Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, katla maacher shorshe. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Katla Maacher Shorshe is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Katla Maacher Shorshe is something which I’ve loved my entire life.
Katla Maacher Jhol is a Bengali delectable traditional, age-old Bengali style fish curry where fried fish is simmered in the gravy. It is one of the very simple fish curries prepared in our daily routine, and it has been an all-time favourite dish in my family. We normally eat other fishes too, so Katla fish is cooked at least once or twice in.
To get started with this recipe, we have to first prepare a few ingredients. You can cook katla maacher shorshe using 12 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Katla Maacher Shorshe:
- Take 1/2 kg Katla fish in Bengali cuts
- Get 2 tbsp mustard seeds (yellow+black, optional)
- Take 2 tsp khus-khus
- Make ready 1 tomato cut into small pieces
- Get 3-4 garlic pods
- Take to taste Salt
- Take 1 tsp Turmeric powder
- Take 2 slit green chillies
- Prepare 1 tsp Kalonji
- Get as required Mustard Oil (compulsory)
- Take as required Aam-tel (A Bengali pickle variety)
- Prepare 1 potato boiled with some salt & turmeric powder
The wind is whistling outside, the sky dark and looming. Maacher Jhol is where the gravy of the dish is made with ginger, turmeric, cumin powder, green chillis (the ingredients may vary from one region of Bengal to another) and Jhaal is where the gravy is hot and spicy and made with mustard paste, turmeric, chilli. Shorshe Maach/Mustard Fish is a very popular fish dish. I tried rui macher paturi / রুই মাছের পাতুরি with doi, shorshe, posto, etc.
Steps to make Katla Maacher Shorshe:
- Take the mustard seeds and khus-khus in a bowl and soak it in water for at least an hour.
- Then wash the fish pieces & apply salt & turmeric to it and coat the pieces very well. Now heat a pan & add some mustard oil & shallow fry them and keep them aside. Now cut the boiled potato into large pieces & just fry them for a minute.
- Now in a mixer jar, add mustard & khus-khus, garlic & a green chilli & 2 tbsp of water & grind them into a thick paste.
- Now in the same pan in which fish were fried, add some kalonji & a green chilli. Let them splutter, now add tomato pieces & fry it till oil starts seperating from the pan. Then add the mustard mixture to it.
- Now add a pinch of turmeric & salt to it & fry it for some time till everything gets gathered well. Donot over cook the mustard paste or else it may get bitter in taste. Now add 1 and half cup of water to it.
- Add salt, when the water starts bubbling add the fish pieces to it. Now cover it and cook it in a low flame for about 15 mins. After 15 mins add a tbsp of aam-tel to it & give it a mix. Again cover it and cook it for 5 more mins. Sprinkle a tsp of mustard oil & put some slit green chillies over it.
- Serve hot with rice.
Though rohu fish with banana leaf is not a traditional recipe but it taste is not. Aloo Begun ar Amchur diye Tyangra macher Shorshe jhal. I needed simple, home cooked maacher jhol badly.. Rohu and Katla he will have anyway. Here is another famous Bengali Rui Fish recipe Rui Macher Doi Shorshe.
So that is going to wrap it up for this special food katla maacher shorshe recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this site in your browser, and share it to your family, colleague and friends. Thanks again for reading, I hope My page becomes “the place to be” when it comes to katla maacher shorshe cooking. Go on get cooking!
