Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, bengali mustard fish curry. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
How to make this Bengali fish curry with mustard. Grind the seeds along with one green chilli and water in a small blender to get a grainy yellow paste. Mustard Fish Curry is an easy Bengali style recipe.
Bengali mustard fish curry is one of the most favored of current viral foods in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Bengali mustard fish curry is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook bengali mustard fish curry using 15 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Bengali mustard fish curry:
- Prepare 6 Rohu fish steaks
- Prepare 3/4 tsp Turmeric powder
- Make ready to taste Salt
- Get 1 tbsp Ginger Paste
- Get 1/2 tbsp Garlic paste
- Get 6tbsp Mustard oil
- Prepare 1/2 cup Water
- Prepare For Mustard Paste:
- Prepare 2 tbsp Yellow mustard seeds
- Prepare 1 large green chilli
- Make ready Spices:
- Get 1 tsp Cumin powder
- Prepare 1 tsp Coriander powder
- Prepare 1 tsp Garam masala powder
- Get to taste Salt
This Bengali style fish curry is the perfect accompaniment to steamed rice and a quick nap is customary post it! Rohu, a delicious sweet water fish is cooked in a luscious curry with the pungent flavour and aroma of mustard in each bite. Also known as Macher Jhol - this is almost a daily affair in Bengali households! Unlike in other parts of India, Bengali recipes call for the frying of the main ingredient in mustard oil before it is added to the gravy or curry.
Steps to make Bengali mustard fish curry:
- MARINATE : In a deep bowl, whisk together turmeric, salt and mustard oil.
- Coat the fish and let it marinate for a minimum of 15 minutes.
- PREPARING THE MUSTARD PASTE: In a grinder, add mustard seeds, chilli and pulse to form a thick smooth paste.
- MAKING A DISH: In a pan, heat oil till you see smoke coming out (Flame can be high)
- Reduce the heat immeadiately.
- Fry the marinated fish to a slightly golden brown consistency on both sides.
- Once the fish is fried, keep them aside on paper towel to soak any extra oil.
- In the same pan, add 3 tbsp mustard oil and heat it to a smoking point.
- Add onion, garlic, ginger paste and saute on medium heat till onions are browned.
- Now add 2 tbsp of mustard paste, remaining spices and cook for 2 minutes.
- Now add water, saute the fish slightly and cover cook for another 3 minutes.
- Turn of the heat and transfer to serving dish.
- Serve hot with rice.
This is thought to enhance flavors and cause the fish/meat/eggs to absorb the spices in the gravy better. Kasundi Ilish is a Bengali fish curry prepared with instant mustard sauce Kasundi which means you do not need to make the mustard paste to make the Ilish macher jhal if you are following this recipe! Ilish itself is tremendously flavorful and you do not need many spices to enhance the flavors. The Bengali fish curry recipe is delicious & is very different from anything you have had anywhere with fish in it. Besides the infusion of multiple spices, it has several health benefits as well.
So that is going to wrap it up with this exceptional food bengali mustard fish curry recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this site in your browser, and share it to your family, colleague and friends. Thanks again for reading, I hope My page becomes “the place to be” when it comes to bengali mustard fish curry cooking. Go on get cooking!
