Kosha Mangsho
কষা মাংস
Slow-cooked, dark and deeply spiced: the dish our kitchen was built on.
Ready-to-cook paste
সর্ষে
Shorshe means mustard, and in Bengal it means a sharp, golden gravy that makes your nose tingle and your rice disappear. Shorshe maach is the taste of a Bengali home, and with hilsa in the monsoon it's close to a ritual.
Ours is made with white mustard, poppy seeds and fresh coconut, with mustard oil and green chilli: bold and pungent, exactly as it should be.
Bring the 150 g pouch and 120 ml of water to a gentle boil, add 250 g of the protein you love and cook until done. Rohu, katla, bhetki or hilsa steaks are the classics; prawns and paneer work well too. It serves two, with plenty of steamed rice.
Inclusive of all taxes
VegetarianEmpty the 150 g pouch into a saucepan. Add 120 ml of water and bring to a gentle boil.
Add 250 g of your preferred protein and cook until fully done.
Stir occasionally until the gravy reaches the desired consistency. Season and serve hot.
Mustard oil, white mustard, poppy seeds, fresh coconut, green chilli, curd, salt, sugar.
Allergens: Contains milk and milk products, coconut, and mustard.
| Nutrient | Amount | % RDA |
|---|---|---|
| Energy | 143.33 kcal | 7.17% |
| Protein | 3.61 g | |
| Carbohydrate | 9.16 g | |
| Total sugar | 3.26 g | |
| Added sugar | <1.0 g | |
| Dietary fibre | 1.89 g | |
| Total fat | 10.25 g | 15.3% |
| Saturated fat | 6.667 g | 30.3% |
| Trans fat | <0.10 g | |
| Cholesterol | <1.0 mg | |
| Sodium | 678.62 mg | 33.93% |
Lab-tested by Equinox Labs (NABL), report EQNX:001:NL:26:07:05046 R, issued 1 August 2026. %RDA is based on a 2,000 kcal diet.