Bengali Shorshe Maach
Bengali Shorshe Maach is a classic fish curry from Bengal, typically made with mustard paste, green chilies, and turmeric. It is traditionally prepared with freshwater fish like Rohu or Hilsa and is known for its pungent, sharp flavor profile.
🍽️ Nutrition at a glance
This dish is a high-protein, moderate-fat meal, providing essential omega-3 fatty acids from the fish and mustard oil. A typical serving contains approximately 350-400 calories.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 32 g |
| Carbs | 8 g |
| Fat | 24 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 650 mg |
| Vitamin B12 | 4.2 mcg |
| Selenium | 38 mcg |
| Phosphorus | 310 mg |
| Niacin (B3) | 6.5 mg |
| Omega-3 (EPA+DHA) | 1.2 g |
| Potassium | 420 mg |
| Vitamin D | 5.8 mcg |
| Magnesium | 45 mg |
Per 1 cup (250 g) · estimated, varies by recipe
💡 What's interesting
The use of mustard paste as the primary flavoring agent is unique to Bengali cuisine, creating a distinctive, sinus-clearing heat that differs from chili-based curries. Nutritionally, it's a good source of selenium and vitamin B12 from the fish.
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AI estimate may be inaccurate · Terms