Easiest Way to Autumn Eating on a Dime Katla Maacher Shorshe

Easiest Way to Autumn Eating on a Dime Katla Maacher Shorshe Delicious, fresh and tasty.

Katla Maacher Shorshe. 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.

It's one of the favourite dish of my hubby.

I think this recipe has been passed on by my grandma.

Shorshe Katla Bhaape / Kaatla fish steamed with mustard paste After a whirlwind weekend, and a hectic Monday morning, I finally get to sit down to make a post.

You can have Katla Maacher Shorshe using 12 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Katla Maacher Shorshe

1. You need of Katla fish in Bengali cuts.

2. Prepare of mustard seeds (yellow+black, optional).

3. You need of khus-khus.

4. It’s of tomato cut into small pieces.

5. Prepare of garlic pods.

6. You need of Salt.

7. Prepare of Turmeric powder.

8. It’s of slit green chillies.

9. It’s of Kalonji.

10. You need of Mustard Oil (compulsory).

11. You need of Aam-tel (A Bengali pickle variety).

12. You need of 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.

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!

Katla Maacher Shorshe instructions

1. Take the mustard seeds and khus-khus in a bowl and soak it in water for at least an hour..

2. 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..

3. Now in a mixer jar, add mustard & khus-khus, garlic & a green chilli & 2 tbsp of water & grind them into a thick paste..

4. 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..

5. 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..

6. 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..

7. Serve hot with rice..

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.

Here is another famous Bengali Rui Fish recipe Rui Macher Doi Shorshe.

Katla/Catla or major carp is a fresh water fish relished by Bengalis.

Easily available almost all year round, Bengalis make a number of preparations with it like the shorshe maach, Kalo jeere diye maach, Kaliya, doi maach.