You are here: Seasoned Cooking » All Issues » October 2004 Issue » This Article » Page 9
 
October 2004 Issue
Part 1
by Monica Bhide
Table of Contents | Single-page view
Page

Related Sites

Knives And Tools Online

Europe's #1 Online Knife store. Representing top brands like Zwilling J.A. Henckels, Wusthof Trident, Global, Diamond Sabatier, Victorinox etc. for...

Recipes on the Net

A comprehensive categorized directory of food recipe sites on the web.

Unique Baskets

Beautiful gift baskets filled with gourmet foods and snacks

Crab Broker Inc.

Premium seafood from Alaska, Australia and the Pacific Northwest delivered right to your door!

Betty Crocker

Includes a hassle-free shopping list, dinner planner, and recipes.
 

Shorshe bate Macch – Mustard Fish

This recipe is presented with due credit to Bong from eGullet for his notes that are used here.
  • ¼ cup black mustard seeds
  • ¼ cup white mustard seeds
  • A touch of garlic (Not traditional but the Chef loves it so we added it!)
  • 4 fillets white fish (small Tilapia fillets)
  • 1 teaspoon turmeric
  • Salt to taste
  • Mustard oil to panfry the fish
  • 2 Serrano green chilies, slit
Soak mustard seeds (I use 50% black and 50% white) in water for 10-15 minutes.
In a blender, grind mustard seeds and garlic with enough water. Start with a relatively less water and slowly keep adding water as needed. The final consistency will be a bit more liquid than Dijon mustard. Make sure that there are no whole seeds left over. In my blender, this process takes about 10 minutes. This will be your gravy. Don't forget to add a bit of salt and mix some more. Set aside.
Marinate fish fillets with the turmeric and the salt.

Heat a shallow pan with a little bit of mustard oil, over medium high heat. When oil starts to smoke, add in the fish pieces so they are in a single layer.

After a minute or so, turn them over, and cook until brown. Remove from heat.

In the same oil add the mustard paste.
Add some slit green chilies for some heat. Cook the mustard paste until it starts boiling and then add the fish.
Simmer for another 3 – 5 minutes.

Serve hot.

 

Editor's Note: This special three-part (read the first installment here) series on the regional cuisine of India, by Monica Bhide and Chef Sudhir Seth, is made available to the readers of Seasoned Cooking by the eGullet Society for Culinary Arts & Letters. This amazing organization is devoted to increasing awareness and knowledge of the arts of cooking, eating, and drinking, and to making further contributions to the literature of food and drink. Please join us in thanking them for their work and supporting them in their cause!

Previous Page


Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.