Recipe: Tasty Bengali fish fry with mustard sauce

Recipe: Tasty Bengali fish fry with mustard sauce Delicious, fresh and tasty.
Bengali fish fry with mustard sauce. While the mustard seeds are soaking, rub the fish fillets with half a teaspoon turmeric and salt. Keep it in a cool place for half an hour. Heat the remaining oil in a frying pan until smoking.
Usually served as a starter for a bengali full coarse meal or as pass-time snack in the evening.
Kasundi Ilish is a Bengali fish curry prepared with instant mustard sauce Kasundi which means you do not need to make the mustard paste to make the Ilish macher jhal if you are following this recipe!
Ilish itself is tremendously flavorful and you do not need many spices to enhance the flavors.
You can have Bengali fish fry with mustard sauce using 12 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Bengali fish fry with mustard sauce
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It’s 500 gm of rohu fish.
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Prepare 2 tbsp of mustard seeds.
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Prepare 1/2 of onion.
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Prepare 5-6 of garlic.
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Prepare 1 tbsp of turmeric powder.
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Prepare 1 tbsp of red chilli powder.
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It’s 1 tbsp of coriander powder.
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You need 1 tsp of black pepper powder.
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Prepare 1 tsp of cumin powder.
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Prepare as needed of Water.
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It’s to taste of Salt.
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You need as needed of Mustard oil to fry.
Bengali Sorshe baata diye macher jhaal or fish in Bengali mustard gravy / sauce is perhaps one of the most iconic dish in Bengali cuisine.
Though this dish would be a common everyday affair in most of the Bengali homes, but what makes it so unique and distinctive is the use of fresh mustard paste.
Bengali Fish Curry or Mustard Fish Curry is an everyday dish in the Bengali household.
This easy tomato-based recipe can be made with catfish or mullet in mustard oil and boasts of the distinct flavor of mustard and nigella seeds..
Bengali fish fry with mustard sauce step by step
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Wash the fish properly drain the water from it make the smooth paste of mustard seeds, onions and garlic.
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Add all masala like turmeric powder, red chilli powder, cumin powder, black pepper powder and coriander powder now mix it well.
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Take a fish in a plate coat with salt add the masala paste and coat with the hand nicely.
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Marinate for 15 minutes heat the oil in a kadhai fry in hot oil on medium flame.
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Cook each side until golden brown take out in a plate and now fish fry is ready to serve hot with onions slices, lemon and green chilli slices.
Pan fry the marinated fish steaks in mustard oil until golden brown.
Add the fish to the mustard sauce and cook.
It is always served with a Bengali mustard sauce 'Kasundi' and cucumber onion salad.
It is always served with a Bengali mustard sauce 'Kasundi' and cucumber onion salad.
You can find Kasundi in a Indian Grocery Store.