Easiest Way to Best at dinner Shorshe posto diye Aar maacher jhol

Easiest Way to Best at dinner Shorshe posto diye Aar maacher jhol Delicious, fresh and tasty.

Shorshe posto diye Aar maacher jhol. Shorshe Bata Diye Macher Jhal or Bengali style Fish in Mustard-based Curry is a Signature Bengali Dish and requires no introduction if you are a bong! However, if you are not or not much aware of the Bengali cuisine, here what Shorshe Bata Diye Macher Jhal is. It is a quintessential Bengali style fish curry prepared with mustard paste.

We don't spare Daals too, and the tastiest one is Maacher Maatha diye Moong Daal, where fish heads and bones spruce up a dense moong daal, the yellow lentil soup.

While all the above may sound a bit complicated for the.

Kochur Loti aar Chingri Maacher Paturi (Bengali Paturi Dish with Taro Stolons and Prawns) Paturi is a steamed dish, and traditionally refers to anything cooked in a parcel of fragrant banana leaves.

You can have Shorshe posto diye Aar maacher jhol using 9 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Shorshe posto diye Aar maacher jhol

1. You need of Aar fish.

2. You need of Salt.

3. Prepare of poppy seeds paste…

4. Prepare of mustard seeds paste.

5. It’s of Sugar.

6. You need of Mustard oil.

7. Prepare of green chilli slitted.

8. You need of Black jeera.

9. Prepare of coriander leaves.

Mustard paste is an essential ingredient in most of the Bengali Paturis.

Shorshe ilish recipe - Shorshe bata diye ilish macher bhapa is a famous bengali hilsa dish made from hilsa simmered in mustard gravy.

It is the popular dish among the people in West Bengal and.

Shorshe Salmon Jhaal – Tomato Roshun diye J haal in Bengali means hot.

Shorshe posto diye Aar maacher jhol step by step

1. Wash the fish and marinate it with turmeric and salt….

2. Make a paste of Poppy seeds and mustard seeds…

3. Now take a pan,add mustard oil and fry the fish and keep aside. now put black jeera and poppy and mustard seeds paste in it.Add slitted green chilli in it and cook them..

4. Now add the fried fish, coriander leaves and cook them for 5 mins.fish is ready to serve.

Not warm hot.. usually with mustard sauce that is thicker than a soupy "jhol" but not as rich as a "dalna".

Back to the food, this shorshe salmon is a quick dinner option on a weekday.

All you need to make is the mustard paste.

SHORSHE MURGIR JHOL (non-veg): Chicken curry cooked in a very traditional way with potatoes and mustard paste.

AAM, AANAROSH AAR KOROMCHA ER CHATNI (veg): A sweet chutney made with green mangoes, pineapple and cranberries.