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We hope you got insight from reading it, now let’s go back to ilish macher tomato shorshe jhaal (fish in tomato mustard gravy - bengali style) recipe. You can have ilish macher tomato shorshe jhaal (fish in tomato mustard gravy - bengali style) using 10 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to cook Ilish Macher Tomato Shorshe Jhaal (Fish in Tomato Mustard Gravy - Bengali Style):
- Take 2-3 pieces Hilsa fish (fresh river water fish)
- Provide 1 tomato, blended into a puree
- Get 2-3 tbsp. mustard oil
- Take 1/2 tsp. nigella seeds
- Use 1-2 green chilies, slit
- Use to taste salt
- Provide 1/2 tsp. turmeric powder
- Prepare 1 tbsp. kasundi / mustard paste
- You need 1 tsp. raw mustard oil
- Take 1 tsp. coriander leaves, chopped
Steps 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.
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