Bata Macher Shorshe Bata | Labeo Bata Fish Curry in Mustard Sauce

Bata Macher Shorshe Bata | Labeo Bata Fish Curry in Mustard Sauce

Author: Rumki Paul
Course: Side Dish
Cuisine: Bengali
Preparation Time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 5 Persons

Bata Macher Shorshe Bata is a very popular and delectable dish which is cooked very often in every Bong house. In this preparation, fried Labeo Bata Fishes are cooked in Mustard seeds paste with some chopped Tomatoes and green Chillies. This dish has the authentic flavour of Mustard paste and Bata fish and can be accompanied with steamed Basmati rice.

My mother is a brilliant cook and Bengali fish curry is her biggest forte in cooking. I have learnt most of the Bengali fish curry recipes from her. Since my childhood, I have seen her cooking Bata mach (Labeo Bata Fish) in many ways to create magic. This preparation is one of them.

Bata mach (Labeo Bata Fish) can be prepared in many ways e.g. with Mustard sauce, Poppy seeds paste, with seasonal vegetables like, Pointed Gourd (Parwal), Ridge Gourd, Cauliflowers etc. It can be prepared dry, with gravy or also as crispy fry too.

Bata Macher Shorshe Bata is a pure Bengali delicacy and of course the comfort food of every Bengali house. This dish is quite frequently cooked at houses. Though it tastes superb, still it is a very simple and easy recipe. It requires very limited ingredients to get prepared. But before jumping into the recipe, I would like to share few interesting facts about Bata mach (Labeo Bata Fish) and the recipe.

What is Bata mach (Labeo Bata Fish)?

Labeo Bata Fish is one of the most popular and easily available fishes in India and Bangladesh. It is commonly known as Bata Mach (Fish).

The main reason behind its popularity is that it is always available in market at affordable price. It is not a seasonal fish.

Next reason of its popularity is its amazing taste. It has fleshy body with very thin edible bones around its body other than single bone non-edible one.

How to cook Bata mach (Labeo Bata Fish)?

What kind of Mustard seeds to be used in this recipe?

Normally two types of Mustard seeds are used in cooking, yellow and black. Black Mustards have strong pungent flavour as compared to yellow Mustard seeds. Yellow seeds have a mild flavour.

Note: Sometimes few varieties of black Mustard seeds may have bitter taste.

How to cook Bata Macher Shorshe Bata?

In this recipe, I have used yellow Mustard seeds for the paste. Most of the people uses yellow Mustard seeds for this fish preparation.

Cooking fishes in Mustard sauce is an authentic Bengali preparation from old ages. In this recipe, I have used Tomatoes and green Chillies. I have not used any ground spice other than Turmeric powder. The main source of flavour of this dish lies in the combination of Mustard paste, green Chillies and Mustard oil.

For the gravy, I have soaked yellow Mustard seeds in Luke warm water for 10-15 minutes and have then made a smooth paste of them adding some green Chillies to it. Pure Mustard seeds paste goes awesome with Bata mach (Labeo Bata Fish) and smells heavenly. So, I have not added Poppy seeds or Coconut to prepare this paste.

Bata mach (Labeo Bata Fish) has its own strong flavour and it does not go great with flavoured Rice items. It tastes best with steamed Rice. This mouth-watering recipe can be a good option for your regular lunch because it hardly takes half an hour to get prepared.

Ingredients:

• Bata mach (Labeo Bata Fish), 10 medium pieces
• 1 teaspoon Salt
• 1 teaspoon Turmeric powder (Haldi)

• 4-5 tablespoons Yellow Mustard seeds
• 1-2 Green Chillies
• Water to make a smooth paste

• 1 Tomato, deseeded and chopped
• 2 Green Chillies
• ½ teaspoon Turmeric powder (Haldi)
• Salt to taste
• Mustard oil for cooking
• 1 cup Water for gravy (Quantity can be varied as per desire consistency)

1. Cut and clean the Bata mach (Labeo Bata Fish) and marinate them with Salt, Turmeric powder and keep them aside for 10 minutes.
   
   
   

2. On the other hand, soak Mustard seeds in Luke warm water for 10-15 minutes.
   
   

3. Put the Mustard seeds, green Chillies and a little water into a jar of mixer grinder.
   

4. Grind them for a minute and make a smooth paste with them.
   

5. Add Oil into the pan and wait until the oil is hot.
6. Put the flame in low and add the marinated fishes into the pan.
   

7. Fry them from both sides for a minute in medium high flame.
8. Once the bottom side is done, turn the fishes very gently and fry another side.
   

9. Spread kitchen tissues on a plate.
10. Once the fishes are done transfer them on that plate. Kitchen tissues will soak the excess oil.
    

    Tip: Don’t overcook the fishes, otherwise the fishes will become chewy. During the time of frying don’t turn the fishes more than two times. The fishes may break.
    

11. In the same pan if required add some more Oil and wait until the Oil become hot.
12. Add Tomatoes, green Chillies and give a nice mix.
    

13. Cover the pan and cook them in medium flame for 1-2 minutes until Tomatoes get tender.
14. Add the Mustard paste (Step 4) and stir them thoroughly.
    

15. Cover the pan and cook them in low flame for 2 minutes.
16. Add Salt, Turmeric powder and give a nice mix.
    

17. Cook it in low flame for 2 minutes.
18. Mix the masala thoroughly and add water.
    

19. Put the flame in high until the gravy starts simmering.
20. Put the flame in low and add the fried fishes (Step 10) into the pan one by one.
    

21. Cover the flame and let them cook in low flame for 2-3 minutes.
22. Switch off the flame and put the pan down.