shorshe bata diye macher jhal or mustard fish curry Author: Debjani Chatterjee Alam Total Time: 30 mins Yield: 4 People 1 x BENGALI STYLE SHORSHE BATA DIYE MACHER JHAL IS A SPICY FISH CURRY PREPARED WITH MUSTARD PASTE INGREDIENTS UNITS M US SCALE 1x 2x 3x 500 g Fish, Preferably Robi/ Katla (cut into 8 pieces). 3 Tbsp . Mustard Seed 2 Tbsp . Poppy Seed/ Posto/ Khuskhus (Optional) 2 Tomato 4 - 5 Green Chilies 4 Tbsp . Mustard Oil (No other Oil can give the Typical Aroma to this dish) 1.5 Tsp . Turmeric Powder 1 Tsp . Red Chili Powder (preferably Kashmiri Red Chilli) (Optional) 1 Tsp . Salt or to taste INSTRUCTIONS Clean Fish chunks carefully and rub little Salt and Turmeric Powder to the Fish pieces and leave those for 10 minutes. Make a paste of Mustard Seed using either a grinder or Shilnora/ Shilbatta. Mix a little salt with the Mustard Paste and leave it for around 15 minutes. Make a paste of the Poppy Seeds with ...