Name: Catla Macher Shahi Shorshe (Mustard Fish my way) recipe by Trisha Rudra at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Catla Maach/Catla Fish - 6 pieces, deep fried; Ginger- Garlic paste - 2 tsp; Tomato paste - 2 tbsp; Fried onion paste - 2 tbsp; Melon/Charmagaz paste - 1 tsp; Mustard paste - 3 tbsp (reduce if you want less pungency); Green chilies - 4 to 5, paste of 1, with mustard; Cumin/Nigella seeds - 1/2 tsp; Red Chilli powder - 1 tsp; Turmeric - 1/2 tsp; Garam Masala Powder - 1 tsp; Bay leaves - 1 or 2; Salt to taste; Chopped coriander - for garnishing; Mustard oil - 1 cup, and extra for drizzling on top

ABOUT Catla Macher Shahi Shorshe (Mustard Fish my way) RECIPE

Shorshe or Mustard, is a quintessential ingredient in Bengali cuisine, it is used both in 'aamish' and 'niraamish' or veg and non-veg preparations preparations. Now the 'Maacher Shorshe' is quite a commonly prepared dish, whether made with Hilsa, or Carp, or even fishes like Pabda and Parshe. This is a different take on the simple Mustard Fish.

Ingredients Serving: 4

Catla Maach/Catla Fish - 6 pieces, deep fried
Ginger- Garlic paste - 2 tsp
Tomato paste - 2 tbsp
Fried onion paste - 2 tbsp
Melon/Charmagaz paste - 1 tsp
Mustard paste - 3 tbsp (reduce if you want less pungency)
Green chilies - 4 to 5, paste of 1, with mustard
Cumin/Nigella seeds - 1/2 tsp
Red Chilli powder - 1 tsp
Turmeric - 1/2 tsp
Garam Masala Powder - 1 tsp
Bay leaves - 1 or 2
Salt to taste
Chopped coriander - for garnishing
Mustard oil - 1 cup, and extra for drizzling on top

Instructions

Marinate the fish with salt and turmeric and deep fry them. Then keep them aside.
In the same oil, add 1/2 tsp of cumin or nigella seeds. When they sputter, add the bay leaf and ginger-garlic paste.
Fry for a few seconds and add the fried onion and tomato paste, give them a good stir.
Season with dry masalas, once the masalas change colour, darken and leave oil from the sides, pour in the mustard paste. (mix 1 tsp or 2 of water in the paste if using mustard powder and a pinch of salt)
Give this a good fry for 4 to 5 minutes by covering the vessel (this helps the oil escape the masala).
Now, uncover, add the fried fish, water and chopped coriander. Cover again and cook on low for few minutes, before removing the cover and letting the gravy dry up to semi-thick consistency.
Garnish with green chilies and drizzle mustard oil on top. Serve with piping hot steamed rice.

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