Name: Shorshe Maach- Fish Curry in Mustard Gravy recipe by Kritika Singh at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5
Ingredients: Fish (bachwa) - 2 kg; For masala; Mustard seeds - 50 gms; Garlic - 20 pieces; Haldi - 2 tspn; Chilli powder -2 1/2tspn; Pepper powder - 1/4 tspn; Dhaniya powder - 2 tspn; Water - 4 tspn; For marination; Haldi - 1 tspn; Red chillies powder - 1 tspn; Salt; Pepper powder - 1/4 tspn; Prepared grinded masala - 1 tspn; For gravy; Prepared masala; Tomatoes -4; Water; Salt

ABOUT Shorshe Maach- Fish Curry in Mustard Gravy RECIPE

The fish which I used was locally known as bachwa machhli. It has got very less bones and therefore easy for eating. Fish curry goes well with rice and you can add few drops of lemon and dhaniya leaves in the gravy.

Ingredients Serving: 5

Fish (bachwa) - 2 kg
For masala
Mustard seeds - 50 gms
Garlic - 20 pieces
Haldi - 2 tspn
Chilli powder -2 1/2tspn
Pepper powder - 1/4 tspn
Dhaniya powder - 2 tspn
Water - 4 tspn
For marination
Haldi - 1 tspn
Red chillies powder - 1 tspn
Salt
Pepper powder - 1/4 tspn
Prepared grinded masala - 1 tspn
For gravy
Prepared masala
Tomatoes -4
Water
Salt

Instructions

GRIND 50 GMS MUSTARD SEEDS WITH A LITTLE WATER IN A MIXER JAR TILL SMOOTH
ADD 20 GARLIC CLOVES, 2.5 TSP RED CHILLI POWDER, 2 TSP TURMERIC POWDER
ADD 1/4 TSP PEPPER POWDER, 2 TSP CORIANDER POWDER
ADD 4 TSP WATER, MIX & GRIND AGAIN TILL SMOOTH
THE MASALA PASTE IS READY, SET ASIDE
HEAT 4 TBSP MUSTARD OIL, ADD 2 DRY RED CHILLIES, 2 BAY LEAVES
ADD THE GROUND MASALA PASTE, SAUTE TILL THE MASALA TURNS THICK & STARTS LEAVING THE SIDES
ADD 4 FINELY CHOPPED TOMATOES, SAUTE UNTIL DRY
ADD 3-4 CUPS OF WATER
ADD SALT TO TASTE, BRING TO A BOIL
TAKE 2 KG FISH PIECES, ADD 1 TSP EACH OF TURMERIC POWDER, RED CHILLI POWDER & SALT, RUB WELL
SHALLOW FRY THE MARINATED FISH IN HOT MUSTARD OIL
TAKE OFF HEAT WHEN GOLDEN BROWN & CRISP LIKE THIS
ADD THE FRIED FISH INTO THE GRAVY, SIMMER FOR 2-3 MINS, SERVE HOT WITH RICE

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