Shorshe Bata Diye Tilapia Macher Recipe | Tilapia in Bengali Mustard Fish Curry
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.
Servings 4 people
Equipment
- Stove Top
- Heavy bottom Non-stick Pan
- MagicBullet Blender
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
- Prepare the fish by rubbing some salt and turmeric powder on them.
- 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.
- 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.
- When both sides have turned crisp and golden, add the green chiles into the pan. Also, pour the prepared mustard seeds paste.
- Add around ½ cup of water and give everything a gentle mix. Season with some salt.
- Put the lid to the pan and allow it to simmer on low heat for 4-5 minutes.
- Once the fish has cooked completely, finish with some chopped coriander leaves and turn off the heat. Serve hot.