Is Shil Nora aka Shil Batta or Morter Pistle best for making Shorshe Bata and Posto Bata?

When making pastes like Shorshe bata and posto bata, we prefer to use the traditional tool known as Shil Nora or Shil Batta. While it is not necessary, it is the preferred method. If you do not have access to this tool, you can use a grinder instead. The Shil Nora is the most ideal tool for creating pastes as it provides a more authentic flavor and texture. To see how to use this tool at home, you can refer to the video I have shared.

What if I have to use an electric grinder to make a mustard paste or Khuskhus paste? Do you have any suggestions?

If you cannot get your hands on a Shil Nora, there are other options available for making a paste. A regular grinder will do the job, although it may take longer. Electric grinders designed for making pastes are also available. Soak mustard seeds in warm water for 15 minutes before making the paste. For Posto or Khuskhus, dry grind first and then add water to make a thick paste. Add a pinch of salt in both cases.

Which fish is ideal for making a mustard-based Bengali-style fish curry?

Macher Jhal with Shorshe Posto is a popular Bengali dish made with big carp like Rui, Katla, and Bhetki. However, you can also use Ilish, Parshye, Tyangra, Pabda, or even Salmon to prepare this dish.

Shorshe Posto Mach Recipe with Video Debjanir Rannaghar

Name: Shorshe Posto Mach | Rui Mach Shorshe Posto Bata Diye
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Bengali
Ingredients: 500g Rui mach /Rohu Fish / Katapona (5 pieces); 1 Tsp. Turmeric Powder; 1 Tsp. Salt; 2 Tbsp. Mustard Seed; 2 Tbsp. Poppyseed; 2 Green Chillies; 1 Tomato; 2 Green Chili; 1.5 Tsp. Turmeric Powder; 1 Tsp. Red Chili Powder; 1.5 Tsp. Salt; 5 Tbsp. Mustard Oil

Description

Shorshe Posto Mach is a traditional Bengali fish curry made with a blend of mustard and poppyseed paste. This delectable curry is also referred to as Shorshe Posto diye Macher Jhal.

Ingredients

Units Scale

500g Rui mach /Rohu Fish / Katapona (5 pieces)

To Marinate Fish

1 Tsp. Turmeric Powder
1 Tsp. Salt

To make Mustard and Poppyseed Paste

2 Tbsp. Mustard Seed
2 Tbsp. Poppyseed
2 Green Chillies

To cook the Fish Curry

1 Tomato
2 Green Chili
1.5 Tsp. Turmeric Powder
1 Tsp. Red Chili Powder
1.5 Tsp. Salt
5 Tbsp. Mustard Oil

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Instructions

Before making a paste, it is important to soak both Shorshe and Posto in water for 15 minutes. It is recommended to start by making the Posto paste separately, as preparing it beforehand has its advantages. Sharing details in notes.
After making a smooth paste, transfer it to a bowl. There is no need to wash the grinder before making the mustard paste, and it is important to remember to make a paste of green chilies along with mustard seeds.
Coat the fish with salt and turmeric powder, and let it marinate for 15 minutes before frying. Although it is not necessary, some people like to marinate their fish before cooking. We do.
First, slit 2 green chili after removing its stem.
Then, chop the tomato and discard its seeds.
In a Kadhai, heat 4 Tbsp. Mustard Oil and add 1/2 Tsp. Salt and 1/2 Tsp. Turmeric powder for easy fish frying.
Fry the fish for 2 minutes per set, flipping 2-3 times.
Fry the remaining fish as well.
Add tomatoes and green chili to the pan while frying, along with 1 Tsp. Turmeric Powder, 1 Tsp. Red Chili Powder, and 1 Tsp. Salt.
Add Posto Bata and a little water, and cook for 2 more minutes.
Dilute mustard paste with 1 cup of water and add to the kadhai.
Bring to a boil and add the fried fish.
Finally, mix and add 1 Tbsp. more. To add an earthy taste, use oil and cook over medium heat for 5 minutes.
If you prefer a thinner consistency, turn off the heat now. Otherwise, continue cooking for an additional 2-3 minutes to create a thick and flavorful sauce.
Serve with steamed rice for a delicious meal.

Notes

There is no need to remove any husk from Posto bata, unlike with mustard paste. In the case of mustard, you must discard the husk as it can cause an unpleasant bitterness and acidity. Additionally, since Posto is expensive, it is best to make the paste in advance to make the most of it.
When frying fish, larger chunks may require additional cooking time. Specifically, lyaja and muro tend to take longer to fry than other types of fish.

Prep Time: 15min
Cook Time: 20min
Category: Fish
Method: Cooking
Cuisine: Bengali

Nutrition

Serving Size: 125g
Calories: 301
Sugar: 0.9g
Sodium: 1117mg
Fat: 20.3g
Saturated Fat: 2.8g
Carbohydrates: 3.2g
Fiber: 1.1g
Protein: 25.7g
Cholesterol: 43mg