The spices should have mellowed and the sauce should coat the back of a spoon. This is a simple fish curry made in mustard oil Youll find this royal fish curry at. Cook for three minutes, or until the sauce has thickened and the volume of liquid has reduced by approximately one-third. One of the most common Bengali fish recipes, which is a staple in almost every household, is the Machcher Jhol. Add chopped chillies, ginger garlic paste and cook it out, for 1 minute. Stir in the reserved mustard liquid and bring to a simmer. METHOD Add half of the mustard oil to a hot pan over medium heat. Once cooked well, remove the fish and keep it aside. In a pan, add in some Mustard oil, shallow fry the Pomphret on both sides. I always want to make some bengali style fish curry,but havent tried yet, seriously am in love with the colour of this fish curry,fingerlicking curry definitely. Make sure you cook with the extractor on full-speed as the spices could make you sneeze! Sprinkle over the turmeric and garam masala, add the chopped tomatoes and cook for two minutes more, stirring constantly. In India, the best parts of a fish are often reserved as a fillet and served grilled, broiled, or cooked alongside a fish. In a mixing Bowl, Coat the curry-cut Pomphret along with Salt and 3/4 tsp Turmeric powder. Cook for about five minutes, stirring constantly, until the onion is softened and pale golden-brown. Add the sliced onion, chillies and bay leaf. I make Bengal fish curry often, not only because it’s scrumptious, but also the very fact that fish combined with onion, tomatoes, ginger, garlic and turmeric makes it a healthy dish. Cook for a few seconds, stirring constantly. Bengali fish curry skin#It’s nice to have the skin on the fish but you can easily remove it after frying if you prefer.)Īs soon as the fish is cooked, return the pan to the heat and add both the mustard seeds and cumin seeds. If your pan isn’t large enough, cook the fish in two batches instead. (Don’t let the fish get crowded in the pan or they will be difficult to turn. Take the fish out of the pan and put on a plate. Carefully turn over and cook on the other side for a further minute. Heat the oil in a large non-stick frying pan and fry the fish over a high heat, skin-side down for a minute, or until the skin begins to crisp. So I cooked my own version, tweaked the recipe and came up with this. I searched for various Bengali Fish Curry recipes online, and got inspired by bongeats with their Macher Kalia recipe. Mix the remaining mustard powder with 300ml/10fl oz water, adding it gradually and stirring constantly until you have thin yellow liquid. I love having fish curries and one of the flavours that I enjoy most are in a Bengali Fish Curry. Put in a bowl and toss with the salt, cayenne pepper, half a teaspoon of the mustard powder and lots of freshly ground black pepper. Cut the fish fillets into roughly 7cm/3in wide strips.
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