A preparation with mustard gravy is so very synonymous to Bengali food. The art of adding fried fish to the gravy is similar to the fish molee preparation, yet the ‘sarson machli’ gravy forms its base with mustard paste; unlike the molee preparation, which has coconut as its main ingredient. The green chillies added towards the end emanate a lovely aroma, making the dish complete.
Ingredients for gravy:
- 1 kg Surmai/Sear Fish
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 3-4 green chillies
- 2 tbsp mustard seeds/sarson
- 1 onion
- 1 tomato
- 3-4 pods of garlic
- A few coriander leaves for garnish
- Salt to taste
Ingredients to fry fish:
- ½ tsp red chilli powder
- ½ tsp turmeric powder
- ½ tsp cumin powder (optional)
- ½ tbsp ginger-garlic paste
- salt to taste
- In a bowl mix the ingredients to fry fish and apply over fish. Allow to marinate for atleast ½ hour. Then heat oil in a pan and fry fish till crispy and done.
- In a blender/mixer grind onion, mustard seeds, tomato and garlic to a fine paste.
- Heat oil in a pan and sauté the paste. Tip in turmeric powder, red chilli powder and salt till oil separates. Pour water (1 cup) and stir.
- Now add the fried fish, cover and cook on simmer for 5 minutes. Tip in the green chillies just before taking it off the flame and keep the lid on for few minutes.
- Garnish with fresh coriander leaves and serve hot with steamed white rice or rotis.
Preparation Time: 35-40 minutes (to fry and cook gravy)