Sorshey Maach/ Mustard Fish

Sorshey Maach/ Mustard Fish

This is a standout amongst the most tasty Bengali fish arrangements. I have included Sorshey Ilish independently as it is a class in its own. This planning is perfect for Pabda, Pomfret, Bhetki, Rohu, Katla and so forth. Likewise imperative is to note that in Bengali principle dish arrangements no fish is ever marinated. You can marinate fish for fries and so on however never for "Macher jhol".

Ingredients:

• Pabda/Parshey – four entire pieces or four expansive bits of Bhetki/Rohu/Katla- ideally peti pices or filet.
• Half measure mustard glue – dependably pound it with one or two ice fledglings to stay away from severity. Likewise include a squeeze of salt and one green chili and a spoon of slashed coriander leaves.
• Six green chilies – two slitted fifty-fifty and the rest can be forked.
• 1 tsp Kalo jeera or Kalonji or dark onion seeds or Nigella seeds.
• Mustard oil according to taste.
• 1 tsp turmeric powder.
• 1 tsp red chili powder.
• Salt to taste. 

How to make:

1.Heat four spoons of oil in a level bottomed skillet on high fire and include the Nigella seeds just when the oil is hot.Wait for the flavor from the seeds

2.After that brings down the fire and includes one cut green chili – keep clear as it may pop.

3.Include the fish pieces and turn them to cover oil on all sides – you can daintily sear or saute them on the off chance that you wish.

4.Keep the fire low and include the mustard glue, turmeric and red chili powder. Saute for some time.

5.Mix well and add water simply enough to cover the fish pieces.
Include whatever is left of the chilies and cover the pan. Cook on low fire for 15 mins.

6.Expel from fire and sprinkle one table spoon crude mustard oil. Trim with two green chilies and a twig of fresh coriander leaf.