Mullet Fish in mustard sauce (Shorshe bata diye Parshe Mach)

Hello everybody ! Hope you are having a good week.

I am having a very hectic week, huge work pressure at office. So this week’s posts are not as per the usual schedule. But I will still post at least 3 – a veg, a non veg and a beauty post for my lovely readers 🙂

Today I will be sharing with you a simple and easy Mullet recipe. This one is ideal as a side dish for an everyday lunch menu. During this hot summer I always prefer recipes which take less time to prepare, need less ingredients and also relatively less spicy. This recipe is all of this plus you have the beautiful blend of mustard sauce and mustard oil in the gravy. Mullets can be prepared in few other ways as well, but this one is the most popular and my favorite 🙂

Lets get started !


Preparation Time : 5 minutes

Make a thin slit in the belly portion and remove all the unwanted parts of the fish by applying a slight pressure. Also remove the gills from the fish head. Clean the mullets very well under running water. Place the clean fishes in a paper towel wrapped plate to make them dry.

Once the fishes are dry, remove the paper towel. Marinate each fish well with few drops of mustard oil, few pinches of salt and few pinches of turmeric powder.

Take a small bowl. Add 4 tablespoon of normal water. Soak yellow mustard seeds, black mustard seeds and poppy seeds for few minutes.

Cooking Time : 15 minutes

Ingredients :

  • Mullet fish (Parshe Mach) – 6, whole
  • Yellow mustard seeds – 1 teaspoon
  • Black mustard seeds – 1/2 teaspoon
  • Poppy seed – 1 teaspoon
  • Black cumin seeds (kala jeera) – 1/3 teaspoon
  • Green chilli – 4 to 6
  • Mustard oil – 6 tablespoon
  • Salt – as per taste
  • Turmeric powder – 1 teaspoon
  • Red chilli powder – 1/2 teaspoon

Recipe :

  1. Take a deep bottom frying pan. Add oil and let it heat up.
  2. When the oil heats up completely, add marinated mullets one by one into the oil.
  3. Turn the flame to medium. Turn sides in between. When the fishes have turned golden on both sides take them out in a paper towel wrapped plate.
  4. Now strain out the soaked black mustard seeds, yellow mustard seeds and poppy seeds. Add fresh water about 2 to 3 tablespoon. Add everything in a mixer grinder and prepare a smooth paste.
  5. Take out excess oil from the pan, let 2 tablespoon remain. Heat up the oil again.
  6. Add black cumin seeds. When they start to crackle, turn the flame to medium.
  7. Add spices – remaining turmeric powder, red chilli powder and few pinches of salt.
  8. As the spices start releasing oil, add mustard paste. Stir and mix with the spices.
  9. Now place the fried mullets into the sauce one by one side by side.
  10. Add 1 cup of warm water and slitted green chillies (keep some aside for garnishing).
  11. Cover the pan with a lid. Turn sides in between so that both sides of the fish are cooked evenly.
  12. Check the gravy once the fishes are done. It should not be too thick nor too runny. If it is too watery, you can increase the flame and let the water dry up.
  13. When everything is ready, turn the flame off.
  14. Drizzle few drops of mustard oil on top. Garnish with remaining green chillies.

Serve Mullet fish in mustard sauce hot as a side dish with plain rice.



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