There is something about this Bengali fish curry prepared in a spicy mustard gravy that warms your heart and soul. Tilapia Sorshe Jhal is a perfect blend of freshly ground black mustard seeds, green chilies, and mustard oil. The dish is simple yet flavorful, with chopped onions and Kashmiri red chilli powder as some other star ingredients of this lip-smacking dish. The combination of the meaty fish and spicy mustard sauce entices me to make this dish often for my kids at home, just like my mother used to do during my childhood.
Quick Facts:
- Tilapia sorshe jhal is a very common Bengali dish.
- The dish tastes tangy and spicy.
- It is traditionally served with steamed rice.
- Including 15 minutes of preparation and 10 minutes of marination, I take 45 minutes in total to cook this dish at home.
- 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 tbsp (made with black mustard seeds, green chilies and a little bit of salt)
- 2 Large-Sized Onions (finely sliced)
- Green Chilies: 8 pieces (slit vertically, 3 pieces used for making mustard paste)
- Turmeric Powder: 1 tsp
- Kashmiri Red Chili Powder: 1 tbsp
- Black Cumin Seeds: half tsp
- Mustard Oil: 4 tbsp
- Salt to Taste
- Water as much as required
How to Cook Tilapia Sorshe Jhal (Step by Step Images)?
1. Marinate Tilapia fishes with ½ tsp of turmeric powder and a bit of salt. Keep them aside for 10 minutes.
2. Place a wok on the clay stove and pour 3 tbsp of mustard oil into it.
3. Fry both sides of the tilapia fish (no need to deep fry) and then take them out and place them on a plate.
(Pro tip: Avoid over-frying the fish, as it can make the fish dry and firm.)
4. Add black cumin seeds to the remaining oil in the wok.
5. Add finely sliced onions and fry them until they turn light 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.
(Pro tip: Cook the mustard paste over medium-low heat to mellow its raw pungency while preserving its distinctive flavor.)
9. Add salt and the green chilies.
10. When the spicy mustard gravy comes to a boil, slide the fried 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 sorshe jhal is ready.
Recipe Variations
- I swap Tilapia with Rohu or Katla sometimes.
- For extra heat and umami flavor, I sometimes add a couple of slit green chilies in the end.
- To add to the taste and visual appeal, I often add a few finely chopped coriander leaves at the end. It does not overpower the mustard flavor.
- When I want to make a thicker gravy, I reduce the water slightly and cook it on a low flame before adding the fried fish.
Tilapia Sorshe Jhal Recipe Problem Solvers
Q: My mustard paste tastes bitter. Why?
A: The mustard seeds may be very old, or you may have overcooked it in Step 8. Always use fresh mustard seeds to make the paste and sauté it gently. It will not catch on the bottom and burn to taste bitter.
Q: I cannot fry the fish properly since they break apart in Step 3. What to do?
A: I faced this initially before I learned that Tilapia fish, being delicate, need gentle handling while frying. Also avoid stirring rigorously after putting the fried fish pieces into the gravy.
Q: My dish tastes bland and looks dull. What can I do?
A: It probably needs more salt. Taste and add some more. Also, add a pinch of turmeric powder for a brighter look in step 9.
Q: Can I make this dish with refined oil?
A: Yes, you can, but then the pungent smell may be a bit compromised.
Recipe Card:
Tilapia Sorshe Jhal
Ingredients
- Tilapia Fish: 500 gms cut and cleaned
- Mustard Paste: 3 tbsp made with black mustard seeds, green chilies and a little bit of salt
- 2 Large-Sized Onions finely sliced
- Green Chilies: 8 pieces slit vertically, 3 pieces used for making mustard paste
- Turmeric Powder: 1 tsp
- Kashmiri Red Chili Powder: 1 tbsp
- Black Cumin Seeds: half tsp
- Mustard Oil: 4 tbsp
- Salt to Taste
- Water as much as required
Instructions
- Marinate Tilapia fishes with ½ tsp of turmeric powder and a bit of salt. Keep them aside for 10 minutes.
- Place a wok on the clay stove and pour 3 tbsp of mustard oil into it.
- Fry both sides of the tilapia fish (no need to deep fry) and then take them out and place them on a plate.
- (Pro tip: Avoid over-frying the fish, as it can make the fish dry and firm.)
- Add black cumin seeds to the remaining oil in the wok.
- Add finely sliced onions and fry them until they turn light 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.
- (Pro tip: Cook the mustard paste over medium-low heat to mellow its raw pungency while preserving its distinctive flavor.)
- Add salt and the green chilies.
- When the spicy mustard gravy comes to a boil, slide the fried 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 sorshe jhal is ready.
