Shorshe bata diye bata maachh (Labeo Bata in Mustard based curry)
If you have been following my website for a while, you know by now that Bengali people have affinity towards cooking with mustard paste in various forms. Bata in mustard gravy is one such example. You shall find mustard paste being used to steam (bhapa), used in gravy (jhaal), used as a coating in paturi (an item wrapped in a few specific kinds of leaves and then shallow fried covered in a pan or steamed), et al. From eggs to lentils, from meat to cottage cheese, from fish to vegetables, everything gets experimented with mustard paste. Why would the flavourful Bata fish be left behind!
Ingredients:
- Bata fish
- Nigella seeds
- Mustard paste
- Turmeric powder
- Green chillies (slit or coarsely smashed)
- Salt
- Mustard Oil
Preparation:
- De-scale the fishes, wash and clean
- Smear the fish with salt and turmeric
- Fry the fishes well till both sides are golden
- Temper the oil with nigella seeds
- Add a little turmeric powder, salt and sauté
- Now add the mustard paste
- Add little water and bring to a boil.
- Remember, the gravy should not be soupy
- Add green chillies and adjust salt as per taste
- You may garnish with chopped cilantro
- Serve hot with steamed rice
Note: If you are not used to cooking with mustard paste, note that too much cooking of this paste may turn it bitter. Also, the amount of mustard paste should be balanced – too little with not add flavour to the curry; while too much would make the curry bitter. Another trick is to take a paste of mustard and poppy seeds taken in the ratio of 1:1 – this mellows down the pungent properties of the mustard paste.