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Taking 10 minutes to prepare and around 20 minutes to cook this is also a super quick dinner recipe that is very easy to cook with a relatively modest ingredient list for a curry. This shorshe bata recipe is a signature comfort dish which fills immense pleasure in every Bengali’s life. Macher jhol is a Bengali fish curry, my version features meaty white fish like cod or pollock in a thick tomato gravy that is lightly spiced. Which is why, you would find different variety of fish with countless number of recipes in here. Due to it geography, fish is affordable and widely accessible across the state, making it staple food for every Bengali. Serve with your choice of naan, rotis, rice, katchumber (onion salad), poppadum and salad if desired. Shorshe maach aka fish curry with mustard paste is a pure Bengali delicacy and one of the most beloved recipes for bengali fish curry which is frequently prepared in every Bengali house. Fish curry is an intrinsic part of the cuisine of Bengal and we cant agree to it more. Reheat the curry if needed and gently add the fish into the curry and garnish with fresh coriander/cilantro if using. If you like your curry sweet, stir in 1 tablespoon of sugar. Bring back to a simmer (about 5 minutes) then simmer for 5 minutes. Be gentle when turning to avoid breaking your fish. When mustard seeds start to pop about two minutes turn the heat down to 1/4 and stir in coconut milk and add fish. In a non-stick pan, add enough oil to properly coat the base of the pan evenly and heat over a medium-high flame.įry the fish until golden brown on both sides and no longer transparent. Taste curry and add the lime/lemon if needed, re taste and add more salt, spice or lime/lemon as needed. Cook till excess water is evaporated and oil is released. Blend tomatoes, garlic, green chillies and powdered mustard seeds and add to the pan with mustard oil. Mix the yogurt with the flour and add to the pot.Īdd the cream and allow to simmer on a low heat for 2-3 minutes more. Bengali Fish Curry Recipe with Step by Step Pictures: Marinate the fish pieces in turmeric and salt.
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In a medium sized cooking pot, heat three tablespoons of oil over medium-high heat.Īdd the mustard seeds and cook, stirring until they “pop” and are fragrant, this takes about a couple of minutes.Īdd the chopped onion and garlic and fry until the onions are translucent and have softened, about 3-4 minutes.Īdd the curry powder, salt, and ground cumin and cook for another 2 minutes, mixing regularly. Cover and set aside in fridge for about 30 minutes (up to an hour is also fine). In a medium sized bowl mix together the turmeric, black pepper, chilli powder, salt and lime juice.Īdd the chopped fish pieces and cover all pieces thoroughly with the spice mix.