It is an open secret now that I’m a fish lover. I really go gaga over any kind of fish. But I always regret that I don’t get fresh fishes where I live. So when I get a glimpse of a fresh fish it feels heaven to me.
As they say every dog has its day it was my lucky day. Not only I got some fresh fish but also one of my favorite one Tilapia. And the size of Tilapia/Telapia was large enough to make my heart jump in joy.
Though my all-time favorite combo is Tel Jhal Tilapia this time I decided to try a typical Bengali delicacy Telapia Sorshe Jhal or Tilapia in Mustard sauce. But as I wanted to relish my fresh Tilapia I made a little rich gravy instead of simple mustard sauce. Here is the recipe of Telapia Sorshe Jhal or Tilapia in Mustard Sauce.
Ingredients:
Tilapia fish: 2
Garlic: 4-5 cloves (See Tips)
Onion: 1, Large
Tomato: 1, fully ripe
Yellow mustard seeds: 4 tsp
Fresh green chillies: 4-5
Turmeric: 1 tsp + ½ tsp
Red chilli powder: ½ tsp
Lemon juice: 1-2 drops
Salt to taste
Sugar to balance
Mustard oil: 3-4 tbsp
Warm water: 1 cup
Preparation:
Clean the fish carefully.
Smear the fishes with ½ tsp of turmeric and salt. Keep aside for 15-20 mins. (See Tips)
Soak the mustard seeds in warm water for 30 mins approximately. Drain and change the water once or twice. (See Tips)
Discard the water and make a paste of mustard seeds and green chillies. (See Tips)
Combine salt, red chilli powder and rest turmeric with the mustard and green chilli paste. (See Tips)
Finely chop onion.
Finely chop the garlic or make a paste of garlic. (I used chopped version)
Roughly chop tomato and make a puree of it. (See Tips)
Heat mustard oil in a large skillet or pan. Fry fishes well on both sides until they are slightly brown in color. (See Tips)
Remove fishes from the pan. Add more oil if necessary.
Add garlic in the oil and fry them until they are golden.
Add chopped onion and fry until onion is translucent.
Add tomato puree and continue frying until raw smell is gone.
Now it’s time to add the mustard paste. Fry the paste until oil floats on the top.
Add water and let it boil. Adjust seasoning at this point.
Add fishes in the gravy and let it boil with a cover.
Turn once and let it boil for few more mins.
Once gravy thickens switch off the flame and transfer it to the serving bowl.
Serve with steamed white rice.
I made some Laal Shak Bhaja to complete my platter.
Tips:
1. To prevent dominating flavor of garlic use less garlic.
2. I made few slits on the fishes as I wanted the fish to soak the gravy completely.
3. If your mustard seeds are bitter in taste soak in water to discard the bitterness. Otherwise skip this step.
4. If you are using blender for making the paste grind for 1-2 secs and stop. Then grind again after few mins. If you are using dry grinder follow same stop and go procedure then mix water with the powder.
5. Many people use turmeric while grinding. But I prefer to add turmeric later as sometime excess turmeric can turn your mustard bitter.
6. Don’t add water while making puree of tomato.
7. Make sure your pan or skillet has enough room for large fishes to fry.
Really helpful and easily understandable. Dhonyobaad.. 😀
I like talapia fish . But this recipe you made are very good .