‘Bhangore Mach’ or ‘Bhangore Parshe’ or Grey Mullet is another type of ‘Parshe Mach’ that is available in fish market. Though availability of this fish is not so affluent in our local fish market but when I find I and prepare this fish curry with mustard paste. Though garlic and mustard paste is a little odd combination but trust me it gives very unique taste in the dis. Try it and let me know how it was. Here goes the recipe …
Ingredients to serve – 4
- Bangore Mach or Grey Mullet – 4-5 pieces
- Green Chilli – 2-3
- Mustard Paste – 4 tsp
- Garlic Clove – 4-5
- Turmeric Powder – 1 ½ tsp
- Red Chilli Powder – ½ tsp
- Salt – To taste
- Mustard Oil – 2-3 Tbsp
Steps:
- Wash the fish pieces and marinate with salt and turmeric powder for 10-15 minutes.
- Heat oil in a wok oe kadai and carefully fry the fish pieces till golden on both sides. Remove from oil and keep aside.
- Add slit geen chilli in oil. Then add turmeric powder and red chilli powder. Give a quick stir.
- Now add one cup water and mustard paste.
- When the broth starts to boil add the fried fish pieces and garlic cloves.
- Adjust salt.
- Cover and cook till the fish is done and oil separates.
- Serve with hot steamed rice.
Delicious Addiction 
I am new to Indian cooking, can you please tell me specifically how to make the mustard paste and the poppyseed paste and I also saw a caspium paste on another recipe.
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Hi Jennifer… God to find that you r interested in Indian cooking. For mustard paste soak 2 Tbsp of mustard seeds in some water for 15-30 minutes. Then grind them into smooth paste adding some water, 1 or 2 green chilli and a little salt. Salt and chilli will prevent the paste form bitterness. For Poppy Seed paste soak 2 to 3 Tbsp of poppy seeds in some warm water for 15-20 minutes. Then grind in into a smooth paste adding very little water. I never used capsicum paste in any cooking but it would be like any other vegetable paste I guess.
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thank you so much for your reply and answer for me. I saw the capsicum paste on this recipe of yours: Capsicum Tilapia; its says 3 Tbsp. Capsicum Paste. I also have one more question, I bought the mustard oil from the Indian store (I live in the usa) and the mustard oil says for external use only. I looked it up on the web and it has been banned because mustard oil causes heart problems, I did buy the mustard oil and have been using it, do you know about this and do you think its ok actually?
Jennifer Pal
If you could, can you tell me anything about my last name? I think its bengali. I am a white american married to a cambodian man whose dad was 1/2 Indian in Cambodia.
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Ohh yes Jennifer, I forgot that I used capsicum paste in ‘Capsicum Tilapia’. The mustard oil that you have bought from Indian store, plz check it is edible or not. Because in India we also use mustard oil for body massage like olive oil. If it is edible mustard oil then it is ok. Heat the oil till smoking point and then lower the heat and put fish or other vegetables in oil. If you do not heat mustard oil properly you will get a strong pungent smell, which you might not like.
Now about your surname. I am a Bengali girl from Kolkata, India and my surname is ‘Pal’. There are other community like Punjabi, who also has ‘Pal’ as their surname. Your husband can only enlighten you you about your last name. 🙂 Thank you
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Thank you again, about my last name though, its been lost knowledge through the generations, my husband know nothing about it, I was wondering if it means something.
thank you for your time,
Jennifer Pal
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You are welcome 🙂
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Hello, I found out that Indian recipes use the english word caraway for shahi jeera, this is a big mistranslation and mistake!! Shahi jeera is black cumin, because I cook German breads I know what true caraway is and it does not taste like shahi jeera at the Indian stores at all! I found this out from this website: https://calmlycookingcurry.blogspot.com/2016/01/ingredient-of-week-shahi-jeera.html
Caraway seeds and nigella seeds are NOT the same as shahi jeera/black cumin. I see a lot of confusion on Indian cooking blogs and in Indian cookbooks about the spice shahi jeera. Indian cooking blogs and cookbooks often incorrectly suggest caraway seeds as a substitute for shahi jeera. I’ve seen nigella seeds often mislabeled or being sold as shahi jeera in India a lot too. They are somewhat similar in appearance, but all are from different plants and have completely different flavors.
Caraway is not in India so if you have any recipes saying that shahi jeera is the english word caraway its very wrong the correct word is black cumin. I just wanted to pass this information on to you because I like your recipes. Jennifer ________________________________
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Thanks for sharing the information dear… Black Cumin and Caraway is similar but not same. And yes ‘kali jeera’ or ‘kalo jire’ (as we pronounce in Bengali) is Nigella seeds.
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