![]() ![]() Fish batter fry (also known as fish fry).Shobji diye Shutki Macher Jhol (also known as dry fish curry).Magur Macher Rosha (Also known as Magur Macher Jhol).Doodh Maach (also known as Bengali Fish Curry cooked with Milk aka Dudh Mach).Bori Begun Aloo diye Ilish Macher Tel Jhol (also known as Ilisher tel jhol).Kolkata style Chilli Fish (also known as chinese chili fish).Tel Koi (Also known as bengali tel koi).Switch the flame off and serve Mustard Fish Curry or Shorshe Bata diye Macher Jhal with Plain Rice.of Raw Mustard oil to the gravy and cook for 2 more minutes. Adjust the consistency of the gravy as per preference.Cook for around 8-10 minutes in medium flame and turn fired fishes to coat them properly with the Mustard Gravy.Now it’s time to add Fried Fish pieces to the Gravy.Now add the Mustard water to the Gravy and bring the mixture to boil.Add 3 Cups of water to the Mustard Paste and strain the liquid to discard Mustard skin.Now add Poppy Seed paste and cook for 1 more minute (optional).For a rich colour add Kashmiri Red Chilli Powder to the gravy (optional).Add Salt and Turmeric Powder to the gravy.In the same oil add Tomato Puree and cook for around 5 minutes or until the aroma of uncooked tomatoes goes.Strain Fish Pieces from oil and keep them aside. ![]() ![]() Now Fry Fish pieces very carefully in medium heat till the fishes turn golden brown in colour.of Mustard oil in a Wok and heat the oil sufficiently. Adding Poppy Seed Paste or “Posto Bata” is totally optional but it gives a rich texture and taste to the gravy. Make a paste of the Poppy Seeds with a little water and Salt.Mix a little salt with the Mustard Paste and leave it for around 15 minutes.Make a paste of Mustard Seed using either a grinder or Shilnora/ Shilbatta.Clean Fish chunks carefully and rub little Salt and Turmeric Powder to the Fish pieces and leave those for 10 minutes. ![]()
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