This Fish Curry recipe is a delightful blend of flavors, featuring fish in a creamy and tangy mustard-poppy seed sauce. It’s a popular dish in Eastern India, known for its unique taste and aromatic presence.
Fish Curry with Mustard and Poppy Seed Paste: A Bengali Delicacy
Fish Curry with Mustard and Poppy Seed Paste, known as "Shorshe Posto Mach" in Bengali, is a classic and flavorful dish from the Bengali cuisine of eastern India. This dish is characterized by its rich, aromatic gravy made from a blend of ground mustard seeds and poppy seeds, which imparts a unique and pungent flavor. It's a beloved preparation in Bengali households and is often served with steamed rice, making it a staple comfort food in the region.
Ingredients
For the Fish:
- 500 g Fish (like rohu, katla, or tilapia cut into pieces
- 1 teaspoon Turmeric Powder
- to taste Salt
- Mustard Oil for frying
For the Mustard and Poppy Seed Paste:
- 2 tablespoons Yellow Mustard Seeds
- 2 tablespoons Poppy Seeds
- 2 Green Chilies
For the Curry:
- 2 tablespoons Mustard Oil
- 1/2 teaspoon Nigella Seeds (Kalonji)
- 2 Green Chilies silt
- 1/2 teaspoon Turmeric Powder
- to taste Salt
- Sugar
- 2 cups Water
Instructions
- Marinate the Fish: Rub the fish pieces with salt and turmeric powder. Let them marinate for about 15-20 minutes.
- Prepare the Mustard-Poppy Seed Paste: Soak the mustard seeds and poppy seeds in water for 30 minutes. Drain and blend them with green chilies and a little water to make a smooth paste.
- Fry the Fish: Heat mustard oil in a pan. Fry the marinated fish pieces until golden on both sides. Remove and set aside on paper towels.
- Cook the Curry: In the same pan, add additional mustard oil if needed. Temper with nigella seeds and green chilies.
- Add Mustard-Poppy Seed Paste: Lower the heat and carefully add the mustard-poppy seed paste. Add turmeric powder, salt, and sugar. Fry the paste for 2-3 minutes, stirring continuously.
- Simmer the Curry: Pour in water and bring the curry to a boil. Reduce the heat and simmer for about 5-7 minutes, allowing the flavors to blend.
- Add the Fish: Gently add the fried fish pieces to the curry. Cook for another 5-10 minutes, or until the fish is cooked through and the curry has reached your desired consistency.
- Serve: Serve the fish curry hot with steamed rice.
Tips and Information
Conclusion:
Fish Curry with Mustard and Poppy Seed Paste is a delightful representation of the rich and diverse culinary traditions of Bengal. Its distinctive flavor, achieved through the use of mustard and poppy seed paste, makes it a beloved and cherished dish among Bengalis. Whether enjoyed as a comforting home-cooked meal or as part of a festive spread, this dish continues to evoke a sense of nostalgia and pride in Bengali cuisine.Tips and Overview
- Choice of Fish: Use fresh fish for the best flavor. In this recipe, bone-in pieces are traditionally used.
- Mustard Oil: Mustard oil adds an authentic flavor to the dish. It can be strong, so it’s heated to a smoking point and then cooled before use to reduce its pungency.
- Mustard-Poppy Seed Paste: This paste is the heart of the dish. Make sure it’s smooth and well-blended.
- Frying the Fish: Fry the fish until just cooked to avoid it becoming too dry.
- Simmering the Curry: Don’t over-stir the curry after adding the fish to prevent the pieces from breaking apart.
- Serving: This curry is typically served with rice to balance the strong flavors of mustard and poppy seeds.