Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, katla maacher shorshe. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Katla Maacher Shorshe is one of the most favored of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. Katla Maacher Shorshe is something which I have loved my entire life. They are fine and they look fantastic.
Macher kalia recipe with Katla or Rui—Bengali fish kaliya—Bengali fish curry for special occasions. Pomfret Macher Shorshe Jhal - পমফ্রেট সর্ষে - Popular Bengali Fish Curry Recipe By Shampa's. Through this video I would like to share my cooking experience.
To begin with this recipe, we must first prepare a few components. You can have katla maacher shorshe using 12 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Katla Maacher Shorshe:
- Make ready 1/2 kg Katla fish in Bengali cuts
- Get 2 tbsp mustard seeds (yellow+black, optional)
- Make ready 2 tsp khus-khus
- Prepare 1 tomato cut into small pieces
- Get 3-4 garlic pods
- Get to taste Salt
- Prepare 1 tsp Turmeric powder
- Get 2 slit green chillies
- Take 1 tsp Kalonji
- Prepare as required Mustard Oil (compulsory)
- Prepare as required Aam-tel (A Bengali pickle variety)
- Make ready 1 potato boiled with some salt & turmeric powder
KATLA FISH SHORSHE POSTO RECIPE IN BENGALI/BONG SPECIAL FISH RECIPE/কাতলা মাছের সরষে পোস্ত রেসিপি. parshe macher jhal is a bengali everyday fish curry with parshe mach, shorshe bata and shorsher tel, meaning mullet fish, mustard Watch detailed Video of Parshe Macher Shorshe bata Jhal Recipe. This recipe uses fresh water fish like Aar, katla or rohu cooked in authentic Bengali mustard gravy. Shorshe Bata Maach or the Mustard fish is the most popular of Bengali dishes, specially when This post probably should have happened a long time ago. The Shorshe Bata Maach or the Bengali.
Step by Step 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.
Bengali food Catla Fish Curry or Katla Macher Jhol. Indian delicious fish katla, vertical top view. How to Make Katla Fish Curry/Fish Curry/KATLA MACHER JHOL,Authentic Bengali fish Curry. Shorshe ilish (Bengali pronunciation: [sorʃe iliʃ]) is a Bengali dish, native to the Bengal region of the Indian subcontinent, made from hilsa or Tenualosa ilisha, a type of herring, cooked in mustard gravy. The dish is popular among the people in the Indian states of West Bengal.
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