Shorshe bate Macch – Mustard Fish

[Monica Bhide]

Shorshe bate Macch – Mustard Fish

This recipe is from The Beginner's Guide to Regional Indian Cooking in th eCGI

• 
  

¼ cup black mustard seeds

• 
  

¼ cup white mustard seeds

• 
  

A touch of garlic (Not traditional but the Chef loves it so we added it!)

• 4 fillets white fish (small Tilapia fillets)
  
• 1 tsp turmeric
  

salt to taste

• 
  

Mustard oil to panfry the fish

• 2 Serrano green chilies, slit
  

Soak mustard seeds (I use 50% black and 50% white) in water for 10-15 minutes.

In a blender, grind mustard seeds and garlic with enough water. Start with a relatively less water and slowly keep adding water as needed. The final consistency will be a bit more liquid than Dijon mustard. Make sure that there are no whole seeds left over. In my blender, this process takes about 10 minutes. This will be your gravy. Don't forget to add a bit of salt and mix some more. Set aside.

Marinate fish fillets with the turmeric and the salt.

Heat a shallow pan with a little bit of mustard oil, over medium high heat. When oil starts to smoke, add in the fish pieces so they are in a single layer.

After a minute or so, turn them over, and cook until brown. Remove from heat.

In the same oil add the mustard paste.

Add some slit green chilies for some heat. Cook the mustard paste until it starts boiling and then add the fish.

Simmer for another 3 – 5 minutes.

Serve hot.

Keywords: Main Dish, Fish, Indian, eGCI

( RG884 )