Shingi Shorshe (Catfish in mustard gravy)

This again,is a typical Bengali way of cooking catfish or shingi mach. A bit spicy,but very tasty.I learnt this recipe from a good friend of mine.I have done a few modifications of my own. This goes well with plain rice.If the fish is big, cut it into pieces. I used small fishes.I will describe as I have made it.

Ingredients :

• Catfish : 500 grams
• Mustard seeds (sarson): 3tablespoons
• Cumin seeds(jeera) : 1tablespoon
• Coriander seeds (dhania) : 1 tablespoon
• Dry red chillies : 3 (deseeded)
• Turmeric (haldi) powder : 2 teaspoons
• Garlic : 8/10 cloves
• Green chillies: 6/7
• salt to taste 
• Mustard oil : as required
• Nigella seeds(kalonji) : half teaspoon
• Potato : 1large (boil and cut into long slices)

Method :

• Wash the fishes and marinate them with 1 tablespoon salt and 1 teaspoon turmeric (haldi) powder.
• Heat oil in a frying pan and fry the fishes. Keep aside. 
• Meanwhile,make a paste of mustard seeds,Coriander seeds,cumin seeds,dry red chillies,green chillies, garlic and salt. Mix the haldi powder in it and leep aside.
• Heat 1 tablespoon mustard oil in a pan.Add nigella seeds.Let them splutter and add the masala paste.Cook on medium flame for 4/5 minutes.
• Now add the potato slices and mix well. Add 1 cup warm water when oil starts separating. Cover and cook. 
• When the gravy starts to boil,add the fried fish ,mix and siwtch the gas off. Garnish with green chillies and serve with plain rice.