Bengali Style Mackerel Fish In Mustard Paste Gravy Or Sorshe Mackerel
In almost every Bengali Family one or two days are reserved for Vegetarian meals. In those days We usually eat total Vegetarian Dishes without Onion & Garlic. As in Bengali Cuisine Onion, Garlic & Masoor Dal is considered as Non-Vegetarian. In those Vegetarian Meals Mung or Mug Dal takes an important part of the Meal. Bhaja mooger dal is a Bengali delicacy. The split moong dal is roasted in ghee/oil till it turns deep golden (not brown) and gives a nutty aroma. Sometimes it is dry roasted as well. It is then cooked and tempered with spices which only enhance the flavor.It makes the plain dal even better in taste and flavor. Usually thinly sliced Potato or Bringle fries are served with this Dal.
Mackerel is a very tasty sea fish with very strong flavor and very similar to Bengali "Hilsha" fish. This fish is very healthy and full of Omega-3 fatty acid. This fish cooks in its own oil. You do not need lots of oil to cook this fish. It releases lots of oil when you add the fish into the pan. Here is another similar recipe with Hilsha fish I have tried with Mackerel fish. Here it is.
Steps to Prepare
First marinate the fish steaks with some salt and Turmeric powder and keep aside for 30 minutes. After 30 minutes heat 1 1/2 tablespoon of mustard oil in a pan, add marinated fish steaks and lightly fry them.
After lightly frying take them out of the pan and place into a bowl. You can see the oil of the pan is almost double after frying the fish.
So you do not need any excess oil for rest of the cooking. Now in the same oil add Kalongi and Green Chilies and fry for few seconds.
Add potato slices and fry till they are golden brown. Now take a bowl and add the Black Mustard paste, 1 cup water, salt to taste and turmeric powder and mix them.
Add the Mustard paste mixture to the pan along with the fried fish steaks, cover the pan and cook over medium heat till the potatoes are cooked enough.
Check if the potatoes are cooked or not, if cooked then turn off the oven and let the curry stand for 5 minutes and then serve with steamed rice.
Serve it with White Rice and Fried Eggplant and Papad
Mung Dal sometimes creats acidity. If it is lightly roasted, it will never make any Acidity.