Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, machher jhaal / fish in mustard curry. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Bengali Sorshe baata diye macher jhaal or fish in Bengali mustard gravy / sauce is perhaps one of the most iconic dish in Bengali cuisine. Though this dish would be a common everyday affair in most of the Bengali homes, but what makes it so unique and distinctive is the use of fresh mustard paste. Thin paste with water if it appears too thick. Spicy Parshe fish curry in Bengali way and best served with steamed rice.
Machher Jhaal / Fish in Mustard curry is one of the most well liked of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Machher Jhaal / Fish in Mustard curry is something that I have loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can have machher jhaal / fish in mustard curry using 9 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Machher Jhaal / Fish in Mustard curry:
- Prepare 500 gms Prawn/ rohu / pomfret/ any fish
- Prepare 1 tablespoon white mustard
- Prepare 1 tablespoon black mustard
- Make ready 1 big tomato
- Get 3 hot green chillies
- Take 1/2 teaspoon sugar
- Take 3 tablespoons Mustard oil
- Take to taste Salt
- Prepare 1/2 teaspoon turmeric powder
This is the staple curry which Bengalis make with Pabda, Rohu, Katla, Telapia,Kajri, etc… The curry is not too rich and brings out the flavor of the fish and imparts a fine taste of mustard to it. Sorshe Ilish Macher Jhal is a classic Bengali dish where Ilish or Hilsa Herring is cooked in a gravy of Mustard Seeds paste. This dish is very popular among the natives of Bangladesh and the eastern states of India, such as West Bengal, Bihar, Orissa, and Assam. Shorshe Bata Diye Macher Jhal or Bengali style Fish in Mustard-based Curry is a Signature Bengali Dish and requires no introduction if you are a bong!
Steps to make Machher Jhaal / Fish in Mustard curry:
- In the mixer, make a paste of all the ingredients, except sugar.
- Let the oil heat in the non stick.
- Fry the fish well (fry lightly if it's prawn) and keep separately, marinate the fish in turmeric and salt for half and hour prior to frying.
- Add the paste and little sugar to the oil thereafter and saute well,till it realeases the oil and flavours
- Add the fish and adequate water to let the fish soak.
- Let it boil for 2-3 minutes and serve
This dish is very popular among the natives of Bangladesh and the eastern states of India, such as West Bengal, Bihar, Orissa, and Assam. Shorshe Bata Diye Macher Jhal or Bengali style Fish in Mustard-based Curry is a Signature Bengali Dish and requires no introduction if you are a bong! However, if you are not or not much aware of the Bengali cuisine, here what Shorshe Bata Diye Macher Jhal is. It is a quintessential Bengali style fish curry prepared with mustard paste. Parshe Macher Jhal - Fish curry is the main item of every Bengali lunch menu.
So that is going to wrap it up with this special food machher jhaal / fish in mustard curry recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
