Shorshe Bata Diye Macher Jhal | Bengali Rehu / Katla Fish Curry in Mustard Gravy
Bengali-style Fish in Mustard Curry, or "Shorshe Bata Diye Macher Jhal," is a classic Bengali dish that needs no introduction to anyone familiar with Bengali cuisine! But for those who aren't, it's a flavorful fish curry made with mustard paste, a true staple in Bengali homes.
Servings 4 People
Calories 447kcal
Cost Rs 250
Ingredients
- 500 g Fish Preferably Rohi/ Katla (cut into 8 pieces).
- 3 tablespoon Mustard Seed
- 2 tablespoon Poppy Seed/ Posto/ Khuskhus Optional
- 2 Tomato
- 5 Green Chilies
- 4 tablespoon Mustard Oil No other Oil can give the Typical Aroma to this dish
- 1 teaspoon Nigella Seed / Kalojira
- 1.5 teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red Chili Powder Optional
- 1 teaspoon Salt or to taste
Instructions
- First, gently clean the fish pieces and rub them with a little salt and turmeric powder. Let them sit for about 10 minutes.
- Next, grind mustard seeds into a smooth paste using a grinder or a traditional grinding stone- Shil Nora / Shil Batta. Mix a pinch of salt into the mustard paste and set it aside for approximately 15 minutes.
- Make a poppy seed paste by grinding poppy seeds or Posto dana with a little water and salt. This will add a wonderful richness and texture to the sauce. Adding Posto is optional though.
- Now, blend the tomatoes into a paste. For a more rustic flavor, you can also chop the tomatoes instead.
- Heat 2 tablespoons of mustard oil in a wok until it's nice and hot. I prefer using Iron Kadhai for this recipe.
- Carefully fry the fish pieces in the oil over medium heat until they turn a beautiful golden brown from both side. It will take 3-4 minutes per batch or 2-3 fishes to fry them properly.
- Remove the fish from the oil and set aside.
- In the remaining oil, add nigella seeds (kalojira) and sliced green chilies. Let them sizzle for a moment to release their flavors.
- Pour in the tomato puree or chopped tomatoes and cook for about 5 minutes, or until the raw tomato smell disappears.
- Add salt and turmeric powder to the sauce.
- For a vibrant color, you can also add a touch of Kashmiri red chili powder.
- Continue cooking until the oil separates from the edges of the sauce.
- For a stronger mustard flavor, let the paste sit for a few minutes. Mix 3 cups of water with the mustard paste, then strain the liquid to remove the mustard skins. Pour this mustard water into the gravy and bring it to a boil.
- Gently add the fried fish pieces to the gravy.
- Cook over medium heat for 8-10 minutes, carefully turning the fish to ensure it's well coated with the delicious mustard gravy.
- Adjust the gravy's thickness to your liking; I like it medium-thick.
- Stir in 1 tablespoon of raw mustard oil and cook for an additional 2 minutes.
- Turn off the heat and serve this flavorful Mustard Fish Curry (Shorshe Bata diye Macher Jhal) with plain rice.
Notes
- While bony fish is traditionally used, boneless fish also works well in this recipe.
- Mustard oil is essential for the distinctive, pungent flavor of this dish. No other oil can replicate it.
- If you don't want to make your own mustard paste, you can use store-bought paste or mustard powder.
- Nigella seeds (kalojira) are optional and can be omitted if desired.
- Adjust the number of green chilies to control the spiciness of the curry.
Nutrition
Serving: 150g | Calories: 447kcal | Carbohydrates: 12.5g | Protein: 44.9g | Fat: 24.3g | Saturated Fat: 3.5g | Cholesterol: 72mg | Fiber: 5.1g | Sugar: 5.9g
