Shorshe Bata Diye Tilapia Macher Recipe | Tilapia in Bengali Mustard Fish Curry

Tilapia macher shorshe jhal

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Shorshe bata diye Tilapia macher recipe is perhaps one of the most common ways of making Tilapia fish in a Bengali kitchen. This bony fish is simmered in a pungent mustard seed gravy, then duly served with some parboiled rice, accompanied by a wedge of lime to wrap the meal neatly.

Also known as tilapia macher sorshe jhal, it is quite quick to make and delicious in taste. Albeit you run a Bengali kitchen like I do where I like to keep a box of mustard seeds paste handy in my fridge. For you never know when the craving for a Bengali mustard fish curry hits you!

If you don’t have any paste handy, then you can always grind some fresh. Or, you can also use the ready-to-use mustard seeds powder available in the market. I have used them earlier and found them just as good as freshly ground one. When time is of constraint, these powdered options are quite handy!

Tilapia macher shorshe jhal


Tilapia macher shorshe bata recipe is essentially slightly fried tilapia maach or Tilapia fish cooked in a gravy made of mustard seeds paste, turmeric and handful of freshly chopped coriander leaves. To give a body to the gravy, I like to add some poppy seeds to the mustard seeds while grinding it to a paste. This is totally optional but comes with my recommendation.

If you don’t have poppy seeds or don’t want to use any, then you can add some white sesame seeds instead. Let’s have a quick look at the ingredients we are going to need for this shorshe bata diye Tilapia macher recipe.

How to make Shorshe bata diye Tilapia macher recipe – Ingredient list

  • Tilapia fish
  • Mustard seeds
  • Mustard Oil
  • Poppy seeds – optional; alternate would be white sesame seeds
  • Salt
  • Turmeric Powder
  • Green Chilies
  • Coriander leaves

This Bengali tilapia fish curry is absolutely fuss-free and quick. No need to stir the pot for long hours, as it gets done in the jiffy.

How to serve ?

Tilapia maacher jhal is often a part of a Bengali lunch menu. As a result, it is served with parboiled rice and an array of side dishes, often vegetarian in nature. Here, I paired this Tilapia fish curry recipe with Musur Dal sheddho or mashed red lentils.

In case you are looking for more interesting and delicious fish recipes, here are few of them from my blog.

Have you tried this recipe? I would love to hear about it. Leave a comment below along with a rating to let me and others know about it.
Tag me on Instagram @priyankabhattacharya.sa or Facebook @hashdiaries and I will share it further.

Shorshe Bata Diye Tilapia Macher Recipe | Tilapia in Bengali Mustard Fish Curry
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Shorshe bata diye Tilapia macher recipe is perhaps one of the most common ways of making Tilapia fish in a Bengali kitchen. This bony fish is simmered in a pungent mustard seed gravy, then duly served with some parboiled rice, accompanied by a wedge of lime to wrap the meal neatly.

Course: Main Course
Cuisine: Bengali
Keyword: Bengali Fish Recipes, Fish Recipes, Gluten Free Recipes, Tilapia Recipes
Servings: 4 people
Author: Priyanka
Ingredients
  • 500 gms Tilapia fish
  • 2 tsp Mustard Seeds
  • 4 tbsp Mustard Oil
  • ¼ tsp Turmeric Powder
  • 2 tbsp Poppy Seeds optional, or White Sesame seeds
  • 2 Green Chilies
  • Salt to taste
  • Finely Chopped Coriander Leaves to Garnish
Instructions
  1. Prepare the fish by rubbing some salt and turmeric powder on them.

  2. Grind the poppy seeds into a fine paste. Then add salt and the mustard seeds in it. Add a splash of water. Now give it a grind for a couple of seconds. Do not over grind it or it will turn rancid.

    Keep this aside.

  3. Heat oil in a pan and allow it to smoke. Then lower the heat to allow the oil to cool down a bit. Then place the fish in it and fry it on both sides for a couple of minutes.

  4. When both sides have turned crisp and golden, add the green chiles into the pan. Also, pour the prepared mustard seeds paste.

  5. Add around ½ cup of water and give everything a gentle mix. Season with some salt.

  6. Put the lid to the pan and allow it to simmer on low heat for 4-5 minutes.

  7. Once the fish has cooked completely, finish with some chopped coriander leaves and turn off the heat. Serve hot.

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