CooQ : Recipe: Sorshe Bata Maach (fish In Mustard Paste)

Sorshe Bata Maach (fish In Mustard Paste)

Bengali | Mains

Fish
135 calories/serving
25 mins
Sorshe Bata Maach or Fish cooked in mustard paste is a classic Bengali recipe, where fish is cooked in rich mustard paste, and normally tempered with nigella seeds/kaloji and green chillies. I have made the same but with slight variation, added few whole spices, curry leaves, tomato paste and the end result was very flavorful and delicious fish gravy which goes extremely well with hot steamed rice.

Instructions

1. Marinate 200 gms fish pieces with 1/2 tsp salt, 1/2 tsp turmeric powder and 1/2 tsp red chilli powder for 10 minutes.

2. Meanwhile soak 1/2 cup mustard seeds in some water for 10-15 minutes.

3. Make a paste of mustard seeds by adding 2 green chillies and 1/4 cup of water in mixture grinder.

4. Make a paste of 1 large tomato with 4-5 garlic pods. keep it aside.

5. Heat some mustard oil in pan, fry the fish pieces in batches for 3-4 minutes from both the sides. keep it aside.

6. In the same pan, add some more mustard oil, add 3 dry red chillies, 1/2 tsp each of mustard seeds, onion seeds / nigella seeds / kalonji, fennel seeds / saunf, fenugreek / methi seeds, 7-8 curry leaves and cook it for 1 minute.

7. Add the tomato and garlic paste and cook it for well for 3-4 minutes on a medium flame.

8. Lower the flame, add 1/2 tsp turmeric powder, 1 tsp red chilli powder, 1/2 tsp cumin powder and salt to taste. add few splashes of water and cook it further for 4-5 minutes.

9. Next add 4 tsp of mustard seeds paste and cook it for 1-2 minutes.

10. Add around 1 cup of warm water, 2 slit green chilies. once the gravy starts to boil, add the fried fish pieces, cover and cook it for another 3-4 minutes on a medium flame.

11. Lastly add around 1 tsp of lemon juice and few chopped coriander leaves.

12. Mix it well, switch off the flame, cover and rest it for 2 minutes and its ready to be served.

Notes

1. We will not be required to use all the mustard paste, just 4 tsp would be enough. you can store the remaining mustard paste in refrigerator for later use.

2. Generally, more oil is required to fry the fish pieces, you can use the same oil to make the gravy.

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