Shorshe Chapila - Indian River Shad fish in Mustard Gravy

Indian River Shad fish in Mustard Gravy

Indian River Shad Fish or Chapila Fish or Khoira Fish

Indian river shad is sweet water fish. It's nice to taste. Often it tastes like Hilsa! Very popular fish in India and Bangladesh.It's commonly known as Chapila in Bangladesh and Khoira in India.
Today I prepare a nice dish with this fish CHAPILA IN MUSTARD GRAVY! Those who like fish, must try to get an amazing tasty treat! 

Making of Mustard Gravy 

Ingredients - 

4 X 100 gm Chapila Fish (Indian River Shad)

2 tsp Poppy seed

1 tsp Black mustard seed

2 tsp White mustard seed 

1 tsp turmeric powder

4-5 green red chilies

1 tsp black cumin seed

2 tbsp mustard oil

1/2 tsp dry red chili powder

2 tbsp scrapped coconut

salt to taste

Cooked Shad fish in Mustard Gravy

See Video Here

Method -

First, make a paste of these ingredients in blender -
2 tbsp scrapped coconut
2 tsp Poppy seed
1 tsp Black mustard seed
2 tsp White mustard seed 
4-5 green red chilies

Heat oil in a pan. Fry the fish both sides well. Keep aside.

After frying of fish, put 1 tsp black cumin seed for seasoning in the left over oil. Pour in the paste you made. Keep flame low. 
Add 1 tsp turmeric powder, 1/2 tsp dry red chili powder, salt to taste.
sprinkle 1 tbsp raw mustard oil over it.
Add little (2 tsp) water and mix all the spices.
Now, add fried fish. Put on cover and let it cook for 5-6 minutes. Don't overcook. 
After the stipulated time, uncover. 
Sprinkle 1 tsp lemon juice and chopped cilantro.
Serve hot with rice! 

Shorshe Chapila Fish ready to Serve

Shorshe Chapila or Khoira Fish served in plate

Shorshe Chapila served with rice

See More Fish recipes - 
Scrambled Bombil Fish
Parshe Fish in Cumin Gravy
Crispy Fish Cutlet
Prawn Malaikari

Famous Bengali Fish Recipes

12 Famous, Finest, Delicious Bengali Fish Recipes to cater your taste! Have a detail look, below! Go and grab your taste!

Steamed Hilsa	Lau Chingri	Daab Chingri
Hilsa Paturi	Jeera parshe	Fish head Kalia
Dahi Ruhi	Jeera Ilish	Kachu sak Ilish
Prawn Malaikari	Hilsa Korma	Koi Maacher Hara Gouri

HAVE A LOOK!	TRY IT TODAY	HERE YOU GO!
	Steamed Hilsa Bengalees over the ages developed finest Hilsa recipes. Here is one such finest Bengali cuisine - Bhapa Ilish or Steamed Hilsa. More...
	Hilsa Paturi Since when Bengalis like Hilsa taste, is unknown to historians! But who really care about Hilsa History-Geography? It's been there in the past and shall remain in future! So, come on, Let's learn one more superb tasty Hilsa dish called KING HILSA PATURI More....
	Dahi Ruhi The Gourmet God lives on Bengali's taste bud! and it's not a bit exaggeration! See yourself why it's true! More....
	Prawn Malaikari One of the most popular Bengali cuisines, that the whole world relish! Such a delightful recipe, that is quite easy to make, is the main reason behind its immense popularity! More..

Bonus Dish 1  Bechamel Sauce    2  Hyderabadi Mutton Dum Biryani

BECHAMEL SAUCE

Hyderabadi Mutton Dum Biryani

HAVE A LOOK!	TRY IT TODAY	HERE YOU GO!
		Lau Chingri Bengali cuisine not yet get its due acceptance to global gourmets, since lack of presentation. This, Shrimp in Bottle Gourd, is such a nice recipe that, if presented before global gourmets, it definitely get appreciation. Let's see how! More...
Jeera Parshe PARSHE MACHER JEERA JHAL (Parshe Fish in Cumin gravy) Black cumin aroma and Parshe fish taste combine makes it one of the tastiest Traditional Bengali Fish cuisine. Try it today! More....
		Jeera Ilish Hilsa is arguably the most tasty fish Bengalees consume. Varieties of Hilsa dishes are there to cater different taste of people. This JEERA ILISH or Cumin Hilsa dish is not only tasty but also very stomach friendly for cumin. So try it today and I bet you couldn't forget it ever! More....
Hilsa korma This delicate and one of the finest Hilsa cuisine, is not quite popular among masses, since it's used to be consumed by East Bengal Kings and Zamindars in their period. Over the years little changes and adoption could make it household culinary Hilsa item. Let's learn that trick and get the taste of this Royal Hilsa dish. More...

Bonus Dish 3  CHEESY CHICKEN UTTAPAM    4  Egg Devil

CHEESY CHICKEN UTTAPAM

EGG DEVIL

HAVE A LOOK!	TRY IT TODAY	HERE YOU GO!
		Daab Chingri Chitagong district in Bangladesh boasts of varieties of fish recipes. Chitagong Dab Chingri is little different from green coconut Prawn Malaikari. But I keep the option open so that you may add little coconut milk in authentic Chitagong Dab Chingri. Let's see how! More...
Fish head Kalia Fish is consumed by many people around the globe but Fish Head with brains inside, is Bengalis uniqueness! More....
		Kachu Sak Ilish From Princely kitchen to mass canteen, Hilsa is well adored everywhere. This immensely popular tasty Hilsa dish is not made frequently these days for lack of that much spare time. So, here are few tips and tricks, so you can enjoy this mother's recipe, making yourself!  More....
Koi Maacher Hara Gouri This fish recipe - KOI MACHER HORO GOURI (also called KOI MACHER GANGA JAMUNA, Twin Tasted Climbing perch fish) - is one of the finest and exclusive fish dishes of Rich Traditional Bengali Fish cuisine! More...

Parshe Fish in Cumin gravy

PARSHE MACHER JEERA JHAL (Parshe Fish in Cumin gravy)

Black cumin aroma and Parshe fish taste combine 
makes it one of the tastiest Traditional Bengali Fish cuisine.
Try it today! 

For serving of 4
Ingredients - 
500 gm Parshe Fish(medium size)
1 tsp Black cumin (Nigella sativa)
2 tsp cumin powder
3-4 large onions (chopped)
1/2 tsp ginger paste
1 tsp turmeric powder
1 big chopped tomato
50 gm whisked yogurt
2 dry red chili
4-5 slited green chili
1 tsp dry red chili powder
100 gm mustard oil
Salt to taste

Method -  First, fry Parshe fish both sides, well. set aside.
saute 1 tsp Black Jeera (Nigella sativa), 2 dry red chili, in the remaining oil after frying fish. 
Add chopped onion, 1/2 tsp ginger paste, 1 tsp turmeric powder, 1 big chopped tomato, cook a little, for 1 minute.
After little cooking, add 2 tsp cumin powder, 4-5 slited green chili, 1 tsp dry red chili powder, Now cook all these well.
Add salt to taste, add 50 gm whisked yogurt. Mix well. 
When the spices get cooked, add 150 ml water. Now put on a lid and let the gravy cook for few minutes. Now add fried fish.
Mix well with gravy. Pour 2 tsp mustard oil over it. 
Put on a lid. Cook for 5 minutes all together.

That's it! 
your PARSHE MACHER JEERA JHAL (Parshe Fish in Cumin gravy) is ready to serve! 

See More - 
Chili Chicken
Hilsa Korma

PARSHE MACHER JEERA JHAL

আমার বাড়িতে খেতে এলে আমার এক বান্ধবী প্রায়ই বলে, "আমি যদি পুরুষ হতাম, তাহলে তোকেই বিয়ে করতাম! রোজ এত সুস্বাদু মাছের পদ নাহলে কীভাবে পেতাম?"
অবশ্যই আপনারাও বাড়িতে এইরকম সুস্বাদু মাছে পদ বানাতে পারেন খুব সহজেই!

দেখুন বাংলার বিখ্যাত মাছের পদ -   কই মাছের হর-গৌরী   কই মাছের হর-গৌরী

জেনে নিন, কীভাবে বানাবেন এই - পার্শে মাছের জিরা-ঝাল!

৪ জনের জন্য পার্শে মাছের জিরা-ঝাল বানাতে লাগবে -

উপকরণ -
500 গ্রাম পার্শে মাছ (মাঝারি আকারের)
1 চা চামচ কালো জিরা (Nigella sativa)
2 চা চামচ জিরে গুঁড়ো
3-4 বড় পেঁয়াজ (কাটা)
1/2 চা চামচ আদা বাটা
1 চা চামচ হলুদ গুঁড়ো
1 বড় কাটা টমেটো
50 গ্রাম ফেটানো দই
2 শুকনো লাল লঙ্কা
4-5 চিরে নেওয়া কাঁচা লঙ্কা
1 চা চামচ শুকনো লাল লঙ্কা গুঁড়ো
100 গ্রাম সরিষার তেল
লবণ পছন্দ মতো

প্রথমত, পার্শে মাছগুলো দুপিঠ ভালো করে ভেজে, আলাদা সরিয়ে রাখুন।
মাছ ভাজার পর অবশিষ্ট তেলে, 1 চা চামচ কালো Jeera (Nigella sativa), 2 শুকনো লাল লঙ্কা, সাঁতলে নিন।
কাটা পেঁয়াজ, 1/2 চা চামচ আদা বাটা, 1 চা চামচ হলুদ গুঁড়া, 1 বড় কাটা টমেটো  মিশিয়ে একমিনিট নাড়াচাড়া করে রান্না করুন।
এবার, 2 চা চামচ জিরা গুঁড়া, 4-5 চেরা কাঁচা লঙ্কা, 1 চা চামচ শুকনো লাল লঙ্কা গুঁড়া মিশিয়ে ভালো করে কষে নিন।
ফেটানো দই, স্বাদমতো লবণ মিশিয়ে নাড়তে থাকুন।
মশলা কষা হয়ে গেলে, 150 ml জল ঢেলে, চাপা দিয়ে ফুটতে দিন মিনিট দুয়েক।
এবার ভাজা মাছগুলো ঢেলে দিয়ে, উপরে 2 চা চামচ সরিষা তেল ঢালুন।
ঢাকনা দিয়ে মিনিট পাঁচেক রান্না করুন!
ব্যস!

আপনার পার্শে মাছের জিরা-ঝাল  রেডি!
পরিবেশন করুন গরম ভাতের সঙ্গে!

আরো দেখুন -
লাউ চিংড়ী
ভেটকি কবিরাজী 
কই মাছের হর-গৌরী 

CUMIN HILSA RECIPE

Hilsa is arguably the most tasty fish Bengalees consume. Varieties of Hilsa dishes are there to cater different taste of people.
This JEERA ILISH or Cumin Hilsa dish is not only tasty but also very stomach friendly for cumin. 
So try it today and I bet you couldn't forget it ever! 


For 4 person you need 

Ingredients - 

500 gm Fresh Hilsa Fish
50 gm whole cumin (soaked, rinse and pasted)
1 tsp black cumin 
8-10 green chili
1 tsp Turmeric powder
2 big chopped tomato 
100 ml mustard oil
salt to taste

Method -

Coat the fish pieces with turmeric powder and salt. 
Heat oil in a pan. Saute 1 tsp black cumin.
Add slited green chili.
Put 50 gm whole cumin paste (soaked, rinse)
1 tsp Turmeric powder, chopped tomato
salt to taste and cook these for a minute
After a minute add 150 ml water.
Cook for 2 minutes before adding fish pieces.
When the gravy turned little dark color, add fish pieces.
If you want, you can fry little the Hilsa pieces, but raw Hilsa pieces taste more. 

Adding pumpkin leaves or ash gourd leaves or bottle gourd leaves with this dish shall enhance its tastes. But, don't worry, if you can't add it. 

Put on lid and cook for 5 minutes remain covered. 
After 5 minutes, open the lid. 

Your JEERA ILISH or Cumin Hilsa is ready!
Serve with Basmati rice!

See more - 
Yam Stem with Hilsa Head

Chicken Rezala