Recipes
Shorshe Maach Jhol Recipe
This Bengali fish dish is the perfect blend of aromatics and taste. The fish is cooked in a succulent mustard gravy and the mixture of green chilies and dried red chilies compliment the pungent flavor of mustard giving it a spicy kick.
This is one of the more popular and traditional dishes in West Bengal. It served on a bed of white rice giving it a wholesome touch.
Cook Time | 30 minutes |
Servings |
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Ingredients
- 8 Slices of Rohu Fish 1/2 inch
- 2 tbsp of lemon juice
- 1 tsp of Turmeric Powder
- 4 tbsp of mustard oil
- 1 tsp of Mustard Seeds
- 1 tsp of Onion Seeds Kalonji
- 4 Whole dry red chillies
- 1 Bay Leaf
- 2 tsp of ginger paste
- 2 tsp of garlic paste
- 3 finely chopped medium sized onions
- 1 tsp of mustard paste
- 1 tsp of red chilli powder
- 2 tsp of coriander powder
- 4 slit green chillies
- 2 tsp of freshly chopped coriander leaves
- salt to taste
Ingredients
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Instructions
- Marinate the fish fillets with lemon juice, half a teaspoon of turmeric powder and salt and keep it aside for at least 30 minutes.
- Heat 2 tablespoons of mustard oil in a pan and shallow fry the fish fillets on both sides till slightly browned and keep them aside.
- Heat the remaining oil in the same pan, add mustard seeds, onion seeds, red chillies and bay leaf, cook for a few minutes till the seeds start crackling.
- Add ginger paste, garlic paste and cook for a minute.
- Add chopped onion and fry till they turn golden brown in colour.
- Add the mustard paste, red chilli powder, coriander powder and the remaining turmeric powder and stir until the oil starts separating from the masala.
- Add two cups of water and salt, bring to a boil and add the fried fish.
- Add the slit green chillies and cook on a low heat until the fish is properly cooled and started floating on the top.
- Remove and garnish with freshly chopped coriander leaves and serve hot with steamed rice.