Sorshe Tilapia Begun Diye/Mustard Tilapia With Eggplant

Mustard fish curry with eggplant is a signature dish in Bengali cuisine. The gravy is so delicious that it tastes great whatever fish you make it with. There are many versions of making mustard fish. This recipe is with Eggplant in mustard paste along with little bit of onion-garlic and tomato turns out super delicious with the pungent flavor of mustard oil.This recipe is very easy to prepare and it is served with plain rice often.

For the optimum flavor and taste,  use bone-in whole fish, cut into desired pieces and make sure fish is at its highest quality, that makes all the difference. Make it super spicy as per heat tolerance.

Ingredients~ 

1 big Tilapia fish (about 2 lb.), cleaned, cut into desired pieces, washed and pat dried

2 medium Chinese eggplants, cut into wedges

1/4 cup mustard paste

1/2 cup crushed tomato

6-7 chilies, 2 cut into thin slices

2 tbsp minced onion

1/2 tsp minced garlic

A few sprigs of coriander leaves

1 tsp salt or to taste

3/4 tsp turmeric

1/4 tsp paprika

1/4 cup oil(preferably mustard oil)

2 cups hot water

Method~

Smear the fish pieces with little salt and turmeric powder. Heat the oil in a large heavy bottomed pan and fry fish pieces till golden brown over medium heat. Keep aside. In the same oil, saute eggplants, onion, garlic and sliced green chilies, stirring often for 5-6 minutes. Add in mustard paste, tomato, paprika, salt and turmeric and saute for for 2-3 minutes. Pour 2 cups of hot water and and let it boil over high heat. Add in the fried fish and whole green chilies. Reduce the heat to low-medium and let it it boil for 6-7 minutes until it reaches desired gravy consistency. Taste and adjust seasonings. Garnish with chopped coriander leaves and serve with plain rice. 

Happy Cooking!