For Bengalis, fish is a daily meal requirement. They’re also very fond of mustard and that reflects in their Fish Curry with Mustard or Shorshe Diye Macher Jhal. This dish can be prepared with a variety of fish, but the way to get it ‘authentically Bengali’ is to use Rohu or Illish. One of the best things about this dish is that it is uncomplicated and very quick to make and the unique taste that Mustard adds will have your tongue salivating for more!
Cooking Time – 45 mins Serves – 6 l Difficulty Level – Easy
- Take 500 grams of firm fish such as salmon, haddock, carp or cod. Wash and dry the pieces. If you can get your hands on Illish, nothing like it!
- Mix together 3-4 cloves of grated or freshly ground garlic, ½ tsp of turmeric and ½ tsp of salt and marinate the fish in it for around ½ hour.
- In a pan, heat 4-5 tbsp of cooking oil and on moderately high flame, fry the fish until brown on all sides. Avoid turning over multiple times, instead turn over only once. When done, keep fish aside on absorbent paper.
- In the remaining oil in the pan, add ½ tsp of mustard seeds and ¼ tsp of fenugreek seeds. When the speeds begin to pop, put in 20 fresh curry leaves and stir. Do not allow the seeds to become burnt or bitter.
- Take 1 medium onion grate or finely chop it. Fry until the onions turn dark, golden brown.
- Add 1 tsp coriander powder, 2/4 tsp chilli powder, 1 tsp garam masala and 2 medium sized chopped tomatoes to the pan.
- Soon, the tomatoes will start separating from the oil. This is when you pour in 1 cup of water and 2 tsp of English mustard paste.
- Once this begins to boil, immediately simmer for 2-3 minutes.
- Then add the fish, boil and then simmer for another 5-6 minutes. Do not cover the pot.
- Lastly, garnish with a handful of chopped coriander leaves and fresh dill and serve with rice or chapatti.
If you wish to, you can also add 2-3 small chopped potatoes to the curry to not only make it more flavourful but also increase the quantity. Simply cut the potato into quarters and marinate it with turmeric, salt and garlic along with the fish and fry in the same oil as you fry the fish in during the first steps of the recipe.
Enjoy this delectable Bong mustard delicacy for a weekend lunch!