Indian Fish Recipes

Sarsoon Machhi Recipe

Name: Mustard Fish
Ingredients: 1/2 kg hilsa fish (cut into bite sized pieces); 1/2 tsp coriander leaves (chopped); 1 tsp Mustard seeds; 1 tsp Poppy seeds; 1 tsp Cumin seeds; 5 Kashmiri Chillies; 8 garlic flakes; 1/2 tsp Turmeric powder; 1/4 tsp kalonji; 1 pieces small mango (chopped intoor 2 tomatoes); 4 green chillies (chopped); 4 tbsp mustard oil; a few curry leaves; salt to taste

1 year ago

April 16, 2023

Karishma

Sarsoon machhi or sarson machhi is a typical Bengali fish dish with mustard flavours. Fresh fish such as hilsa tastes best in this recipe.

Serve sarsoon machhi with steamed rice for a delicious lunch or dinner.

Mustard Fish

Fish cooked in a rich mustard gravy.

Servings

MetricUS Imperial

Ingredients

1/2 kg hilsa fish cut into bite sized pieces
1/2 tsp coriander leaves chopped
1 tsp Mustard seeds
1 tsp Poppy seeds
1 tsp Cumin seeds
5 Kashmiri Chillies
8 garlic flakes
1/2 tsp Turmeric powder
1/4 tsp kalonji
1 pieces small mango chopped intoor 2 tomatoes
4 green chillies chopped
4 tbsp mustard oil
a few curry leaves
salt to taste

Servings

MetricUS Imperial

Ingredients

1/2 kg hilsa fish cut into bite sized pieces
1/2 tsp coriander leaves chopped
1 tsp Mustard seeds
1 tsp Poppy seeds
1 tsp Cumin seeds
5 Kashmiri Chillies
8 garlic flakes
1/2 tsp Turmeric powder
1/4 tsp kalonji
1 pieces small mango chopped intoor 2 tomatoes
4 green chillies chopped
4 tbsp mustard oil
a few curry leaves
salt to taste

Instructions

Grind the mango or tomato, green chillies, garlic flakes, Kashmiri chillies, mustard, poppy and cumin seeds together into a coarse paste.
Marinade the fish in two teaspoons of turmeric powder and a pinch of salt.
Fry the kalonji and curry leaves in hot oil until the kalonji begins to splutter.
Add the fish pieces and fry for two to three minutes on both sides.
Take the fish out of the pan and set it aside.
Add the ground paste to the pan and stir until the mixture becomes aromatic.
Add the fish back to the paste, sauté and then add two cups of water.
Stir well and add salt to taste.
Allow the curry to simmer until it thickens (for about ten minutes).
Take the curry off the stove and garnish with coriander leaves.
Serve!