Cooking Tips

July 31st, 2011 by Jashodhara Purkayastha

Shorsho Machh (Fish with mustard paste):Things required

1 Kg. Rahu fish or Katla fish (River fish)

100 gms. Sarso (mustard seed)

1 small piece Ginger

1 small Onion

4 table spoon oil ( if possible mustard oil)

2 green chillies

1 tea spoon Red chilly powder

1 1/2 cup water

A thin bunch of coriander leaves (chopped )

1/2 spoon turmeric powder

Salt for taste, Little lemon juice


Clean pieces of fish with little salt and lemon juice

Put salt, turmeric powder and 1/2 tea spoon red chilly powder on the fish and mix properly, deep fry ( not hard fry ) them softly and keep aside.

Grind mustard seeds in mixer ( I would prefer to grind in the stone for better effect)

Grind the piece of ginger.

Cut the onion into small pieces

Fry the chopped onion and ginger paste. Put two green chillies( cut in the middle) and fry for a while.

As soon as the onion become little brown, put the mustard paste (mix with water)

Then put all the semi fried fish pieces and cook for 10 minutes in simmer( slow flame) ( In the mean time turn the pieces of fish once)

Garnish them with coriander leaves serve with hot Rice.











Posted in Tips | 2 Comments »

2 Responses

  1. MONI Says:

    Ilish maasor chodchodi khub bhaal laage aamaar.
    Kaataa baaste bejaan shomoy loilaay …. shaador laagi itaa cholbo.
    Bengalis move the fish on the dish and the residue of ‘Sarso’ fluid is used to finish the rice at every spot ….. finish Fish later !

  2. Indrani Purkayastha Says:


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