Name: Bihari Sarso Machli
Prep time: 20 min
Cook time: 30 min
Total time: 70 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 g Rohu Fish, cleaned, steaks; 1¼ tbsp Yellow Mustard Seeds; 6 clove Garlic; 2 Dried Red Chili Peppers; ½ tsp Ground Coriander; ½ tsp Ground Turmeric, divided; 1 Tomato, roughly chopped; 2 tbsp Mustard Oil, strictly use mustard oil; ¼ tsp Fenugreek Seeds, for tempering; ¾ tsp Salt, divided; 1 tbsp Coriander Leaves, chopped

1 hr 10 mintotal

50 min hands-on20 min hands-off

Prep 20 min · Cook 30 min

Serves: 2
Difficulty: Medium
Spice: High

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Method

Rub the rohu steaks with some of the turmeric and salt and leave them undisturbed for 15 minutes to take up the seasoning.
15 min
Grind the soaked yellow mustard seeds, whole garlic cloves and dried red chillies with a small splash of water into a very fine paste.
Unforgivingly heat the raw mustard oil in a heavy kadhai until it reaches a sharp smoking point. Shallow fry the marinated fish steaks until they acquire a glorious, structurally sound, and slightly crisp golden crust on both sides. Extract and securely reserve.
Add the fenugreek seeds to the hot oil left in the pan and let them crackle and scent the fat. Add the chopped tomatoes and fry hard until they break down completely.
Pour the mustard and garlic paste into the pan with the remaining turmeric, coriander powder and salt. Cook on a medium-low flame for 5-7 minutes and no longer; over-frying turns the mustard bitter.
5–7 min
Introduce water into the pan to construct a signature thin, vibrantly aromatic soupy gravy. Drive the broth upwards to a robust, rolling boil.
With a steady hand, submerge the golden fish steaks into the bubbling, spiced liquid. Command a steady simmer for 10 minutes, observing until the seasoned oil definitively floats and crowns the surface.
10 min
Present the masterpiece crowned with a generous handful of freshly chopped coriander immediately prior to service.

How to tell it's done

Crisp-skinned, meaty fish steaks soaking in a vibrant yellow, runny, and garlicky mustard broth.

Getting it right

Tip

The undeniable soul and signature characteristic of an elite Bihari Sarso Machli is the aggressive, pungent punch of the mustard oil, harmonized perfectly with a gravy that is intentionally thin, watery, and intensely flavorful.

What to serve it with

Demands and strictly requires to be eaten exclusively with heaping mounds of steaming hot rice for a profoundly authentic regional experience.

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Ingredients