Prep time: 30 mins
Cooking time: 20 mins
Ingredients
- 500 grams Fish (Basa/Cod/Haddock/ Salmon)
- 1/2 tsp nigella seeds
- 2 green chillies, slit
- 1 tsp Rajah Turmeric Powder
- 1/2 tsp Rajah Chilli Powder
- 1 tsp sugar/sweetener
- Salt as per taste
- 3 tbsp mustard oil/ veg oil
- To make mustard paste:
- 3 tbsp Rajah Black Mustard Seeds
- 1 tbsp poppy seeds (optional)
- 2 tbsp thick Yoghurt
- 2 tbsp grated coconut (or use desiccated coconut if fresh is not available)
- 2 green chillies
- 1/4 tsp salt
ShorsheMaach (Bengali Mustard Fish Curry)
Method
- Soak the mustard and poppy seeds (if using) in 1/4 cup of warm water for 30 minutes. Then add all the ingredients listed under mustard paste in a food processor or mixer grinder and ground to a paste. If it feels too thick add a tbsp of water and grind it to a fine paste. Set it aside
- Marinate the fish with 1/2 tsp turmeric powder and some salt and set it aside.
- Heat oil in a thick bottomed pan on medium heat. When hot, temper it with nigella seeds and green chillies.
- When the seeds crackles add the ground mustard paste along with turmeric powder, chilli powder, salt and sauté for 7-8 minutes stirring constantly.
- Then add 1 to 1-1/2 cup of water. Check the seasoning and add sugar/sweetener and salt if required and bring it to a boil.
- Now slowly slide in the marinated fish and cook for 7-8 minutes on medium heat. Simmer till the sauce thickens. There should be enough sauce to coat the fishes. It will not be thin and soupy.
- Serve it hot along with rice.