If you are a Bengali then you surly know the real taste of Machher Jhol, as may I say Fish Curry. But if you are not a Bengali then check out the easy recipe of Bengali Fish Curry and try it out, I am sure you will love the authentic Bengali dish, as it’s my favorite.
Ingredients:
1 lb fish (preferably freshwater like carp or catfish with skin and bones cut into steaks 3/4” thick)
1 cup mustard oil
1-1.5 tbsp mustard paste
2 tbsps turmeric
5-6 hot peppers
Juice of 1 lemon
Salt to taste
Method:
Smear fish pieces with 1 tbsp turmeric and salt and set aside for a few minutes. Heat mustard oil in a deep pan and fry fish lightly until golden yellow on both sides.
Dissolve mustard paste, remaining turmeric and salt in 1.5 cups hot water. Slice hot peppers lengthwise and add to the mustard sauce. Add a few drops of mustard oil to the sauce. Bring sauce to boil in a saucepan and add fish to it. Simmer until fish is tender and sauce has thickened slightly.
Remove from heat, allow to cool, sprinkle lemon juice and serve with white rice.
Note 1: The mustard oil is quite essential as this is what gives the dish the tang. Also , it should be of good quality .
Note 2: The mustard paste is best prepared fresh by crushing 4-5 tbsps mustard seed with water but prepared mustard can be substituted.
Serve it hot and taste the one of the most favorable dish of Bengalis
Image: farm1
Via: indianfoodforever
