Shorshe jhal (Mustard sauce gravy)

I love my share of dishes that are based on gravy made of "shorshe". Shorshe is nothing but mustard seeds. There are really two types of mustard seeds that we can get in any grocery store - black and white. Though the black mustard is used more popularly in Europe and America to make the ever popular tangy mustard sauce, in Bengal households the much milder white mustard is preferred. And rightly so. Now the favorite mustard seed paste preparation is fish, and the preparation is meant to be thick and flavorful, not very strong or pungent or towards bitter, but just a little hint of all these tastes, accentuated by adding a little mustard seed oil, and tomatoes, cilantro, peppers etc. Depending on the dish, some recipes involve adding a hint of sugar, or ginger paste and some tempering with black caraway seeds.

Sharing my recipe for the mustard paste that I usually use. I know every one has their own version, I wold love to read yours too, so please do add your numero uno go to recipe in the comments.

Recipe video using Salmon and some chit-chat here - Salmon in Mustard Paste

Ingredients -

1) 3 Tbsp white mustard seeds
2) 1 Tsp ginger paste
3) 1-2 chilies
4) 1 Tsp mustard oil
5) 1/2 Tsp salt
6) 1 Tsp turmeric powder

Method -

1) Soak the mustard seeds in water for 2 hours
2) Drain the water and put in a blender
3) Add all other ingredients
4) Add 3 Tsp water and grind. Add more water if the mix gets too dry.
5) Grind until the paste is very smooth, fluffy almost.

Now mustard paste gets bitter if fried for longer in oil. So if you intend to have a thick gravy, add the water to the paste before putting the paste in oil and tempering. If you intend to make a dry dish, turn of the flame before adding the paste and after the paste is all well mixed with the main ingredients, then turn on the flame again.

Do share your methods of preparing mustard gravy, I would love to know your tricks as well :)

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