Golden Mustard Fish With Nutty Brown Rice Recipe

About this recipe

A traditional Bengali mustard fish curry paired with steamed brown rice, balancing bold flavors and nutrition for a perfect dinner.

Ingredients

• - Mustard Seeds
• - Nigella Seeds
• 500 ml Water
• 500 G Brown Rice
• 250g Green Chilli
• 20 g Turmeric Powder
• 10G Salt
• 200 ml Mustard Oil
• - Smiles-crispy Happy Potatoes-750 Gms

Instructions

1. Step 1: Marinate the fish pieces with turmeric powder and salt. Set aside for 15 minutes.
2. Step 2: Heat mustard oil in a pan until it reaches its smoking point, then reduce the heat. Fry the fish lightly on both sides and set aside.
3. Step 3: Grind the soaked mustard seeds with 2 green chilies and a pinch of salt into a fine paste. Add a little water if needed.
4. Step 4: In the same pan, heat 1 tablespoon of mustard oil and temper with nigella seeds.
5. Step 5: Add the cubed potatoes and sauté for 2-3 minutes. Sprinkle a pinch of turmeric powder.
6. Step 6: Add the mustard paste and sauté briefly. Pour in water and bring to a boil.
7. Step 7: Gently add the fried fish pieces into the gravy. Simmer for 8-10 minutes until the fish is cooked and the potatoes are tender.
8. Step 8: Adjust salt and spice levels. Add the slit green chili for aroma and flavor.
9. Step 9: Meanwhile, cook the soaked brown rice in a pot with water and a pinch of salt until tender and fluffy. Strain any excess water.
10. Step 10: Serve the steaming hot Sorse Maach with the brown rice for a balanced, flavorful dinner.