Description
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
- 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 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.
- Now make Paste of the Tomatoes.
- Take 2 Tbsp. of Mustard oil in a Wok and heat the oil sufficiently.
- Now Fry Fish pieces very carefully in medium heat till the fishes turn golden brown in colour.
- Strain Fish Pieces from oil and keep them aside.
- In the same oil add Tomato Puree and cook for around 5 minutes or until the aroma of uncooked tomatoes goes.
- Add Salt and Turmeric Powder to the gravy.
- For a rich colour add Kashmiri Red Chilli Powder to the gravy (optional).
- Now add Poppy Seed paste and cook for 1 more minute (optional)
- Add 3 Cups of water to the Mustard Paste and strain the liquid to discard Mustard skin.
- Now add the Mustard water to the Gravy and bring the mixture to boil.
- Now it’s time to add Fried Fish pieces to the Gravy.
- Cook for around 8-10 minutes in medium flame and turn fired fishes to coat them properly with the Mustard Gravy.
- Adjust the consistency of the gravy as per preference. However, I prefer medium-thick gravy.
- Now add 1 Tbsp. of Raw Mustard oil to the gravy and cook for 2 more minutes.
- 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.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Fish
- Method: Cooking
- Cuisine: Bengali
Nutrition
- Serving Size: 150g
- Calories: 447
- Sugar: 5.9g
- Fat: 24.3g
- Saturated Fat: 3.5g
- Carbohydrates: 12.5g
- Fiber: 5.1g
- Protein: 44.9g
- Cholesterol: 72mg
