Hey everyone, it is John, welcome to my recipe site. Today, we’re going to make a special dish, ilish macher tomato shorshe jhaal (fish in tomato mustard gravy - bengali style). One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
সর্ষে ইলিশ এই ভাবে বানালে স্বাদ মুখে লেগে থাকবে - Shorshe Ilish Bengali Recipe - Shampa's Kitchen. দই ইলিশ - POPULAR BENGALI TRADITIONAL RECIPE DOI ILISH - HILSHA FISH CURRY. Sorse Ilish is a classic Bengali fish curry, made of Hilsa fish cooked in delectable mustard sauce. Enjoy the fish by making this.
Ilish Macher Tomato Shorshe Jhaal (Fish in Tomato Mustard Gravy - Bengali Style) is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Ilish Macher Tomato Shorshe Jhaal (Fish in Tomato Mustard Gravy - Bengali Style) is something which I’ve loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can cook ilish macher tomato shorshe jhaal (fish in tomato mustard gravy - bengali style) using 10 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Ilish Macher Tomato Shorshe Jhaal (Fish in Tomato Mustard Gravy - Bengali Style):
- Get 2-3 pieces Hilsa fish (fresh river water fish)
- Make ready 1 tomato, blended into a puree
- Take 2-3 tbsp. mustard oil
- Take 1/2 tsp. nigella seeds
- Take 1-2 green chilies, slit
- Make ready to taste salt
- Get 1/2 tsp. turmeric powder
- Take 1 tbsp. kasundi / mustard paste
- Take 1 tsp. raw mustard oil
- Make ready 1 tsp. coriander leaves, chopped
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. It is a quintessential Bengali style fish curry prepared with mustard paste. Bongs are known for their love for fish and most of us (including me) Having a plate full of boiled rice along with Shorshe Bata Diye Macher Jhal is nothing but heaven.
Instructions to make Ilish Macher Tomato Shorshe Jhaal (Fish in Tomato Mustard Gravy - Bengali Style):
- Marinate the fish pieces with a pinch of salt and turmeric powder for 5-10 minutes. Heat oil in a pan and fry the fish till light golden in colour. Drain and keep aside.
- Temper the same oil with nigella seeds and green chilies. Add the tomato puree, kasundi and turmeric powder. Saute till the oil separates.
- Now add 1 & 1/2 cup water and salt. Bring it to boil. Then gently drop in the fried fish and simmer, covered for 2-3 minutes on a low flame.
- Switch off the flame and add the mustard oil. Garnish with coriander leaves and serve with plain steamed rice.
One of the best parts is the not so complicated recipe of fish. Shorshe Maach, a simple Bengali Mustard Fish Curry which is a cooked in every Bengali To begin making the Shorshe Maach Recipe (Bengali Mustard Fish Curry), firstly we will clean the fish and marinating it with turmeric powder Aar Macher Jhol Recipe - Bengali Style Fish In Tomato Gravy. Mackerel is a very tasty sea fish with very strong flavor and very similar to Bengali "Hilsha" fish. In almost every Bengali Family one or two days are reserved for Vegetarian meals. In those days We usually eat total Vegetarian Dishes without.
So that’s going to wrap it up with this exceptional food ilish macher tomato shorshe jhaal (fish in tomato mustard gravy - bengali style) recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
