Skip to main content

Shorshe bata diye maach

 

shorshe bata diye macher jhal or mustard fish curry

BENGALI STYLE SHORSHE BATA DIYE MACHER JHAL IS A SPICY FISH CURRY PREPARED WITH MUSTARD PASTE

INGREDIENTS

UNITS SCALE
  • 500g 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

  1. Clean Fish chunks carefully and rub little Salt and Turmeric Powder to the Fish pieces and leave those for 10 minutes.
  2. Make a paste of Mustard Seed using either a grinder or Shilnora/ Shilbatta.
  3. Mix a little salt with the Mustard Paste and leave it for around 15 minutes.
  4. Make a paste of the Poppy Seeds with a little water and Salt. Adding Poppy Seed Paste or “Posto Bata” is totally optional but it gives a rich texture and taste to the gravy.
  5. Now make Paste of the Tomatoes.
  6. Take 2 Tbsp. of Mustard oil in a Wok and heat the oil sufficiently.
  7. Now Fry Fish pieces very carefully in medium heat till the fishes turn golden brown in colour.
  8. Strain Fish Pieces from oil and keep them aside.
  9. In the same oil add Tomato Puree and cook for around 5 minutes or until the aroma of uncooked tomatoes goes.
  10. Add Salt and Turmeric Powder to the gravy.
  11. For a rich colour add Kashmiri Red Chilli Powder to the gravy (optional).
  12. Now add Poppy Seed paste and cook for 1 more minute (optional)
  13. Add 3 Cups of water to the Mustard Paste and strain the liquid to discard Mustard skin.
  14. Now add the Mustard water to the Gravy and bring the mixture to boil.
  15. Now it’s time to add Fried Fish pieces to the Gravy.
  16. Cook for around 8-10 minutes in medium flame and turn fired fishes to coat them properly with the Mustard Gravy.
  17. Adjust the consistency of the gravy as per preference. However, I prefer medium-thick gravy.
  18. Now add 1 Tbsp. of Raw Mustard oil to the gravy and cook for 2 more minutes.
  19. Switch the flame off and serve Mustard Fish Curry or Shorshe Bata diye Macher Jhal with Plain Rice.

NOTES

  • We mostly use fish with a bone while making the shorshe diye Macher jhal. However, you can use boneless fish as well.
  • No Oil other than Mustard Oil can provide the pungent flavor signature to this dish.
  • Instead of making the paste of mustard seed, you may use store-bought mustard paste or mustard powder as well.

Comments

Post a Comment

Popular posts from this blog

Dal Makhani – Oberoi Style

This recipe has been copied reproduced many many times across the internet. This is the original one, given to me personally by the Chefs at the Oberoi in Bangalore. Source : inspired by a great dal at the Oberoi in Bangalore Cuisine: Indian Prep time: 15 mins plus soaking time Cooking time: 1.5 hour Serves: 4 – 6 people, depending how you use it ingredients 150g whole urad dal (black lentils) 50g rajma (red kidney beans) 50g channa dal (Bengal gram dal, also Ok to use chickpeas/garbanzo beans) 10g ginger, peeled 2 – 3 garlic cloves 2 green chillies salt to taste for tadka 50g ghee 1 tspn cumin 2 – 3 garlic cloves pinch asafoetida powder 0.5 tspn fenugreek seed 100g tomato paste or puree to finish 100g butter 30 ml cream 0.5 tspn or more chilli powder 0.5 tspn garam masala method Soak all of the lentils (urad, rajma and channa dal) in water for 6 hours, or preferably overnight. Wash four times, changing the water each time. Chop the garlic, ginger an...
Post a Comment
Read more

Ricotta pancakes nyt cooking

 1 cup ricotta or cottage cheese 1 cup sour cream or plain yogurt 3 eggs, separated ½ teaspoon baking soda 1 cup all-purpose flour Dash salt 1 tablespoon sugar 2 tablespoons lemon juice 2 teaspoons grated lemon zest Butter or grapeseed or other neutral oil as needed Step 1 Beat together the ricotta or cottage cheese, sour cream or yogurt and egg yolks. Combine baking soda, flour, salt and sugar. Beat egg whites until fairly stiff but not dry. Step 2 Heat a griddle or large skillet over medium-low heat while you finish batter. Stir flour mixture into cheese mixture, blending well but not beating. Stir in lemon juice and zest, then gently fold in beaten egg whites; they should remain somewhat distinct in batter. Step 3 Add about 1 tablespoon butter or oil to griddle or skillet and coat surface. When it is hot, add batter by the heaping tablespoon, making sure to include some egg white in each spoonful. Cook until lightly browned on bottom, 3 to 5 minutes, then turn and cook second si...
Post a Comment
Read more

Crepes

    1 egg  1/3 cup whole wheat flour  1/3 cup milk  1/4 cup water   1/2 tsp vanilla extract  1/4 tsp salt  2 tbsp butter   After making batter let it rest for 20 minutes  
Post a Comment
Read more