SHORSHE MACHE JOL (MUSTARD FISH CURRY)

Hello Friends and thanks for taking out time and going through my blog. This is my first blog  I started on cooking. Cooking for me like many of you, is a energy booster and keep me creative & productive and many a time it works like a stress releaser.

I definitely love to experiment with different cuisines, but being a Bong I would love to start with my soul food, which always is fish curry.  That's a true confession of a hardcore Bong......without fish I think Bengali meals are incomplete.


Here is the recipe for the mustard fish curry...hope you'll enjoy cooking and tasting it...do 

share your cooking experiences


Ingredients:

The Fish :

1. 800 gm of fish, ideally Rohu/Salmon/King or any big fish, cut into medium pieces (this

quantity should yield about 8 to 10 medium pieces).

2. 1 teaspoon of salt

3. 1 Teaspoon of Turmeric

4. Oil for deep fry

The Mustard Paste:

1. 2 table spoons of poppy seeds

2. 3 table spoon of mustard seeds

3. 2/3 green chilies

4. 2-3 gloves of garlic
 
5. 1 small tomato

6.1/2 teaspoon turmeric powder.

The Cooking

1. Fish Preparation:

Cut and clean the fish pieces. Once they are cleaned, pat them dry with a kitchen towel and

 then marinate them with one table spoon of of turmeric powder & salt each, for 5-10 mins.

 In a pan heat some oil and once the oil is smoking hot, sprinkle a pinch of salt, this will help

 the oil remain calm when the fish pieces are added. Fry the fishes till light brown and

 remove them.

2. In a mixer grinder take the poppy seeds, mustard seeds, one green chilly,2-3 cloves of 

garlic, the turmeric, tomato, one generous pinch of salt and about 3 table spoons of water and

 grind it to a smooth paste. Keep the paste aside for future use.

3. Drain away the extra oil, leaving about two tablespoons in the pan, add back the fish

 pieces, add 3 to 4 cups of water, completely submerging the fish pieces. Cover the pan and

 let it come to a boil. Put some green chillies from the middle and add them to the pan

 according to your taste/heat tolerance. Once the water starts to boil, add the masala paste

 and let the fish cook for about 10 mins. Keep checking in between to make sure that the

 water has not dried. If the water dries add some more. The gravy should be on the thicker

 side and clinging to the fish. Enjoy the yummy fish curry with hot steamed rice for its

 perfect taste.