SORSHE MAACH (Bengali style mustard curry)

4 pieces of hilsa fish
1/2 cup mustard seed
1 tsp turmeric powder
8 green chili (slit into 4)
1 tsp onion seeds (kalo jeere)
1 onion (chopped finely)
4 garlic cloves
21/2 tsp curd (optional) (well-beaten)
mustard oil
1 cup water

Wash & clean the fish, apply salt and turmeric powder, marinate for 30 mins.
Soak the mustard seeds in water and Grind the mustard seeds, 4 green chilies and ginger-garlic into paste. I prefer using a little coconut alongwith the mustard as a paste. Mix the paste with curd and turmeric and salt.
Heat oil in a deep pan, fry the fish, when it turns golden brown, keep aside. Add some more oil, add the onion seeds then the chopped onions and 2 slit green chilies, fry till the onions turn pink. Add the paste and fry for two minutes.
Add water and let it boil for sometime, when you see the water boiling add in the fish and the rest slit green chilies. Let it the water dry under low heat and partially covered pan.
Serve with steam rice


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