SHORSHE BATA DIYE MAACHER JHAL OR SPICY BENGALI MUSTARD FISH CURRY

Macher Jhal  Or Bengali Fish In Mustard Gravy  is a very popular and authentic fish recipe of Bengal. As every Indian knows Bengalis are fond of fish, they eat fish almost everyday in a week. Fish is the main item of their daily menu.

Recipe type: Fish

Cuisine: Bengali

Serves: 3-4 People

INGREDIENTS

1. Rui Mach/ Rohu Fish: 5-6 medium size Pieces

2. Yellow Mustard Seed: 4 Tbsp.

3. Black Mustard seeds : 2 tbsp

4. Poppy Seed/ Posto/ Khus-khus: 2 Tbsp. (Optional)

5. Garlic Pods : 3-4 small

6. Tomato: 3 medium

7. Slit Green Chillies: 5-6

8. Kalonji or Nigella seeds : 1 tsp

9. Turmeric Powder: 1 Tsp.

10. Red Chili Powder (preferably Kashmiri Red Chilli): 1 Tsp

11. Jeera Powder : 1/2 tsp (optional but enhances the flavour)

12. Curry Leaves : 10-15

13. Mustard Oil: 3 Tbsp. (Do not change to any other oil if you prefer the authentic flavour of the dish)

14. Salt to taste

15. Sugar - 1 tsp

MAKING THE MUSTARD PASTE :

Soak the Mustard seeds and garlic pods in warm water for about 30 mins. Grind and make a thick paste, add a pinch of salt and keep aside for around 1 hour.

Instead of Mustard Paste Mustard Powder can also be used.

Make a paste of the Poppy Seeds with a little water and Salt. Adding Poppy Seed Paste optional but it gives a rich texture and taste to the gravy.

INSTRUCTIONS :

1.Clean Fish chunks carefully and rub little Salt and Turmeric Powder to the Fish pieces and leave those for at-least 15 minutes.

2. Cut the tomatoes length wise in 1/2 inch thickness.

3. Take sufficient amount of Mustard oil (so that the fish dips by half)  in a Kadai and heat the oil.

4. One the oil starts to smoke, fry Fish pieces very carefully in medium heat till the fishes turn golden brown in color.

5.Strain Fish Pieces from oil and keep them aside.

6. In the same oil add Nigella seeds, Curry leaves, Slit green chillies and sliced tomatoes. Add half tsp turmeric powder, chilli powder, Jeera Powder, little salt and a little sugar for added flavour and cook for around 6-7 minutes or till the aroma of uncooked tomatoes goes and it becomes mushy.

(For a rich color add Kashmiri Red Chilli Powder)

Now add Poppy Seed paste and cook for 1 more minute (optional) [Skip this step if not using poppy seeds.]

Add 3 cups of water to the Kadai, wait for 1 minute  and add the Mustard Paste.

(Adjust water as per your required consistency and check salt likewise - I prefer medium consistency)

Now bring the mixture to boil. Cover and cook for 8-10 minutes till the bitter flavour of the mustard vanishes.

Now 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.

Now add 1 Tbsp. of Raw Mustard oil to the gravy and cook for 1 more minutes. Cover and leave for few minutes.

Garnish with chopped coriander leaves and serve the Spicy Mustard Fish Curry or Shorshe Bata diye Maacher Jhal with Plain Rice.

- Enjoy your Meal -