Category: Fish

Easy Shrimp and Vegetable Curry with Onion Stalks ( piajkoli diye chingri maach)

This an easy recipe for a mixed vegetable dish in which the Onion Floral Stalks are the main ingredients. Adding some fish to it makes it even more tasty. Tangra Maach ( dwarf striped catfish) or Chingri Maach ( Shrimp/Prawn) are the usual choices for this dish. The Recipe is the same for both of them. Probably other small fish can also be used, but I have not tried that.

Onion flower stalks, which are called Piaj Koli in Bengali are not available throughout the year. I find them in the market in the winter months. Unlike the Onion Leaves (Spring Onions), the flower stalks retains its shape when cooked . Also the stalks are hollow so the juices or gravy get in and tastes great. In the picture below you can see the difference between Piaj Koli ( Onion Floral stalk ) and Piaj saag ( Spring onion).

If the (Piaj Koli) onion floral stalks are not available, you can use the leaves, Spring Onion, ( Piaj Saag). The taste will differ slightly. You will need more leaves than floral stalks because the leaves wilt when cooked.

NOTE: The photos and videos are taken by me on my phone. The videos are a bit shaky unfortunately .

These are the vegetables used

Prepping

  • Potato, ( Aloo) – Wash and peel the skin. cut in half lengthwise and then make thick slices
  • Eggplant ( Begoon) – Wash and cut into 2 or 3 inch cubes. If you have the Japanese long eggplant the cut lengthwise then into 3 pieces each.
  • Onion floral stalks ( piaj koli) – Wash them, then discard any yellowed ones. I discard the bud and a bit of the bottom . Then cut into 2 inch lengths. If you are using Spring onion, first remove the yellowed and dried leaves. Then, cut the leaves into 2 inch lengths. You can chop up the white part or the the bulb into pieces and add them to the sliced onion.
  • Green chilies ( kancha lonka) – wash and slit each one.
  • Onions ( Piaj ) – Peel onions, make thin slices , and grate some of it too. Amounts are specified in the Ingredients
  • Shrimp ( Chingri maach ) . Remove the shell, except the tail. Clean the black thread like thing on the back. Wash well, drain out all the water. sprinkle some salt and turmeric powder on the shrimp , mix well.

Ingredients

  • Potatoes ( Aloo) Peeled and cut 175 g
  • Eggplant ( Begoon ) cut 135g
  • Onion floral stalk ( Piaj koli ) washed and chopped 135g
  • onion sliced (piaj ) peeled and sliced162g
  • onion grated (piaj bata )15 g or 2 tbsp
  • Water ( Jol) 1/2 cup
  • Shrimp ((Chingri maach) 250g ( after cleaning)
  • Salt ( noon) 1teaspoon
  • Turmeric powder ( holud ) 1/4 tsp
  • Chili powder ( lonka gudo) 1/4 tsp
  • Green chilies ( kancha lonka ) 5 or 6 slit
  • Mustard oil ( sorsher tel) 4 tbsp + 2 tbsp
  • Nigella seeds ( kalonji/ kalo jire) 1/4 tsp.
  • Garlic ( rosun) grated 15g or 1 Tablespoon.

Method

  • Heat a wok/ kadai or a pan and add the Mustard oil ( 4 tablespoon)
  • Fry the shrimp (250) in this hot oil till the shrimp get reddish. Take the shrimp out with a slotted spoon, onto a plate and keep aside
  • Add the Nigella seeds ( 1/4 tsp. ) and a slit 1 green chili to the remaining oil, and stir a minute. You can add couple of more teaspoons of oil to the Wok if necessary.
  • Add the Garlic,( 1 tablespoon) stir fry
  • Now add theground or grated onion ( 2 tablespoons ), stir fry till the raw onion smell is gone
  • Add the sliced onion ( 162 g ) to this and stir fry till they are soft.

Next, add the salt (1 tsp). Then, add Turmeric powder (1/4 tsp) and Chili powder (1/4 tsp). Stir fry for a minute.

Put the ,eggplant ( 135g), potatoes ( 175g), and the onion floral stalks ( 135g) in. Stir a while with the sautéed onion and spices already in the wok/ pan.

Add the remaining slit green chilies and the water ( 1/2 cup)

Cover with a lid and let it simmer.

After about 5 minutes, remove the lid. Check if the vegetables are soft. See if they are almost done or not.

If the eggplant is soft, add in the fried shrimps that you had kept aside .

Give it a stir then put the lid on again.

Let is simmer on low heat for 2 minutes.

After about 2 minutes, open the lid to check the potato. Make sure it is done. There should also be a little gravy.

The dish is ready, It should not be completely dry but should have a little gravy.

Transfer to a serving dish and serve with hot cooked rice or roti.

Leftovers can be kept in the fridge for a out 2 days. warm it up in the Microwave when you want to eat it again.

Variation to this recipe.

Tangra Maach piaj koli diye. ( onion floral stalks with Tangra maach)

Tangra Maach ( variety of catfish)

These are Tangra Maach that have been fried a little. The Vegetables are cooked exactly the same way as in the recipe above. The only difference is that, when the vegetables are cooked, the Tangra Maach is added. It is then simmered for a few minutes before taking it off the flame.

The Tangra with all the onion floral stalks and other vegetables

Tangra is a small ( dwarf) fish, a variety of catfish. It is a fresh water fish found in rivers and pond. Ones I have used are about 8 to 10 cms long.

Clean the fish, keeping the head. Add salt and turmeric powder and let them sit for at least 15 minutes before frying them.

The recipe for the vegetables are the same as above. After adding the fish, let it simmer for 5 to 7 minutes. This will make the fish soft and help it imbibe the taste.

Easy Shrimp and Vegetable Curry with Onion Floral Stalks (Piaj Koli Diye Chingri Maach)

  • Servings: 4
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Ingredients

  • Shrimp (Chingri Maach), cleaned – 250 g
  • Potatoes (Aloo), peeled and sliced – 175 g
  • Eggplant (Begoon), cubed – 135 g
  • Onion floral stalks (Piaj Koli), chopped – 135 g
  • Onion, thinly sliced – 162 g
  • Onion, grated – 15 g (about 2 tbsp)
  • Garlic, grated – 15 g (about 1 tbsp)
  • Green chilies, slit – 5–6
  • Water – 1/2 cup
  • Mustard oil – 6 tbsp (4 tbsp + 2 tbsp)
  • Nigella seeds (Kalonji/Kalo Jire) – 1/4 tsp
  • Salt – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Chili powder – 1/4 tsp

Directions

  1. Heat a wok or pan and add 4 tablespoons mustard oil.
  2. Fry the shrimp in hot oil until they turn reddish. Remove and set aside.
  3. Add nigella seeds and 1 slit green chili to the remaining oil. Stir briefly.
  4. Add grated garlic and sauté.
  5. Add grated onion and fry until the raw smell disappears.
  6. Add sliced onions and sauté until soft.
  7. Add salt, turmeric powder, and chili powder. Stir for 1 minute.
  8. Add potatoes, eggplant, and onion floral stalks. Mix well with spices.
  9. Add remaining green chilies and 1/2 cup water.
  10. Cover and simmer for about 5 minutes until vegetables are nearly cooked.
  11. Add the fried shrimp, stir gently, cover, and simmer on low heat for 2 minutes.
  12. Check that potatoes are fully cooked and there is a little gravy.
  13. Remove from heat and serve hot with steamed rice or roti.

Rita's Recipes1 Comment

Parshe Maacher Jhal (Bengali Mustard Fish Curry Recipe)

Parshe is a small, freshwater fish. It is also known as Indian White Mullet. It has a soft flaky texture, and earthy flavour. It does have scales and a few bones though. It is very popular in Bengal and Odisha. Parshe is cooked in various ways but the most popular and delicious is Parshe Maacher Jhal. This is a pungent , spicy dish with a mustard gravy. The recipe below is very easy, and if you cannot find Parshe, you can use Tilapia, or Tangra.

First the fish has to be cleaned and then washed very well before cooking. The fish is then fried or sautéed. The fish are fried briefly. It’s dropped in very hot oil and flipped over once. Then it is taken out of the oil and set aside. This is to seal in the juices, it also keeps the fish intact in the gravy, does not disintegrate. It is a spicy dish and is eaten with cooked rice.After frying, it is added into a gravy Mustard paste, salt , turmeric and chilli powder.

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INGREDIENTS

  • Parshe 6 pieces, ( approximately 500 gm) cleaned , gutted and washed
  • Mustard seeds 2 tablespoons yellow mustard and 1/2 tablespoon of black mustard seeds
  • Mustard oil 6 to 8 tablespoons
  • Water 1/2 cup
  • Yogurt 2 teaspoons
  • Turmeric pwd 1/4 tsp
  • Salt 1 tsp
  • Chilli powder 1/4 tsp
  • Nigella seeds ( Kalo Jire) 1/4 teaspoon
  • Green chilies slit 4 to 6

Prepping

  • Clean and gut the fish and wash well. Sprinkle 1/4 teaspoon of salt and 1/4 teaspoon of turmeric powder on the fish, set it aside.
  • Gather all the dry spices, salt, chilli powder and turmeric powder
  • Slit the green chillies
  • Soak the mustard seeds together in a cup with about 1/4 cup water for 30 minutes.
  • Strain the water out with the help of a sieve.
  • Put the mustard seeds in a grinder. Add a pinch of salt and 1 green chilli. Grind it to a paste.
  • Transfer the mustard paste into a small bowl and keep aside.

Method

  • Heat the 8 Tablespoons of Mustard Oil in a kadai / wok / frying Pan
  • Saute the Fish one or two at a time. Take it out of the kadai. Keep it on a dish. Fry all the 6 fishes.
  • Once the fish is fried there will be some oil left over in the Kadai. Use the same oil ( you can reduce the amount if you want ) to make the gravy
  • Temper the oil with 1 slit green chilli and the 1/4 tsp Kalonji ( Nigella) seeds
  • Add the yogurt, turmeric powder, salt, and chili powder to the mustard paste. Mix in a couple of teaspoons of water. Combine the ingredients to make a paste.
  • Once the green chili, turns a little brown, pour the mustard paste into the kadai.
  • Keep stirring , till the raw smell of the spices are gone and the oil separates around the edges.
  • Add the 1/2 cup of water, and the slit green chilies and bring the gravy to a boil.
  • Once it starts boiling add the fried /sauteed fish to the gravy.
  • Cover with a lid and reduce the heat.
  • Let it simmer for about 2 or 3 minutes on low heat. Taste and adjust the salt if needed.
  • Transfer to a serving dish and enjoy with hot cooked rice.

Parshe Maacher Jhal (Bengali Mustard Fish Curry Recipe)

A simple Bengali mustard fish curry made with Parshe fish and green chilies, perfect with steamed rice. Parshe is a delicate Grey Mullet fish considered a delicacy by Bengalis. The recipe involves cleaning, frying the fish, and creating a spicy mustard gravy with ingredients like yogurt, turmeric, and chilli powder. The dish is typically served hot with cooked rice, offering a flavourful dining experience.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 persons
Course: Main
Cuisine: Bengali , Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 500 grams Parshe Fish I got 6 pieces
  • 2 teaspoon yellow mustard seeds
  • 1/2 teaspoon black mustard seeds
  • 1/2 cup water
  • 2 teaspoons yogurt
  • 1 teaspoon salt plus more
  • 1/4 teaspoon turmeric powder ( holud) plus a little more
  • 1/4 teaspoon Chilli powder
  • 1/4 teaspoon Nigella seeds ( Kalo Jire)
  • 6 to 8 Tablespoons Mustard oil
  • 4 to 5 whole Green chillies spicy variety

Equipment

  • 1 Wok or Pan
  • 1 Grinder

Method
 

  1. PREPARATION
    Make the mustard paste – Soak the black and yellow mustard seeds in 1/2 cup of water for at least 30 minutes. Drain out the water with the help of a sieve. grind the soaked seeds in a grinder wit a pinch of salt and 1 green chilli. You may need to add a couple of spoonfuls of water to get a nice smooth paste.
    Clean the fish – Remove the gut and wash drain out the water and sprinkle 1/2 tsp Salt and a pinch of Turmeric powder on the fish. Coat the fish with I
    In a bowl mix the the Mustard paste, 1/4 teaspoon of Turmeric powder, and 1 teaspoon of Salt, and 1/4 tsp of Chilli powder, and 2 teaspoon of Yogurt with 1/4 cup of water. This is for the gravy.
  2. HOW TO MAKE THE GRAVY.
  3. Heat a wok or a big pan, add i=oil and let it be smoking hot.
  4. Add a fish ,to the oil, after a 2 seconds turn the fish over so that the fish get sauteed on both sides. Remove from the wok and keep on a plate. Fry all the fish this way and keep aside
  5. If there is more than 2 Tablespoons of oil left in the wok after frying all the fish then pour out some so that there is about 2 Tablespoons still remaining.
    TADKA ( PHORON) Add the Slit Green chillies, and the Nigella seeds to the hot oil
  6. After a minute or so, pour the mustard salt turmeric mixture you had made onto the Tadka. (phoron). Stir well
  7. Keep stirring till the oil bubbles around the mustard paste.
  8. Pour in the 1/2 cup of water, and Stir well. Add the slit green chillies. Let it boil for a minute or so
  9. Gently Drop the fish one by one into the gravy. Let it simmer for at least 3 minutes.
  10. The gravy will thicken as it boils. fish has to cook in the gravy for at least 3 to 5 minutes.
  11. Switch off the heat and transfer to a serving dish.
  12. Best served hot with hot steamed rice..

Notes

Adjust the number of green chilies according to your spice preference
Always use mustard oil for authentic Bengali flavour.
Do not fry the fish too much, as it can become hard.
Be very careful when frying the fish. It will splatter, so stand as far as possible or use a plate as a shield.
Adjust the number of green chilies according to your spice preference.

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Bhetki Maacher Paturi: Steamed Fish Wrapped in Banana Leaf

Bhetki is called Barramundi or Asian Sea Bass in English. We make various dishes with Bhetki. This dish, Bhetki Maacher Paturi is easy to make and is healthy and delicious. Basically a piece of fish and some mustard paste is wrapped in banana leaf and steamed. You could use other fish too if Bhetki is not available, like Red snapper fillet, or Tilapia fillet. If Banana leaf is not available you can wrap with Foil or Parchment paper, like in Fish en Papillote.

The steps are

  1. Cut the banana leaf into approximately 12 inch pieces
  2. Clean and filet the Bhetki, then cut into approximately 2 inch pieces.
  3. Make the mustard paste
  4. Wrap the fish pieces with a little of the mustard paste.
  5. Steam the parcels of fish.

Ingredients

  • Yellow Mustard seeds ( Sorshe, Sarason ). 4 Tablespoons
  • Bhetki fillet cut into 2 or 3 inch pieces, used 8 pieces
  • Turmeric powder ( Holud, Haldi ) 1/2 teaspoon
  • Mustard oil ( Sorsher tel, Sarason ka tel ). 2 tablespoons plus more for brushing the leaves with.
  • Coconut ( Narkel, Nariyal ) grated or pieces 5 tablespoons
  • Green chillies ( Kancha lonka, Hari mirch ) 10 pieces ( hot and spicy)
  • Salt ( noon, namak). 1/2 teaspoon and 1/2 teaspoon
  • Banana leaves ( kola pata, kela patta ) 8 pieces
  • Water ( Jol, Paani)b1/2 cup or just enough to make the mustard paste.
  • Twine or thread ( dhaga ). for tying the parcels

Prepping

Wash and marinate the pieces of fish with 1/2 teaspoon of salt and 1/4 teaspoon of turmeric powder. By the time the mustard paste is done the fish will be marinated.

If you get a whole Banana Leaf cut along the mid vein to get 2 long pieces, then cut each into 12 inch pieces. Wash well. Then soften the leaves. ( below is the video of How to soften the Banana leaf) )

In a bowl soak the mustard seeds with a little water for about 1/2 hour. After 30 minutes, drain out the water and grind it in a blender / grinder (or on a stone) with the 4 tablespoon of coconut grated and 1 or 2 hot green chilies. Add just enough water to be able to grind but just enough to make a paste, not a slurry.

Now we are ready to wrap the fish in the leaf

How to Soften the Banana leaves

The fresh Banana leaves cannot be folded because they tear along their veins. so we have to soften them.

1 Dip the leaves in boing water for just a couple of minutes. You will seethat the leaves will become soft and pliable.

2 The other way to heat it over a stove. Or heat it on a big pan for a few minutes.

Both methods work well but I prefer the First one.

1st method pf softening banana leaf
2nd method of softening the Banana leaf

Dry the leaf as much as possible before wrapping the fish in it.

How to Wrap

Add the Mustard oil, and salt to the Mustard paste, and mix it well. Taste it so that the seasoning is right. It should be a little spicy.

Take one leaf and put it on a plate with the right side up

Place 1 teaspoon of mustard paste ( use less if you prefer) in the middle of the leaf.

Place the piece of Fish on the Mustard paste and put a teaspoon of the mustard paste on the fish and top it with a Chili, ( slit the chili if you like very spicy)

Wrap the 2 long sides first over the fish, then wrap the other sides over.

Tie it with a piece of thread or twine. You can also use a toothpick to pin the folds if you want. 1 parcel made

Keep this on a plate. Finish wrapping all the fish pieces .

Place them in a steaming basket or whatever steamer you have, and steam for 5 to 6 minutes on one side the flip the parcels and steam for about 5 minutes.

To serve remove the string, and serve the fish in the banana leaf or you can remove the leaf and serve only the fish. I serve with the leaf but the string removed. This is best with hot cooked rice.

How to wrap the fish step by step photos

Bhetki Maacher Paturi (Steamed Fish in Banana Leaf with Mustard)

  • Servings: 4
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Ingredients

  • Bhetki (Barramundi/Asian Sea Bass) fillet – 8 pieces (2–3 inch pieces)
  • Yellow mustard seeds – 4 tbsp
  • Fresh grated coconut – 5 tbsp
  • Green chilies – 8–10 (adjust to taste)
  • Turmeric powder – 1/2 tsp (1/4 tsp for marinade + 1/4 tsp for paste if desired)
  • Salt – 1 tsp total (1/2 tsp for fish + 1/2 tsp for paste)
  • Mustard oil – 2 tbsp (plus extra for brushing leaves)
  • Banana leaves – 8 pieces (about 12 inches each)
  • Water – about 1/2 cup (just enough to grind mustard paste)
  • Twine/thread or toothpicks – for tying

Directions

  1. Wash the fish pieces and marinate with 1/2 tsp salt and 1/4 tsp turmeric. Set aside for 20–30 minutes.
  2. Soak mustard seeds in water for 30 minutes. Drain and grind with grated coconut and 1–2 green chilies, adding just enough water to make a smooth paste (not watery).
  3. Add mustard oil and remaining salt to the mustard paste. Mix well and taste for seasoning.
  4. Cut banana leaves into 12-inch pieces. Wash and soften them:
  • Dip in boiling water for 1–2 minutes, OR
  • Gently heat over a stove or pan until pliable. Dry the leaves before using.
  1. Place one banana leaf on a plate, shiny side up. Spread 1 teaspoon mustard paste in the center.
  2. Place one piece of fish over the paste. Spread another teaspoon of mustard paste on top and add a slit green chili if desired.
  3. Fold the long sides over the fish, then fold the shorter sides to make a sealed parcel. Tie with twine or secure with a toothpick.
  4. Repeat for all fish pieces.
  5. Arrange parcels in a steamer. Steam for 5–6 minutes on one side, flip carefully, and steam another 5 minutes.
  6. Remove from steamer. Untie and serve in the banana leaf or remove leaf before serving.

Serve hot with plain steamed rice.

Rita's Recipes2 Comments

Light and Aromatic Rui Fish Curry Recipe. ( Rui Maacher Patla Jhol)

This Dish is made with very few spices and only a few vegetables. It is something we have when recovering from an illness. We also enjoy it on very hot summer days. It is light, and aromatic and easy to digest, with protein and vegetables in one dish. I have used Rui Maach (or Rohu, Carp in English). Rui is a fresh-water fish, not fatty but has bones. Tilapia or Snapper can be used instead of Rui . Aloo ( Potato) and Potol ( or Pointed Gourd ) are the vegetables I have used. If Potol is not available, then you can use Begoon ( Eggplant ) and Jhinge (Ridge gourd). You can even use Sem (Broad Beans).

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The Fish: Rui maach and Katla Maach (or Carp ), are both fresh water fish. They can grow big . For this Jhol it is best too buy the small one. The older the fish the more fatty the fish gets, and that is not suitable for this dish. Another fish that can be used is Magur Maach, ( walking Catfish) a freshwater air-breathing fish scientifically known a (Clarias batrachus).

Potol or Pointed Gourd: this vegetable is avaiable in the summer months in India.

Aloo or Potato.

Ginger : It is essential to use fresh ginger. It is the most important ingredient in this recipe.

Fresh Coriander leaves/ Cilantro.

Mustard oil: Most Bengali food is cooked in Mustard oil, but in this recipe you can you can use vegetable oil too.

To make this Jhol

First we Fry or saute the fish a little and keep aside in a dish

Next sautee the Aloo and Potol in the oil left over from frying the fish. Remove from the wok and keep aside in a dish.

In the oil that is left, add the Tadka / Phoron ( seasoning).

Then add the spices / masalas to the tadka and

Then add the vegetables and water, cover and cook the vegetables bore adding the Fish.

Light and Aromatic Rui Fish Curry Recipe. ( Rui Maacher Patla Jhol)

A traditional Bengali Rui Fish Curry (Rui Maacher Patla Jhol) made with Rohu fish, potatoes, pointed gourd, and a few simple spices. This light, aromatic, and comforting curry is perfect for everyday meals and is best enjoyed with steamed rice.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 persons
Course: Main Course
Cuisine: Bengali , Indian
Ingredients Equipment Method

Ingredients
  

Tadka/ Phoron or Seasoning
  • 4 Pieces Rui / Rahu ( Carp )
  • 10 t0 12 seeds Methi ( Fenugreek ) seeds
  • 1/4 Teaspoon Sorshe (Mustard ) seeds
For the Jhol ( Gravy )
  • 1/2 Cup Sorshe tel (Mustard oil )
  • 1 or 2 Aloo ( Potato)
  • 4 or 5 Potol ( Pointed Gourd )
  • 1 Tablespoon Ada bata (Ginger paste or grated)
  • 1 teaspoon Dhone (Dhania or Coriander powder)
  • 1 teaspoon Jire ( Jeera or Cumin powder)
  • 1/2 teaspoon Noon (salt)
  • 1/4 teaspoon Holud (Haldi or Turmeric powder) 1/4 teaspoon
  • 1 to 1 &1/2 cups Jol (water )

Equipment

  • 1 Kadai/wok or pan
  • 1 Grinder
  • Peeler, Knife and cutting board

Method
 

Preparation
  1. Wash the fish and drain out all the water. Then sprinkle a pinch of salt and Turmeric (Haldi powder) and rub it all over the pieces. Let the fish marinate while you get all the other ingredients.
  2. Peel and cut each potato into 4 pieces
  3. Partially peel the Potol, cut off the tips then slice them into approximately 4 disks ( if the potol is small the just half it)
  4. Finely grate about 1 inch piece of Ginger. Ginger is added toward the end of the cooking
  5. Gather all the Tadka ingredients in a plate
  6. In a bowl mix the Coriander powder, Cumin powder Haldi Powder, and salt with 4 tablespoons of water.
  7. Chop the Coriander leaves, and Slice the lemons or limes and keep aside
How to make the Jhol/ Gravy
  1. Heat the oil in a Kadai / wok or a pan.
  2. When it is smoking hot, drop the fish pieces in and reduce the heat a little. Be very careful as the oil may splatter
  3. After about 2 minutes, you flip them over. Wait a minute or two, then remove it from the oil. Keep it on a plate.
  4. In the same oil add the Potol and Aloo pieces and fry it a minute or two. [This step is optional], Take out the Aloo and Potol pieces and keep aside on a plate.
  5. Lower the flame and Pour out some of the oil into a small bowl. We will use only about 2 Tablespoons of the oil for the jhol.
  6. To the remaining hot oil gently add the Tadka/ Phoron/ seasoning of 1/4 tsp of Mustard seeds and 10 t0 12 Methi seeds. The mustard will splutter, and the Methi will turn a dark brown, DO NOT let the Methi turn black.
  7. Add the spice mixed with water to the Tadka in the Kadai.
  8. Stir till the raw spice smell goes and the oil separates around the masala
  9. Add the Potol and Aloo pieces to the masala in the kadai and stir fry a minute or two
  10. Add the water and cover the kadai, let the vegetables simmer on low heat for about 8 to 10 minutes.
  11. Take off the cover and check to see if the vegetables are soft and can be cut with a spoon. if not soft then cover and simmer a couple of minutes more.
  12. Once the vegetables are done, add the ginger paste. Add the fish pieces to the gravy in the kadai. Simmer for 3 to 4 minutes and then switch off the flame.
  13. Transfer to a serving dish , sprinkle some coriander leves on top before serving.
    14. This Jhol or Fish curry is best eaten with plain cooked rice. Place a piece of fish on a serving of cooked rice. Add a couple of pieces of vegetables, specifically Potol and Aloo. Then squeeze a few drops of lime or lemon juice on the Rice and Jhol. Enjoy!

Rita's Recipes1 Comment

Authentic Bengali Shorshe Chingri Recipe | Mustard Paste Shrimp

Chingri or Shrimp with mustard paste is spicy dish with a distinct taste of mustard, it is an easy and quick dish to make and is delicious eaten with some boiled rice. You can use any kind of Shrimp you have, big or small. In this recipe I have used medium sized shrimp.

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*How to make the mustard paste:

Soak 2 tablespoons of yellow mustard seeds in half a cup of water, (or you can take half yellow and half black mustard seeds if you like more pungent flavour of mustard) . Drain out the water with the help of a sieve before grinding .

Put the mustard seeds into a grinder with 1 green chilli and a pinch of salt, add 2 tablespoons of water and grind it into a thick paste. Then use the amount given in the recipe.

If you don’t have a grinder that can grind with liquid you can use a coffee grinder. For the coffee grinder you have to Grind 3 tablespoons of mustard seeds first into a powder and then soak it with about 2 or 3 tablespoons of water for at least 15 minutes,to make a paste before using it

The Shrimp or Chingri

Whether you use small shrimp or the bigger ones, the first thing we do is clean and wash them very well. First remove the shell keeping the heads and the tail on. Then cut out and discard the antennas and the legs. Or you can discard the whole head. Along the centre back of the shrimp’s body you will see a black line, make a slit along the line and remove the thin black thread like thing. Now wash the shrimps thoroughly. Drain out as much water as possible and sprinkle some salt and turmeric powder on the shrimps, rub the salt and turmeric powder all over the shrimp and cover and keep aside . OR you can buy already cleaned Shrimps which you only need to wash and add the turmeric powder and salt to it.

Ingredients

  • Chingri or Shrimp. 200g
  • Sorshe tel or Mustard Oil 2 to 3 Tablespoons
  • *Sorshe bata or *Mustard Paste 1&1/2 Tablespoons
  • Noon or Salt 1/2 tsp
  • Holud or Turmeric powder 1/4 teaspoon
  • Knancha lonka or Green chilies 2 slit

Method

  • In a microwave safe dish arrange the shrimps or chingri maach.
  • Add the Mustard paste, salt and turmeric powder, and slit green chillies. Pour in the mustard oil.
  • Mix all the paste etc with the shrimps well. All the pieces should be covered with it. If you want extra gravy you can add 2 tablespoons of water. I usually don’t because there is water in the paste.
  • Cover with a plastic wrap and put it in the microwave . Cook on full power for 3 minutes, then take the dish out of the microwave, take off the cling wrap and flip the shrimps. Put the wrap back on and pop the dish into the microwave again for 2 minutes.
  • The Shorshe Chingri or Shrimp in mustard sauce is ready. Serve with some plain boiled rice.

Authentic Bengali Shorshe Chingri Recipe | Mustard Paste Shrimp

This is flavourful shrimp dish, Chingri or Shrimp with mustard paste, is quick and easy to prepare. Soak mustard seeds, grind with green chilli and salt to make the paste. Clean and season the shrimp with turmeric and salt, then mix with mustard paste, turmeric, salt, green chilies, and mustard oil. Microwave for a delicious meal.
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Prep Time 1 hour
Cook Time 5 minutes
0 minutes
Total Time 1 hour 5 minutes
Servings: 2 persons
Course: Main, Main Course
Cuisine: Bengali , Indian, Bengali., Indian
Ingredients Equipment Method

Ingredients
  

  • 200 grams Shrimps or Chingri Cleaned and washed
  • 3 Tbsp Mustard oil or Shorshe tel
  • 1&1/2 Tbsp Mustard Paste or Sorshe Bata
  • 1/2 tsp. Salt
  • 1/4 tsp. Turmeric powder
  • 4 or 5 whole Green Chillies slit the chillies

Equipment

  • 1 Grinder
  • 1 microwave safe dish with lid

Method
 

  1. *How to make the mustard paste:
  2. Soak 2 tablespoons of yellow mustard seeds in half a cup of water, (or you can take half yellow and half black mustard seeds if you like more pungent flavour of mustard) . Drain out the water with the help of a sieve before grinding .
  3. Put the mustard seeds into a grinder with 1 green chilli and a pinch of salt, add 2 tablespoons of water and grind it into a thick paste. Then use the amount given in the recipe.
  4. If you don’t have a grinder that can grind with liquid you can use a coffee grinder. For the coffee grinder you have to Grind 3 tablespoons of mustard seeds first into a powder and then soak it with about 2 or 3 tablespoons of water for at least 15 minutes,to make a paste before using it
preparation steps
    Whether you use small shrimp or the bigger ones, the first thing we do is clean and wash them very well. First remove the shell keeping the heads and the tail on. Then cut out and discard the antennas and the legs. Or you can discard the whole head. Along the centre back of the shrimp’s body you will see a black line, make a slit along the line and remove the thin black thread like thing. Now wash the shrimps thoroughly. Drain out as much water as possible and sprinkle some salt and turmeric powder on the shrimps, rub the salt and turmeric powder all over the shrimp and cover and keep aside . OR you can buy already cleaned Shrimps which you only need to wash and add the turmeric powder and salt to it.
      How to make the sorshe chingri
      1. In a microwave safe dish arrange the shrimps or chingri maach.
      2. Add the Mustard paste, salt and turmeric powder, and slit green chillies. Pour in the mustard oil.
      3. Mix all the paste etc with the shrimps well. All the pieces should be covered with it. If you want extra gravy you can add 2 tablespoons of water. I usually don’t because there is water in the paste.
      4. Cover with a plastic wrap and put it in the microwave . Cook on full power for 3 minutes, then take the dish out of the microwave, take off the cling wrap and flip the shrimps. Put the wrap back on and pop the dish into the microwave again for 2 minutes.
      5. The Shorshe Chingri or Shrimp in mustard sauce is ready. Serve with some plain boiled rice.

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      FISH CURRY: Aar maacher kalo jire kancha lonkar jhol ( Catfish curry with nigella seeds and green chilies)

      Aar Maach is a variety of catfish. This fish does not have scales on the skin like the Carps (Rui, Katla, Mrigel) or Hilsa. It also has very few bones, which makes it easy to eat, especially for children. I like to use this fish when cooking for guests. They might not be comfortable with Rui or Katla (Carp) or any of the Bengali favourites like Iilish, Koi, etc. When I am cooking for my young grandkids this is the fish I love to cook.

      This curry recipe is very easy and quick. It serves as a Basic Gravy Recipe. Instead of Aar Maach (Catfish), you can use any fish you wish to eat. The fish can be big or small, with bones or without bones. To this gravy just add the fish you want, and you have a fish curry in a few minutes.

      How to make the Maacher Jhol

      1. Marinate the fish pieces
      2. Gather the ingredients
      3. Fry the fish pieces ( optional)
      4. Make the gravy, bring it to a boil
      5. Add the Fried or not-fried fish to the gravy
      6. Simmer the fish in the gravy for a couple of minutes and it is ready to serve.

      Ingredients

      It will take approximately 45 minutes to make this Curry, from marinating to serving. Serves 3 to 4 persons.

      • Aar Maach ( Catfish ) 500g
      • Kancha Lonka ( green chillies 0r the thai red chillies). 4
      • Kalo Jire ( Kalonji, Or Nigella seeds) 1tsp
      • Holud ( Haldi or Turmeric powder) 1/4 tsp plus 1/4 tsp for marinating the fish
      • Lonka powder ( mirchi or Chilli powder) 1/4 tsp ( optional)
      • Fresh tomato puree 1 cup. (or 1/4 cup of canned tomato puree)
      • Mustard oil (Sorshe tel) ( or any vegetable oil) 1/4 cup
      • Salt 1tsp Plus 1/2 tsp for marinating the fish
      • Water ( Paani). 1 cup

      The Aar Maach is cut into this kind of pieces, it can be filleted too, and then cut into pieces. Then marinated for 30 minutes with salt and turmeric powder.

      The pieces were fried a bit to hold their shape. This prevents them from disintegrating when put in the Jhol ( gravy).

      BUT, you can add the raw fish to the gravy if you want to use less oil.

      The ingredients used are: Tomato puree, Turmeric powder (Holud or Haldi), Nigella seeds (Kalo jire, Kanonji) , salt ( Noon, namak), Green chilies (kancha lonka), Mustard oil ( sorshe tel) and water ( jol,paani).

      Method

      • Wash the pieces of fish. Drain out the water as much as possible. Rub 1/4 tsp turmeric powder and 1/4 tsp of salt on all the pieces. Let the fish marinate for at least 1/2 hour. You can also marinate the fish in the fridge up to 3 hours if you are going to cook it later.
      • Slit the green chilies ( kancha lonka).
      • Chop the fresh tomatoes and put it in the blender and make a puree.
      • In a bowl mix the puree, turmeric powder ( haldi or holud), salt (Noon or Namak) and chilli powder( mirchi p ( optional), and stir it well and keep aside
      • Heat the oil in a wok, kadai, or deep frying pan. Make sure it is very hot, smoking hot. If you try to fry fish in oil that is not hot enough the fish will stick to the pan.
      • Drop a piece of fish in the hot oil. Flip it soon. Take it out of the oil in a minute. Keep it aside on a plate. Repeat this till all the pieces are fried. You may not want to fry the fish, in which case skip this step.
      • Now spoon out some of the hot oil so that there is only about 2 tablespoon oil left in the Pan.
      • Add the Kalongi or Nigella seed, and 1 green chilli ( kancha lonka) to the oil in the pan, this is the Tadka (seasoning)
      • After a minute add the tomato puree, turmeric, salt ,mixture to the tadka. Be careful it might splatter.
      • Keep stirring and frying till the oil bubbles can be seen around the masala. ( see the photo) below
      FRY TILL LITTLE BUBBLES OF OIL SEPERATES AROUND THE GRAVY MASALA
      • Add the water. Stir well. When the gravy starts boiling, gently drop the fish pieces (aar maach) into the gravy. Add the rest of the green chilies.
      • Reduce the heat and let it simmer for about 5 minutes. Taste to see if the salt is perfect.
      • Transfer the Maacher jhol into your serving dish and serve hot with plain cooked rice.

      This jhol is one that can be used with any fish. I have used Rui ( carp), Tilapia, Snapper, Perch. The method is the same as above. Once the basic gravy or jhol is made, you can add any fish of your choice. Simmer a few minutes to produce a quick and delicious Fish Curry.

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