Shor Punti Sorshe Jhol – Olive Barb Fish Curry  

Shor Punti / Sor Puti or Olive Barb is not the typical small Punti Fish that we all know, this is known as Shor Punti which is 4″ to 6″ in size. I will be making this fish with mustard paste.

Servings : 2-3 people

Cooking Time: 45 mins

Ingredients:

  • 500 gms ShorPunti Fish
  • 1 Eggplant
  • 1 tbsp Yellow & Black Mustard Seeds paste
  • 3 Green Chillies Slit
  • 4 Green Chillies paste
  • 1 tsp Black Cumin
  • 1 tsp Turmeric Powder
  • Half a Cup of Beaten Curd
  • Few Coriander Leaves
  • Mustard Oil
  • Salt and Sugar to taste

Cooking Procedure:

  1. First sprinkle a little bit of salt and turmeric powder on the fish.
  2. Heat mustard oil in a pan. Add the fish when smoke comes out of the oil. Fry the fish and take it out of the pan when done.
  3. In a same pan fry the Brinjal. Keep it aside when done.
  4. Add little more mustard oil . Then add Kalo jeera as a phoron.
  5. Reduce the heat and then add the mustard paste and green chili paste and cook it for a min.
  6. Add the beaten curd and mix it well. Add half a glass of water into the mixture.
  7. Add turmeric powder, salt and sugar and bring the mixture to boil.
  8. Add some more water and then add fried fish and fried eggplant.
  9. Cover the lid. Cook fish for 7-8 min.
  10. Lastly add green chilies and coriander leaves.

Serving Suggestion:

Shor Punti Sorshe Jhol is now done. Serve it with white rice . It took about 45 mins to prepare this recipe and serves 2-3 people.

 

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2 Responses to Shor Punti Sorshe Jhol – Olive Barb Fish Curry

  1. eileen says:

    does the fish need to be gutted first?

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