Tilapia Sorshe Jhal is a traditional Bengali fish curry dish that combines the flavors of tilapia fish with a spicy mustard gravy.
The term “Sorshe Jhal” translates to “spicy mustard gravy” in English, indicating the primary ingredient of the dish.
The pungent and sharp taste of mustard seeds gives a distinctive flavor to this preparation.
Simply follow my recipe to cook this dish at home.
Key Takeaways:
- The combination of tilapia fish and spicy mustard gravy creates a harmonious blend of flavors that is both tangy and spicy.
- It is traditionally served with steamed rice.
- The alternatives to this dish include Prawn or any fish sorshe jhal. You can also use chicken, paneer, mixed seafood, or vegetables to replace the tilapia fish.
The Ingredients:
- Tilapia Fish: 500 gms (cut and cleaned)
- Mustard Paste: 3 tbl spoons (made with black mustard seeds, green chilis and a little bit of salt)
- 2 Large Size Onion (finely sliced)
- Green Chilis: 8 pieces (slit vertically, 3 pieces used for making mustard paste)
- Turmeric Powder: 1 tbl spoon
- Kashmiri Red Chili Powder: 1 tbl spoon
- Black Cumin Seeds: half tbl spoon
- Mustard Oil 4 tbl spoons
- Salt to Taste
How to Cook Tilapia Sorshe Jhal (Step by Step Images)?
1. Marinate Tilapia fishes with ½ tablespoon of turmeric powder and ½ tablespoon of salt. Keep them aside for 10 minutes.
2. Place a wok on the clay stove and pour mustard oil into it. (you can use any heating medium)
3. Fry both sides of the tilapia fish (no need to deep fry) and then take them out and place them on a plate.
4. Add black cumin seeds to the oil.
5. Add finely sliced onions and fry them until they turn lightly brown.
6. Add Kashmiri red chili powder and a little bit of turmeric powder. Sauté for a few seconds.
7. Add a little bit of water and stir well.
8. Add mustard paste and sauté for 5 minutes. Then, add water according to desired gravy consistency.
9. Add salt and the green chilis.
10. When the spicy mustard gravy comes to a boil, slide the tilapia fish one by one into the wok.
11. Cook for a few minutes. Add 1 tablespoon of mustard oil for flavor. Place a lid on the pan.
12. Remove the lid after 2 minutes.
13. Tilapia sorsher jhal is ready and pour onto a serving plate. If you wish, garnish it with a few green chilies. Serve it with steamed rice.
Recipe Card:
Tilapia Sorshe Jhal
Ingredients
- 500 grams Tilapia Fish (cut and cleaned)
- 3 tablespoons Mustard Paste (made with black mustard seeds, green chilis and a little bit of salt)
- 2 pieces Onion (chopped)
- 8 pieces Green Chili (slit vertically, 3 pieces used for making mustard paste)
- 1 tablespoon Turmeric Powder
- 1 tablespoon Kashmiri Red Chili Powder
- ½ tablespoon Black Cumin Seeds
- 4 tablespoons Mustard Oil
- Salt to Taste
Instructions
- Marinate Tilapia fishes with ½ tablespoon of turmeric powder and ½ tablespoon of salt. Keep them aside for 10 minutes.
- Place a wok on the clay stove and pour mustard oil into it. (you can use any heating medium)
- Fry both sides of the tilapia fish (no need to deep fry) and then take them out and place them on a plate.
- Add black cumin seeds to the oil.
- Add finely sliced onions and fry them until they turn lightly brown.
- Add Kashmiri red chili powder and a little bit of turmeric powder. Sauté for a few seconds.
- Add a little bit of water and stir well.
- Add mustard paste and sauté for 5 minutes. Then, add water according to desired gravy consistency.
- Add salt and the green chilis.
- When the spicy mustard gravy comes to a boil, slide the tilapia fish one by one into the wok.
- Cook for a few minutes. Add 1 tablespoon of mustard oil for flavor. Place a lid on the pan.
- Remove the lid after 2 minutes.
- Tilapia sorsher jhal is ready and pour onto a serving plate. If you wish, garnish it with a few green chilies. Serve it with steamed rice.
