Imagine a dish that combines the boldness of mustard with the delicate flavors of fresh fish, creating a culinary masterpiece. Shorshe Bata Diye Macher Jhal is just that – a popular Bengali fish curry where the fish is cooked in a spicy mustard sauce. This dish is a celebration of flavors that are bound to tantalize your taste buds and leave you craving for more.
Shorshe Bata Diye Macher Jhal Recipe
Equipment
- Blender or grinder
- Frying pan or kadai
- Slotted spoon
- Bowl
Ingredients
- 500 g Fish (like Hilsa, Rohu, or Catla) cut into pieces
- 2 tablespoons Mustard seeds
- 1 tablespoon Poppy seeds (optional)
- 4-5 Green chilies plus more for garnishing
- 1 teaspoon Turmeric powder
- ½ teaspoon Red chili powder – ½ teaspoon
- 4 tablespoons Mustard oil
- to taste Salt
- 1 cup Warm water
Instructions
- Marinate the Fish: Rub the fish pieces with a mixture of salt and half a teaspoon of turmeric powder. Set aside for about 10 minutes.
- Prepare Mustard Paste: In a grinder, blend mustard seeds, poppy seeds (if using), 2-3 green chilies, and a splash of water to make a smooth paste. This mustard paste is the heart of the dish, offering a pungent and spicy flavor.
- Fry the Fish: Heat mustard oil in a frying pan. Once hot, gently place the fish pieces and fry until golden brown on each side. Be careful not to overcrowd the pan. Remove the fish and set aside on a plate.
- Cook the Mustard Sauce: In the same oil, add the remaining turmeric powder and red chili powder. Pour in the mustard paste and cook over low heat for a couple of minutes, stirring continuously.
- Simmer the Fish: Add the warm water to the mustard sauce and bring it to a boil. Gently slide in the fried fish pieces along with slit green chilies. Season with salt. Simmer on a low flame until the fish is cooked through and the sauce thickens.
- Garnish and Serve: Garnish with additional slit green chilies. Serve the Shorshe Bata Diye Macher Jhal hot with steamed rice.
Tips and Information
In conclusion, Shorshe Bata Diye Macher Jhal is not just a dish; it’s an emotion for many Bengalis, evoking memories of festive lunches and family gatherings. This dish beautifully encapsulates the essence of Bengali cuisine, where simplicity meets elegance. So, dive into this culinary delight and let the flavors of mustard and fish dance on your palate!
Tips and Tricks:
- Using mustard oil is key to achieving the authentic flavor.
- Be cautious while frying the fish to keep the pieces intact.
- The consistency of the mustard sauce can be adjusted according to preference. Add more water for a thinner gravy.
FAQs
Can I use any other fish for this recipe?
Yes, this dish can be made with various kinds of fish, but freshwater fish like Hilsa, Rohu, or Catla are preferred for their flavors.
How can I prevent the mustard sauce from turning bitter?
Do not overcook the mustard paste, and use fresh mustard seeds for the best taste.
Can I make this dish without poppy seeds?
Yes, poppy seeds are optional and used to add creaminess to the sauce.
Is there a way to reduce the spiciness?
Adjust the number of green chilies according to your heat preference.
How do I store leftovers?
Refrigerate in an airtight container and consume within 1-2 days.