Bengali Style Shorshe Bata Diye Macher Jhal is a spicy fish curry prepared with Mustard Paste
- 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
- 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.
We mostly use fish with bone while making the shorshe bata diye Macher jhal. However, you can use boneless fish as well.
No Oil other than Mustard Oil can provide the pungent flavour signature to this dish.
Instead of making the paste of mustard seed, you may use store-bought mustard paste or mustard powder as well.
- Category: Fish
- Method: Cooking
- Cuisine: Bengali
- 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
Keywords: Macher jhal recipe, debjanir rannaghar