Sorsebatta diye Telapia/Telapia in Mustard Gravy | How to make Sorsebatta diye Telapia/Telapia in Mustard Gravy

1 review
Rate It!
ByRituparna Mukerji
Created on 29th Sep 2015
  • Sorsebatta diye Telapia/Telapia in Mustard Gravy, How to make Sorsebatta diye Telapia/Telapia in Mustard Gravy
Sorsebatta diye Telapia/Telapia in Mustard Gravyby Rituparna Mukerji
  • Sorsebatta diye Telapia/Telapia in Mustard Gravy | How to make Sorsebatta diye Telapia/Telapia in Mustard Gravy (15 likes)

  • 1 review
    Rate It!
  • By Rituparna Mukerji
    Created on 29th Sep 2015

About Sorsebatta diye Telapia/Telapia in Mustard Gravy

This is a quintessential Bengali recipe that is simple to make and yet exotic in its own place.

Sorsebatta diye Telapia/Telapia in Mustard Gravy, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Rituparna Mukerji. Sorsebatta diye Telapia/Telapia in Mustard Gravy is a dish which demands no explanations, it's a whole world of flavour in itself. Sorsebatta diye Telapia/Telapia in Mustard Gravy is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Sorsebatta diye Telapia/Telapia in Mustard Gravy by Rituparna Mukerji is perfect to serve 3 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Sorsebatta diye Telapia/Telapia in Mustard Gravy.

  • Prep Time0mins
  • Cook Time30mins
  • Serves3People
Sorsebatta diye Telapia/Telapia in Mustard Gravy

Ingredients to make Sorsebatta diye Telapia/Telapia in Mustard Gravy

  • Tilapia 2-3 pieces/250 grams
  • Salt 1/2 tsp
  • Turmeric powder 1/2 tsp
  • mustard oil 1/2 cup
  • kalonji 1/2 tsp
  • green chillies 2-3
  • black mustard seeds 1/2 tbsp
  • yellow mustard seedd 1/2 tbsp
  • green chillies 2
  • onion 1 (finely chopped)
  • garlic 2-3 cloves (finely chopped)
  • red chilli powder 1/4 tsp
  • turmeric powder 1/2 tsp
  • Salt to taste
  • sugar 1/4 tsp

How to make Sorsebatta diye Telapia/Telapia in Mustard Gravy

  1. Wash the fish thoroughly and clean the insides properly. Marinate them with salt, turmeric powder and 1 tbsp of mustard oil and set aside for 30 minutes.
  2. Make the mustard paste by grinding the black mustard seeds, yellow mustard seeds and green chillies together.
  3. Heat the mustard oil in a heavy bottomed kadhai and let it smoke. Switch off the heat and let the smoke disappear completely. Now switch on the heat and keep on a low flame, then carefully slide in the fish 2 pieces at a time.
  4. Increase the heat to medium and fry for 1 minute on both sides. If the oil gets too hot then lower the heat. The fish should be lightly fried.
  5. Once the fish pieces are fried, reduce the oil to 2 tbsp. Add the kalonji and green chillies to the oil and let them crackle.
  6. Add the chopped onions and fry till they turn translucent in colour.
  7. Add in the chopped garlic and fry till the aroma develops.
  8. Add the turmeric powder and red chilli powder and fry.
  9. Now add 1 cup of hot water and bring it to a boil.
  10. Put in the fried fish and cover and cook till its almost done.
  11. Finally put in the mustard paste and bring to a boil.
  12. Switch off the gas and add 1 tbsp of mustard oil into the gravy. Cover and let it rest.
  13. Serve warm with steamed rice.
My Tip: Soak the mustard seeds in a cup of hot water for 1/2 hour, this will help in elevating the flavours and also make grinding easier.

Reviews for Sorsebatta diye Telapia/Telapia in Mustard Gravy (1)

Annam Shri2 years ago
Great recipe! can we use Rohu fish instead of tilapia?
Reply

Cooked it ? Share your Photo