Tilapia Maacher Shorshe Jhal (Tilapia in Mustard Sauce )

This is a typical Bengali Recipe which takes very less time and is not only tasty but easy to prepare.

" Maach" in Bengali means "Fish" and  "Jhal " means a "Curry". 

Serves : 3 - 4


Tilapia Fish

Cooking time : 12 mins

Category : Bengali Fish

Ingredients:

Fish : cut into pieces
Mustard oil : 2 tblsp.(for cooking) + frying fish
Black cumin seed/nigella : 1 tsp.
Green chilli : 2
Black/yellow mustard seed : 2 tsp.
Poppy seed : 1 tsp.
Salt to taste
Turmeric powder : 3 tsp.
Red chilli powder : 1 tsp.
Fresh coriander leaves  for garnishing

Method:-

Salt and Turmeric to marinate the fish

1. Add salt and turmeric to the fish to marinate and  keep it aside for 15 minutes.

Marinated fish

Marinated fish in the fry pan 

2.  Heat the fry pan and add 2 tablespoon of mustard oil. In the oil add kaalo jeere and shukno lonka (green chillies) and let them fry. Now add the marinated fish and fry them. Do not fry the fish on a high heat as the fish would harden and would hence would loose its taste.

Mustard paste

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  3. Prepare a wet paste of mustard and poppy seed and green chilli with a pinch of salt. Always add a pinch of salt while grinding mustard seed, as they tend to taste bitter after grinding.

Fish in mustard gravy

4.  Add the mustard paste and salt for taste. Do remember to add little salt as the fish was already marinated with salt. Hence the quantity of salt may increase. When the fish in the pan starts to boil in a low flame, let the gravy thicken. Now check the salt and add a teaspoon of mustard oil before pouring the dish in a serving bowl. Serve it with hot rice.