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Pabda Macher Sorshe Bata

BengaliFoodie's picture
Pabda Machher Sorshe Bata or Pabda fish in mustard sauce is a popular Bengali cuisine. It is another fish delicacy, which is served with warm rice. Depending on the size of the Pabda fish, you can keep them whole or half.
Ingredients
  Pabda fish 4 Medium
  Mustard seeds 2 Tablespoon, soaked and ground in a paste
  Turmeric powder 1⁄2 Tablespoon
  Salt To Taste
  Kalonji 1⁄2 Teaspoon
  Green chili 3
  Mustard oil 1⁄2 Cup (8 tbs) (For deep frying)
Directions

GETTING READY
1) Thoroughly wash the pabda fish and drain.
2) Season the fish with a pinch of salt and turmeric powder. Thoroughly rub all over the surface.
3) Add few drops of oil on the fish, to prevent bursting while frying.

MAKING
4) In a non-stick skillet, add the mustard oil.
5) Place over heat and allow the oil to get sufficiently hot.
6) Carefully place the fish to fry. Reduce heat to medium and cover with a lid, to safeguard from bursting of oil.
7) Transfer the fish on a plate. Repeat the process with remaining fish.
8) In the same oil add the black cumin seeds and green chilies to sauté for 2 minutes.
9) In a bowl, dilute the mustard paste with little water by adding the turmeric powder and pour this into the skillet.
10) Add the fried fish and allow to simmer for 5 minutes or until it reaches the desired consistency.
11) Adjust seasoning to taste.

SERVING
12) Serve the Pabda machher sorshe bata with warm rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Bengali
Course: 
Main Dish
Taste: 
Spicy
Method: 
Curried
Dish: 
Curry
Ingredient: 
Fish
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4
Story
Preparing the Sorshe Bata or Mustard Paste is little critical these days. It is best done in the grinding stone. If you are using mixer-grinder then soak the mustard seeds overnight and process next morning by adding little water. The paste should be thick and smooth. Nowadays, I am using the Mustard powder for convenience, which is though not same as of the paste made of grinding stone. However, if given in right quantity, it brings almost right flavor of the dish.

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