Recipe: Eating on a Dime Katla Maacher Shorshe

Recipe: Eating on a Dime Katla Maacher Shorshe Delicious, fresh and tasty.

Katla Maacher Shorshe. 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. Katla Maacher Jhol is a Bengali delectable traditional, age-old Bengali style fish curry where fried fish is simmered in the gravy.

Here is another famous bengali fish recipe with Rui Maach / Rohu fish.

Mustard fish recipe is very delicious and can be made very qui.

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 cook it.

Ingredients of Katla Maacher Shorshe

1. Prepare 1/2 kg of Katla fish in Bengali cuts.

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

3. Prepare 2 tsp of khus-khus.

4. You need 1 of tomato cut into small pieces.

5. It’s 3-4 of garlic pods.

6. You need to taste of Salt.

7. You need 1 tsp of Turmeric powder.

8. It’s 2 of slit green chillies.

9. You need 1 tsp of Kalonji.

10. You need as required of Mustard Oil (compulsory).

11. It’s as required of Aam-tel (A Bengali pickle variety).

12. You need 1 of potato boiled with some salt & turmeric powder.

The wind is whistling outside, the sky dark and looming.

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

Most of Bengalis love this Doi Shorshe Rui recipe. it is also very popular Bengali recipe for Marriage Party, Annaprashan and.

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.

Katla Maacher Shorshe step by step

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..

Shorshe Maach/Mustard Fish is a very popular fish dish.

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.

Today I am sharing a recipe of Fish in Jeere (Cumin) jhol (Curry).

A quick preparation that is minimal on spices yet.