Shorshe Bhetki

(Bengali Fish in Mustard Gravy)

A Traditional all-time favorite Bengali recipe. Use fresh fish, if Bhetki (or Koral in Bangladeshi stores) is not available, substitute with fresh red snapper fillets.

Serving Size: 4 persons

Ingredients:

Bhetki Mach - 8-10 pieces

Onion - 1 small, chopped

Shorshe Bata/Mustard paste - 2 tbsp

Turmeric powder - 1/2 tsp

Chilli powder - 1/2 tsp - 1 tsp

Salt - To taste

Green Chillies - 2 for grinding + 3-4, slit

Coriander leaves/Cilantro/Dhonepata - 2 tbsp, chopped

White Oil - 2 tbsp for frying the fish

Mustard Oil - 3 tbsp for cooking + 1 tsp for garnishing

Mustard Oil enhances the taste of shorshe bata (mustard seed paste) so is generally used for shorshe ( mustard) dishes.

Preparing:

1. Rub a pinch of turmeric, chilli powder, and salt on fish.

2. Grind mustard with 1/2 tsp salt and 2 green chillies. Do not strain the paste but grind as finely as possible

3. Make a paste of turmeric and chilli powder in 4 tbsp water.

Cooking procedure:

1. In a kadhai, heat 2 tbsp white oil.  Fry fish pieces on medium heat till slightly crisp (approximately for 3-4 minutes) and keep aside.

2. Heat 3 tbsp mustard oil in a kadhai. Add onions and fry on medium high heat for 2 minutes till the onions just begin to change color.

3. Add turmeric and chilli paste and fry masala for 1 min.

4. Then add mustard paste. Turn heat to medium and stir for a minute. Add 1/2 cup water and bring to boil. Add salt  and simmer for 3-4 minutes.

5. Add fried fish pieces and cook on medium-high heat for 2 minutes.

6. Add 1 tsp mustard oil, green chillies, and chopped cilantro. Remove from heat.

Serving Suggestions: