Sorshe Tilapia is a spicy Bengali style fish curry, where fresh Tilapia fish cooked with golden mustard paste and served with a steaming plate of rice. Known as a fleshy fish tilapia tastes great when cooked with a bit of more chillies that is how my mother used to cook back home. But definitely, it’s a personal preference how much heat you want in your fish curries. I cook Tilapia in two ways, one is this Mustard based curry which I like most, and another version I’ve learned from my MIL where she used potatoes cut into thick strips, shallow fried, and later added into a curry which has a tomato-onion based garlicky gravy. I’ll share that recipe some other time. Below is how I cook Tilapia with Mustard, I hope you’ll enjoy cooking it, and if you do please share your experience with me. 🙂
Sorshe Tilapia/Mustard Tilapia Curry
Sorshe Tilapia is a spicy Bengali style fish curry, where fresh Tilapia fish cooked with golden mustard paste and served with a steaming plate of rice.
- 6 Tilapia
- 4 tbsp Mustard paste (you can mix yellow and black mustard seeds in equal proportion, if you want you can use only yellow mustard seeds or black mustard seeds for the paste also.) or cook with ready to use mustard powder (cookme or sunrise) available in the market.
- 1 Potato medium sized
- Mustard oil
- ½ tsp Onion seeds/Kalojire/Kalonji
- 1 Onion (medium sized) thinly sliced
- Turmeric powder
- 1 tsp Kashmiri Mirch Powder
- 4-5 Green chillies
- 1 tsp Coriander leaves freshly chopped
Keep the mustard seeds on a strainer, wash under running water. Now grind them with green chillies and 1/4 cup water using your food processor until a smooth paste form (read note).
Peel and cut Potato into halves lengthwise, then cut each half lengthwise into 3 pieces. Wash and keep aside.
Rub salt and a 1/2 tsp of turmeric powder on the freshly washed pieces of fish. Heat 1/2 cup oil in a deep frying pan/kadai and shallow fry the fishes over medium heat, keep aside.
Now fry the potatoes, let them turn golden brown in color, remove & keep aside.
In the remaining oil (3-4 tbsp oil should be there in the kadai, otherwise add some more oil) temper with onion seeds. Once it splutters add onions and sauté them until light brown in color, add in 1 cup of water to it.
Next to add mustard paste, 3/4 tsp turmeric powder, kashmiri mirch powder, and salt. Mix well and give this a quick boil over high heat.
Once it boils lower the heat, add the fried fishes and potatoes. Cover and cook over low heat until potatoes are done (12-15 minutes approx.). Check salt and turn the heat off. Garnish with freshly chopped coriander leaves.
Serve hot with steamed rice.
- You can replace Tilapia with any other fish of your choice in this recipe.
- If you’re using ready to use mustard powder then make a separate paste of green chillies and add it while adding mustard paste into the curry.