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We hope you got benefit from reading it, now let’s go back to ilish macher tomato shorshe jhaal (fish in tomato mustard gravy - bengali style) recipe. To make ilish macher tomato shorshe jhaal (fish in tomato mustard gravy - bengali style) you only need 10 ingredients and 4 steps. Here is how you cook it.
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)
- Prepare 1 tomato, blended into a puree
- Provide 2-3 tbsp. mustard oil
- Prepare 1/2 tsp. nigella seeds
- Get 1-2 green chilies, slit
- Take to taste salt
- Prepare 1/2 tsp. turmeric powder
- You need 1 tbsp. kasundi / mustard paste
- Provide 1 tsp. raw mustard oil
- Use 1 tsp. coriander leaves, chopped
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.
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. One of the best parts is the not so complicated recipe of fish.
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