Ilish Macher Tomato Shorshe Jhaal (Fish in Tomato-Mustard Gravy - Bengali Style)

          This is a very popular and a favourite fish among most of the Bengali crowd, including me. It is a fresh river water fish and can be prepared in many ways. It is a must in the menu of any Bengali platter. So here is a traditional Bengali Fish in Tomato-Mustard gravy. 

          It is prepared with minimum of ingredients. So less effort but the end result is extremely yummy. It is best relished with plain steamed rice. You can cook any other fish, too, in the same way. A little bit of raw mustard oil and coriander leaves added to the end product gives an authentic touch and a very nice flavour to the dish.

• 2-3 pieces of Hilsa fish (fresh river water fish)
• 1-2 tomatoes, blended into a puree
• 2-3 tbsp. mustard oil
• 1/2 tsp. nigella seeds
• 1-2 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. kasundi / mustard paste
• 1 tsp. raw mustard oil
• 1 tsp. coriander leaves, chopped

          Marinate the fish pieces with a pinch of salt and turmeric powder for 5-10 minutes. Heat oil in a pan and fry the fish till light golden in colour. Drain and keep aside.

          Temper the same oil with nigella seeds and green chilies. Add the tomato puree, kasundi and turmeric powder. Saute till the oil separates.

          Now add 1 & 1/2 cup water and salt. Bring it to boil. Then gently drop in the fried fish and simmer, covered for 2-3 minutes on a low flame. 

          Switch off the flame and add the mustard oil. Garnish with coriander leaves and serve with plain steamed rice. 

Koi Macher Shorshe Jhol (Climbing Perch Fish Curry - Bengali Style)

          Hi there, Today I prepared a very popular Mustard fish curry. Made with 'Koi Maach', also known as 'Climbing Perch Fish' in an onion-ginger-garlic-tomato-mustard gravy. Traditionally it is cooked in mustard oil for an authentic touch and flavour. Eggplants are added to this gravy, which is best relished with plain steamed rice. 

         Any other veggies like cauliflower, potato, raw papaya, raw banana, etc. can also be added as a substitute. The gravy can be thick or thin according to individual preference. You can make use of any other fish too, for this recipe. So all the fish lovers, go ahead and give this recipe a try and i'm sure you will love this delicacy.

• 2 Koi fish, cleaned, washed & drained
• 3 tbsp. mustard oil
• 1 tsp. panch phoron
• pinch of asafoetida (opt)
• 1 onion, chopped
• 1" ginger
• 2-3 garlic cloves
• 1 tomato, chopped
• 1/2 cup coriander roots (opt)
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1/2 tsp. roasted cumin powder
• 1-2 green chilies, slit
• 1 tbsp. kasundi / mustard paste
• 1 tsp. raw mustard oil
• 1 tbsp. coriander leaves, chopped

          
          Marinate the fish with a pinch of turmeric powder, red chili powder and salt for 10 minutes.  Heat oil in a pan and fry the fish on both sides till light golden in colour. Drain and keep aside.

          Grind the onion, ginger, garlic, tomatoes and coriander roots into a fine paste. Keep aside. Temper the same oil with panch phoron and asafoetida. Saute for a few seconds and then add the ground paste.

          Fry on a medium flame till the oil separates. Add all the dry spices and kasundi / mustard paste. Mix well and add 1 cup water. Bring it to boil. 

          Slowly drop in the fried fish and the slit chilies. Simmer for 4-5 minutes. When done, add the mustard oil and switch off the flame. Garnish with coriander leaves and serve with steamed rice.





Note...
1.  If using homemade mustard paste, please grind along with one green chili, pinch of salt and turmeric powder. This will avoid it from turning bitter.