Shorshe Mach
November 20, 2012
This recipe uses fresh water fish like Aar, katla or rohu cooked in authentic Bengali mustard gravy.
Cuisine
Bengali
Course
Main Course
Serves
4
Method
Stovetop
Difficulty
Easy
Cook Time
25 minutes
- Cuisine Bengali
- Course Main Course
- Serves 4
- Method Stovetop
- Difficulty Easy
- Cook Time 25 minutes
Ingredients
mustard oil
3 tablespoon
kalonji or kala zeera
1/2 teaspoon
green chili
4
fish pieces (aar, katla or rohu)
8
salt
2 teaspoon
mustard powder or mustard paste
3 tablespoon
Instructions
1. Marinate the fish pieces with salt and turmeric powder
2. Soak mustard powder in � cup of water with little salt for 5-10 minutes. Mix it well Note - You can use homemade mustard paste and add water to make the liquid.
3. Heat oil in a deep pan or kadai. Fry the fish in oil and keep in a dish
4. In the remaining hot oil, add Kalonji and let it fry for 20-30 seconds. Add the mustard paste and � tea spoon turmeric powder, cook for 2-3 minutes.
5. Add 1 cup of water. Add salt to taste and half-cut green chili (3-4). Cook the gravy in low flame for 3-4 minutes. Add the fried fishes. Add salt to taste, cover the pan and cook for 4-5 minutes.
HEY THERE!