from the Ganges delta, mustard in all its forms (oil, seeds, paste), and a unique five-spice blend called panch phoron. The relationship between Bengalis and their fish is as culturally significant as the French relationship with wine or the Japanese with rice. Shorshe (mustard) preparations are the pinnacle: fish steamed or simmered in a paste of freshly ground black and yellow mustard seeds, green chillies, and mustard oil. The combination produces a sharp, pungent, nasal heat that's unlike any other cuisine's spice profile.
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The Thread
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Flavour Context
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Pillars V — VII
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