Shukno Tilapia Sorshe
This blog is getting “fishy”. By that I mean, like true Bengalis, the majority of the next few recipes will be fish based. Now mustard is a very tasty and essential ingredient in Bengali cuisine. And in our case, its a perfect match even during our diet. However the way it is prepared differs among various regions of Bengal - this is particularly visible in the cooking of our moms. Sumi, however, has learnt both the ways and she even has a version of her own. Today’s recipe is Sumi’s style of making the fish.
Sumi cooked this 3 months back. It was raining and we were hungry. Just a day back we bought quite a lot of fish from our favourite supermarket and being a weekend she planned to cook for the entire week woah That woman’s crazy. The problem is she’s my woman, so I sat through the whole ordeal oops. But all thing’s considered I had a yummy time. She cooked around 6 dishes, 3 fish ones, 1 chicken and 2 veggies. I am sure we took a pic of the whole spread. But I can’t find it right now. Anyways this is one of the fish ones. Its downright yummy.
Sumi used Tilapia fish here. You can use any other fish you like instead like Rohu, Catla or Hilsa.
- Tilapia fish (each cut into 2 halves) - 2
- White Mustard paste - 3 tbsp
- Chilli powder - 1 tsp
- Turmeric powder - 1⁄2 tsp
- Ginger paste - 1⁄2 tsp
- Onion (small and chopped fine) - 1
- Green chillies (slit length wise) - 4-5
- Mustard Oil - as required
- Salt - to taste
- Lemon juice - 1 tsp
- Parsley (freshly chopped) - 1 tsp
Marinade the fish pieces with lemon juice, salt and turmeric powder. Set it aside for 20 min.
In a wok, add mustard oil. Heat till oil smokes, then reduce flame and add the fish pieces and fry them properly. It takes around 7-10 min to fry properly. Set the fried pieces aside.
Now add all the chopped onion, ginger paste,slit green chillies, chilli powder and fry for 2-3 minutes. Add the mustard paste and saute for ½ min in low flame and add the fish pieces. Sprinkle some water to coat the mustard properly with fish. Do not add more water.
Serve with 1 tsp raw mustard oil on top and chopped fresh parsley.