Steamed Fished in Mustard & Tangy Cucumber Salad

Day 2 : Nani put out a spread in the good ol' Bong style. Sorshe Machch ( Steamed Fish in Mustard ), Mutton korma, Luchi and Chana's dal. Accompanying that was a quick and interesting cucumber salad. Nushi helped with the chopping of cucumber, veges, making of dough and serving everything to everyone.

If you type Sorshe Machch or Mustard Fish on Google, you will get at least a hundred and fifty recipe options. But this version is our favourite and most of all its been tested at least a hundred and fifty times. Very lil scope of screwing up. I will put up this recipe today.

The other interesting one was the Cucumber Salad...had a mustardy twist to it.

Here goes.

Steamed Fish in Mustard ( Sorshe Machch )

Ingredients

Any fresh water fish (buy one with less bones) - 10-12 pieces
Mustard ( black ) - 50 gms
Khus khus - 1 tablespn
3 green chillies
Tomato paste - 1 big or 2 small
Turmeric - 1 tspn
Red chilly powder - 1 tspn
Salt to taste
A flat steel container with cover for steaming the fish

How to Make

Smear salt and turmeric on fish and keep for 20 mins. Lightly fry and keep aside.

Soak mustard seeds, khus khus in hot water for 15-20 mins. Blend well with 2 green chillies and 1 tspn salt.

In the container, put the mustard paste, 1 tsp turmeric, 1 tsp red chilly powder and tomato paste ( you could also use finely chopped tomato) and salt to taste. Dilute with water if necessary. Smear fish pieces in this paste and arrange. Add in 2 green chillies - slit in the middle. Sprinkle some chopped coriander for aroma.

Cover with the airtight lid.

Place this in a very large work or vessel partially filled with water. Cover the wok with a lid so that the steam doesn't dissipate. This wok with the container has to be put on high flame for 10 mins. Then lower the flame and cook for 15-20 mins.

Serve hot ( this is important ) with plain steamed rice. Sprinkle coriander leaves as well in the final serving.


Now the tangy Cucumber Salad.

Cucumber Salad

Ingredients

1 or 2 large cucumbers.
1 red onion
200 gms yoghurt
1 spoon mustard sauce
Salt
White & Black pepper
Lemon juice - 2 tblspoon
1 spoon Olive oil
Sugar 1 tspn

How to make

Peel and slice cucumbers into fine discs. Cut them further into semi circles. Take 1 tblspoon salt and smear it onto the sliced cucumber and keep aside for 20 mins. Drain the water from this.
Slice the red onions fine and toss in with the cucumber.

In a separate bowl, make the yoghurt dressing.
Beat the yoghurt into a smooth consistency. Add in mustard, salt, peppers, oil, sugar, lemon juice and whisk smooth again.
Mix in with the cucumber & onion mix 20 mins before serving.
Serve chilled.