Mustard Coriander Fish/Sorshe Dhonepata die Bhola Bhetki

I’m not a very big fan of Bhola mach or Bhola Bhetki. But after my marriage when I had this dish for the first time, I really liked it a lot. I tried to figure out then what would be the ingredients went into that particular dish , as I was pretty novice earlier so couldn’t recognize all the stuffs. Just Dhonepata and Poshto (Poppy seeds) I thought, but no no it was Mustard which played the real trick behind that delectable taste. Later I’ve learnt this from my MIL, and cooked it many times whenever Bhola came to my home. 😀

The original recipe belongs to my hubby’s Granny. She was a wonderful person and cook, I’m dedicating this post of mine to her. 🙂

Mustard Coriander Fish/Sorshe Dhonepata die Bhola Bhetki
Mustard Coriander Fish/Sorshe Dhonepata die Bhola Bhetki

Mustard Coriander Fish/Sorshe Dhonepata die Bhola Bhetki

Ingredients

  • Fish- 6 pieces
  • Mustard paste- 3-4 tsp (you can mix yellow & black mustard seeds in equal proportion, if you want you can use only yellow mustard seeds or black mustard seeds for making the paste too. Don’t forget to add few green chilies when you are making the paste) or use store brought Mustard Powder. I’m using the readymade mustard powder these days. Same taste & very convenient to use.
  • Poppy seeds paste- 1 tbsp
  • Freshly chopped coriander leaves- 1 cup
  • Green chilies – 3-4
  • Garlic cloves – 7 or use Garlic paste- 1 tbsp
  • Nigella seeds/Kalonji/Kalojire- 1/4 tsp
  • Salt to taste
  • Turmeric Powder
  • Mustard oil

Method

Grind coriander leaves, garlic cloves and green chilies to a fine paste with 1/4 cup of water using a mixer. Keep aside.

Rub salt and a 1/2 tsp of turmeric powder on the freshly washed pieces of fish. Heat oil in a deep frying pan/kadai and shallow fry the fish pieces. Remove and keep aside.

In the remaining oil (there should be 3-4 tsp oil in the kadai, otherwise add some more oil) temper with nigella seeds. Now add the green paste along with the mustard-poppy seeds paste, mix briefly. Add 1/2 tsp turmeric powder and salt, mix well, add 1 cup water. Mix and give this a quick boil on high flame. Once boiled reduce the heat, add fish pieces. Cover and cook on low flame until the raw smell of masala goes (15 minutes max). Remove from heat. Your ‘Mustard Coriander Fish’ is ready.

Serve hot with steamed rice.

Note:

  • The gravy of this dish should be little thicker in consistency. So add water carefully.
  • This preparation can be done using Bhetki, Pabda and Pomfret fish also.
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2 Comments

  1. Hi Chandrima,
    Thanks for this lovely recipe. I tried it with 1/2 kg Bhetki and it came out wonderful.

    Regards,

     

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