Here is another Bengali Fish recipe Ilish Macher Doi Shorshe. Most of Bengalis love a Doi Shorshe recipe.
It’s a subtle curry, with a tang from the yogurt and a nod to the mustard oil if you use it for that pungent authentic flavour. Its just as fabulous with any oil you choose!
I used alot of green chillies as mine were very mild so choose according to the heat but the aromatic heat and freshness comes from the fresh chillies so it is essential. Also the mustard paste and yogurt will reduce some heat. If you want you can add some fresh ginger but I prefer this curry without. As for the mustard paste I usually seive it but decided to leave it more for esthetics today.
You can use lots of fish for this but a good oily fish works the best. I usually switch between Herring, Rohu, Mrigal or Ilish myself for best flavours.
It’s surprisingly not a complicated dish once you have the ingredients prepared. In this curry if you’re using Ilish you can choose to leave the fish raw or sauté before but it is recommended for any other fish variety you choose to use.
Elish fish/mach 6 peices
5 tbsp Plain yogurt
5 tbsp Mustard seeds paste
1 tsp Turmeric powder
1/2 tsp Cumin powder
1/2 tsp Nigella/kalonji seeds
1 tsp Salt
1/2 tsp Sugar
6 Slitted green chilli
Mustard oil preferably or veg oil
Marinate the fish with ½ tsp each of salt, chilli powder, turmeric powder. Keep it aside for 5 min.
Heat the pan and add a little mustard oil in it. Lightly fry the fish gently. Remove and set aside.
For the curry:
Blend the mustard seeds, green chillies with 3 tbsp water and blend to a fine paste. I used my Magic bullet.
Take a bowl. Add the mustard seed paste, yogurt, cumin powder, turmeric powder, salt and sugar. Mix it well. It will be used in the sauce.
Add about 4tbsp of oil into the same pan you fried the fish.
Add the Nigella seeds. Fry for about 30 secs till aromatic.
Add mustard seeds paste mixture. Cook in medium flame for a good couple of minutes to cook out a little of the rawness and for the oil to float.
Now add 1 cup of water and bring it to a boil then add fried fish.
Cover and cook for 5 min on a medium flame.
Now turn over the fish and cover it again for a further 5 mins on a medium/low flame.
Next taste it and adjust. Add more salt and sugar as per your taste.
Now cook in high flame for 2 mins just to thicken.
Turn off the flame. Your curry is ready.
Serve hot Doi Sorshe Rui with hot steamed rice.
Beat the yogurt well before adding to the curry to prevent splitting. Add on low heat and stir well.
Use a full fat thick yogurt preferably not the Asian set yogurt brands as they often have higher water content.
If you use ordinary veg oil just drizzle 1 tsp of mustard oil as garnish before serving for that zing!
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