Shorshe Posto Macher Jhol, or fish in mustard and poppy seeds based curry, is a signature Bengali Dish. Mustard and posto is a very popular combination in Bengali curries. This fish curry has a unique aroma and tastes slightly pungent due to the mustard seeds. A strong aroma of black mustard paste and a nutty flavour of poppy seeds impart the curry extra flavour and richness. This recipe is immensely popular for its simplicity and minimal requirement of spices. Fish pieces are fried in mustard oil and then simmered in a flavourful gravy made with tomatoes, mustard and poppy seed paste. It can be prepared with any variety of fish like Basa, Tilapia, Salmon, Freshwater fish Rohu, Katla etc., of your choice. However, the most typical version is prepared with Rohu Fish or Rui Mach or Katla fish. In this recipe, Katla fish is used to prepare this curry.Â
Utensil and Tools
- Philips Induction Cook Top
- Vinod Platinum Triply Stainless Steel Kadai
- Philips 750W Mixer Grinder
Ingredients
- 500 gm Fish
- 2 Potato
- 3 tbsp + for frying Mustard oil
- 1 tsp Panch Phoran
- ¼ tsp Hing
- 2 tbsp Black Mustard Seeds
- 2 tbsp Poppy Seeds
- 3-4 Garlic Cloves
- 1 tsp Cumin Powder
- 1.5 tsp Turmeric Powder
- 1.5 tsp Degi Mirch Powder (chilli powder)
- 2 Tomato ,finely chopped
- 2 Green Chilli
- Salt to taste
- 2 tbsp Coriander Leaves
- 2 cups Water
Instructions
- Soak mustard seeds, garlic and poppy seeds in warm water for 10 minutes. Grind poppy seeds, mustard seeds and garlic cloves into a fine paste and keep it aside.
- Wash, peel and cut the potatoes into big pieces. Keep them aside in a water-filled bowl to prevent them from turning black.
- Clean and wash fish properly. Marinate with ½ teaspoon of turmeric, red chilli powder and salt. Add potato pieces to the marinated fish and mix it well. Keep it aside for 5 minutes.
- Now heat mustard oil till smoking in a heavy-bottomed pan or kadhai and deep fry all the fish pieces carefully from both sides on medium heat till golden brown.
- Deep fry the potato pieces until crisp and golden brown and set them aside.
- Next, heat 3 tablespoons of mustard oil till the smoking point. Now keep the flame low and add hing, panch phoran to the oil.
- Add turmeric powder and degi mirch powder to the oil. Add finely chopped tomatoes, salt and slit green chillies. Cook the tomatoes for 4-5 minutes till they turn soft.
- Next, add mustard seeds paste, poppy seeds paste and cumin powder. Cook this spice mixture until the oil starts to separate from it.
- Add 2 cups of water and bring it to a boil. Turn the flame low and add the fried fish pieces and potato pieces. Let it simmer for 4-5 minutes.
- Switch off the flame and add coriander leaves.
- Serve it with hot steamed rice.
Nutrition
Calories: 291kcalCarbohydrates: 22gProtein: 22gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 58mgSodium: 166mgPotassium: 927mgFiber: 5gSugar: 3gVitamin A: 607IUVitamin C: 27mgCalcium: 105mgIron: 3mg
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