Tuesday, May 23, 2017

Fish in Mustard Sauce - Maacher Sorshe Bata Jhaal

Maacher Jhaal
If time is of the essence and processing mustard seeds seems like a chore, the next best thing is to use Coleman's Mustard Powder, dissolved in some water. This is a fast and easy way to prepare any fish fillets or steaks. I've used fillets of flounder in this recipe, but will avoid it in the future because they just can't help falling apart as they cook. Steaks would probably work a lot better, if your family can handle the bones. Any fish works well, salmon steaks taste lovely, but ilish maach or hilsa cannot be beat. Only problem is that hilsa are not readily available outside India.

1 lb. fish pieces
2 Tbsp. Coleman's mustard powder, dissolved in 1/4 cup water for 1/2 hour
2 large onions, sliced in crescents
1 large tomato, diced
2-3 green chilies, sliced
4 Tbsp. mustard or vegetable oil
1/4 tsp. nigella seeds (kalonji/kalo jeera)
1/4 cup cilantro, chopped
1/2 cup simmering water
salt & sugar to taste

  1. Heat oil in a skillet over medium-high heat.
  2. Sputter nigella seeds and green chilies.
  3. Layer onions over bottom of skillet and place fish over onions.
  4. Cover and leave for 3 minutes, flip fish over to other side.
  5. Top with tomatoes, cover and simmer for another 3 minutes.
  6. Pour dissolved mustard over fish and stir gently, making sure fish pieces remain intact.
  7. Pour simmering water around edges of skillet, adjust salt & sugar to taste and bring to a boil.
  8. Remove from heat, garnish with cilantro and more green chilies, if desired, and sprinkle with a tablespoon of raw mustard oil.
Tastes best when served with steamed, long-grain rice.

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