Shorshe Bata Diye Pona Maachh/ Bengal Carp with mustard paste
Pona maachh or carp is a fish that is commonly cooked in many Bengali household. Mustard paste is made from mustard seeds. The mustard paste is famous for having a strong and pungent taste that most Bengalis love. It is a great combination with fresh water fish. This dish has in all 6 to 8 ingredients. This might seem less but it is a perfect example of “Less is more”. It is guaranteed to excite the palate of fish lovers across the world. Serve this delicious fish recipe prepared in mustard gravy with plain steamed rice to relish the actual taste of the dish.
Ingredients:
- Pona machh/Bengal carp
- Mustard seed
- Poppy seed
- Green chillies
- Salt
- Turmeric powder
- panch phoron/Indian five spices mix
- Mustard oil
Preparation:
- Mix the mustard seeds and poppy seeds in a 3:1 ratio and grind into a paste with salt and green chillies
- Mix a little turmeric to the paste. Keep aside.
- Heat mustard oil in a pan.
- Rub salt and turmeric on the fish pieces and fry them.
- Keep aside.
- Heat oil in a pan and temper with panch phoron
- Now add the mustard paste and cook till oil starts to separate from the masala.
- This will be the gravy of the dish.
- Add the fish pieces and mix well. Add green chillies on top (optional)
- Serve with steamed rice.
Note:
- You can also add some chopped onion after tempering if you like to. Also some crushed garlic can be added at this stage.
- You may swirl in some mustard oil (about a teaspoon) before removing from heat and keep pan covered till served.