Bengali Shorshe Mach

INGREDIENTS

• 600g Yellowfin Tuna Steak
• 4 tbsp Mustard
• 4 tsp Lime Juice
• 0.5 tsp Turmeric
• 1 tsp Salt
• 1 tsp Mustard Seed
• 2 Green Chilli
• 1 Onion
• 1 tsp Garlic Paste
• 4 tbsp Mustard Oil
• 240ml Water
• 4 tbsp Coriander

STEPS

1. 1

   Thaw 600g of yellowfin tuna steak in the refrigerator if frozen, then pat completely dry. Place it on a clean plate, season with 1 tsp of salt and 0.5 tsp of turmeric, and coat with 4 tbsp of mustard and 4 tsp of lime juice. Leave to marinate for 10 minutes.

   ⏱ 10 min

2. 2

   Heat 4 tbsp of mustard oil in a wide pan over medium heat until shimmering. Add 1 tsp of mustard seed and cook for 20 seconds, until the seeds begin to pop. Add 1 onion (finely sliced), 1 tsp of garlic paste, and 2 green chillis (slit lengthwise), then fry for 4 minutes until the onion softens and turns lightly golden.

   ⏱ 4 min

3. 3

   Add 240ml of water and bring the sauce to a gentle simmer. Add the marinated 600g of yellowfin tuna steak and spoon the sauce over it. Cover and cook over medium-low heat for 8 minutes, turning once halfway through, until the tuna is opaque throughout and flakes easily at the thickest part.

   ⏱ 8 min

4. 4

   Uncover and simmer for 2 minutes, spooning the mustard sauce over the tuna until slightly thickened. Check that the thickest part has reached 63°C, then remove from the heat, garnish with 4 tbsp of coriander (chopped), and rest for 3 minutes before serving.

   ⏱ 2 min