Doi Shorshe Maach (Bengali Fish Curry)
- 500 grams Fish (Rohu, Katla or Seer fish)
- 1/2 teaspoons Turmeric
- 1/2 teaspoons Salt
- Mustard oil (As needed)
- 3 Onions (Medium, thinly sliced)
- 250 grams Yogurt
- 2 teaspoons Turmeric
- 2 teaspoons Red chilli powder
- 2 tablespoons Yellow mustard seeds (Soaked)
- 6 tablespoons White sesame seeds (Toasted)
- 1 cup Water (1/2 for grinding, 1/2 for base)
- 3/4 teaspoons Salt (To taste)
- 6 Green chillies (cut diagonally into 4-5 pieces each)
Wash and pat dry fish. Marinate the fish with turmeric and salt. Rest for 20 to 30 min.
Soak 2 tbsp of mustard seeds in 1/2 cup of water and keep aside. Toast sesame seeds on low to medium flame until it starts to change color. Keep aside.
In a wide skillet, add mustard oil. Shallow fry on both sides for 3 to 4 min. Do not deep fry. Keep aside.
In the same pan, add more oil (if needed). Lightly rub the sliced onions, add to the pan so that it covers the bottom of the pan (do not overcrowd). Fry onions until brown. Keep aside.
Grind soaked yellow mustard and roasted sesame seeds with 1/2 cup water into a smooth paste.
Whisk together yogurt, turmeric, chilli powder, ground mustard-sesame paste, salt, lime juice and 1/2 cup water until smooth.
Grease an earthen pot with mustard oil. Pour the whisked yogurt into it. Arrange the shallow fried fish gently over it. Add sliced green chillies, sprinkle half of the fried onions on top. Simmer on low flame for 20 to 25 minutes until fish is cooked through. Swirl the pot occasionally.
Adjust salt and spice. Add more lime juice if needed. Once done, top with the remaining fried onions. Rest for a minimum of 30 minutes to allow flavours to deepen.
Best fish to use - Firm, steak-cut fish works best. The fish should be fresh and here I have used seer fish to prepare the dish. Roku or Katla are the most traditional choices.
Homemade yogurt - I like to use fresh homemade yogurt for this recipe.
Mustard seeds - Mustard should be soaked for at least 20 minutes before grinding.