Mustard Paste (Sorshe Bata)
ベンガル料理の核弾頭！ツンと鼻を突く鮮烈な黄色のマグマ
Description
Black and yellow mustard seeds crushed into a paste with green chilies, a little salt, water. The foundation of 'pungent heat' absolutely essential for East Indian fish dishes.
Classification: For Maniacs,Paste,Intense Heat
Shops selling Mustard Paste (Sorshe Bata)
Researching
We are researching shops that sell this item.
On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Mustard seeds(Black and Yellow)
- Green chilies
- Water
- Salt
Instructions
- Prepare when making Bengal's premium fish curry 'Sorshe Ilish (Hilsa fish mustard curry)'.
- Heat mustard oil in pan, shallow-fry fish fillets.
- Dissolve this 'Sorshe Bata (mustard paste)' in water, toss into pot as sauce base.
- Over-boiling makes mustard intensely bitter, so cook only for mins, coating fish in pungent spicy sauce to finish.
Learn more Substitutes, pairings, tips
Key spices
Mustard seeds、Green chilies
Substitutes at Japanese supermarkets
Japanese Karashi (perfect sub better than Western mustard due to lack of acidity)
Pairing
Bengali Fish Curry, Mustard steamed prawn (Bhapa)
Trivia
[Hardcore] 'Sorshe' means mustard, 'Bata' means paste. Pulverizing in a mixer yields 'intense bitterness' from friction heat, so Bengal homes' greatest pro trick 'not to make it bitter' is taking time to paste it cold, gradually adding water using a traditional stone grinder (Sil Batta).
Eating tips & etiquette
[Unique Usage] When making dishes steam-baked wrapped in banana leaves (Patoli), thickly smear this yellow paste on white fish/prawns, forcing mustard stimulation into the fish to the limit within the steam!
Allergen
None