Saturday, May 24, 2008

SHORSHE BATATA MAACH ( FISH WITH MUSTARD AND CHILLI )

the day i prepared this recipe,..we were back from some outing..after relaxing for few minutes...browsed through the book ' THE CALCUTTA KITCHEN ' by simon parkes and udit sharkel,..this recipe was the second recipe under fish section..easy to prepare thought of preparing this,..nd prepared in less then an hour tasted good with plain rice...a bit hot,..but both of us loved "shorshe bata mach".

ingredients are

two tbsp each of brown and black mustard seeds
600ml warm water
four medium fresh green chillies
600gm indian herring with skin scaled or skinless boneless cod or halibut
two tsp turmeric
salt to taste
four tbsp mustard oil
half tsp onion or nigella seeds

procedure

soak the mustard seeds in athird of warm water for 20 minutes,add two of the chillies,roughly chopped and blend to smooth paste.

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cut the fish into small pieces and rub in salt and turmeric gently

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heat mustard oil in wok,add fishes and fry till they are crispy and browned,this should take 6 to 8minutes,keep aside

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in the same wok add onion seeds,fry for thirty minutes,add mustard chilli paste,with the remaining turmeric,cook for a minute,add fishes,followed by warm water,chillies and salt to taste

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simmer for 5minutes,turning the pieces of fish

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enjoy with hot rice

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3 comments:

ranji said...

lovely step by step instructions!!!fish looks really tempting..

notyet100 said...

thanks ranji..it tasted good,..do try once,..

Animesh said...

I guess there is a typo... frying the kalo jeere for 30 seconds not minutes.