Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, katla maacher shorshe. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Katla Maacher Jhol is a Bengali delectable traditional, age-old Bengali style fish curry where fried fish is simmered in the gravy. It is one of the very simple fish curries prepared in our daily routine, and it has been an all-time favourite dish in my family. We normally eat other fishes too, so Katla fish is cooked at least once or twice in.
Katla Maacher Shorshe is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Katla Maacher Shorshe is something that I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have katla maacher shorshe using 12 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Katla Maacher Shorshe:
- Get 1/2 kg Katla fish in Bengali cuts
- Get 2 tbsp mustard seeds (yellow+black, optional)
- Get 2 tsp khus-khus
- Prepare 1 tomato cut into small pieces
- Prepare 3-4 garlic pods
- Take to taste Salt
- Make ready 1 tsp Turmeric powder
- Get 2 slit green chillies
- Prepare 1 tsp Kalonji
- Get as required Mustard Oil (compulsory)
- Get as required Aam-tel (A Bengali pickle variety)
- Get 1 potato boiled with some salt & turmeric powder
The wind is whistling outside, the sky dark and looming. Maacher Jhol is where the gravy of the dish is made with ginger, turmeric, cumin powder, green chillis (the ingredients may vary from one region of Bengal to another) and Jhaal is where the gravy is hot and spicy and made with mustard paste, turmeric, chilli. Shorshe Maach/Mustard Fish is a very popular fish dish. I tried rui macher paturi / রুই মাছের পাতুরি with doi, shorshe, posto, etc.
Steps to make Katla Maacher Shorshe:
- Take the mustard seeds and khus-khus in a bowl and soak it in water for at least an hour.
- Then wash the fish pieces & apply salt & turmeric to it and coat the pieces very well. Now heat a pan & add some mustard oil & shallow fry them and keep them aside. Now cut the boiled potato into large pieces & just fry them for a minute.
- Now in a mixer jar, add mustard & khus-khus, garlic & a green chilli & 2 tbsp of water & grind them into a thick paste.
- Now in the same pan in which fish were fried, add some kalonji & a green chilli. Let them splutter, now add tomato pieces & fry it till oil starts seperating from the pan. Then add the mustard mixture to it.
- Now add a pinch of turmeric & salt to it & fry it for some time till everything gets gathered well. Donot over cook the mustard paste or else it may get bitter in taste. Now add 1 and half cup of water to it.
- Add salt, when the water starts bubbling add the fish pieces to it. Now cover it and cook it in a low flame for about 15 mins. After 15 mins add a tbsp of aam-tel to it & give it a mix. Again cover it and cook it for 5 more mins. Sprinkle a tsp of mustard oil & put some slit green chillies over it.
- Serve hot with rice.
Though rohu fish with banana leaf is not a traditional recipe but it taste is not. Aloo Begun ar Amchur diye Tyangra macher Shorshe jhal. I needed simple, home cooked maacher jhol badly.. Rohu and Katla he will have anyway. Here is another famous Bengali Rui Fish recipe Rui Macher Doi Shorshe.
So that is going to wrap this up with this special food katla maacher shorshe recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this site on your browser, and share it to your loved ones, colleague and friends. Thank you for reading, I hope this page becomes “the place to be” when it comes to katla maacher shorshe cooking. Go on get cooking!
