Wednesday, 15 February 2017

Sorshe Posto Dhonepata diye Bhola Bhetki / Mustard Poppyseed Coriander Fish

I never had this 'Bhola Bhetki' fish before marriage and used to think of this as a smelly fish. I have first tasted this fish when my MIL cooked it with coriander leaves and served me on a bed of rice, and it was not that bad. Today I have prepared this dish with a slight modification, when I have added some poppyseed paste alongwith mustard paste and it tastes awesome. Thoroughly enjoyed the new flavor. Will surely try this with other fishes too.


  • Fish- 6 pieces
  • Mustard paste- 3-4 tsp 
  • Poppy seeds paste- 1 tbsp
  • Freshly chopped coriander leaves- 1 cup
  • Green chilies – As per taste
  • Garlic paste- 1 tbsp
  • Nigella seeds/Kalonji/Kalojire- 1/4 tsp
  • Salt to taste
  • Turmeric Powder
  • Mustard oil
Grind coriander leaves, garlic cloves and green chilies to a fine paste with 1/4 cup of water using a mixer. Keep aside.
Rub salt and a 1/2 tsp of turmeric powder on the freshly washed pieces of fish. Heat oil in a deep frying pan/kadai and shallow fry the fish pieces. Remove and keep aside.
In the remaining oil (there should be 3-4 tsp oil in the kadai, otherwise add some more oil) temper with nigella seeds. Next goes the coriander garlic paste. Fry well till the green paste starts changing colors.

Now add the mustard-poppy seeds paste, mix briefly. Add 1/2 tsp turmeric powder and salt.

 Mix well, add 1 cup water. Mix and give this a quick boil on high flame. Once boiled reduce the heat, add the fried fish pieces. 

Cover and cook on low flame until oil starts coming out. Remove from heat. Your ‘Mustard poppyseed  Coriander Fish’ is ready.

Serve hot with steamed rice.

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