Macher Jhal/Fish in Mustard Gravy
Ingredients
Fish (Rohu/Katla) – 4 pieces
Potato – 1 cup, boiled and cut into cubes
Mustard Paste – 1/2 cup
Urad Dal Bori – 6 to 8
Turmeric Powder – 1 tablespoon
Green Chilli – 2
Salt to taste
Sugar – 1 teaspoon
Tomato – 1 medium, chopped
Mustard Oil – 1 cup
Nigella Seeds – 1 teaspoon
Coriander leaves – 1 tablespoon
Procedure
Marinate the fish with salt and turmeric powder for 30 minutes. Now heat oil in a wok and fry them well and keep aside. Keep 2 tablespoon oil and reduce remaining. Now fry the potatoes and bori using turmeric powder and salt and keep aside. Add nigella seeds in the oil and add chopped tomato, green chilli. Cook until the raw smell is gone. Add sugar and salt to taste. When the oil start separating add turmeric powder and mustard paste. Stir them for a minute and add a cup full of water. Now add fried potatoes, bori and fish into it. Allow it boil. When gravy consistency becomes thick, switch off gas and add a teaspoon full of mustard oil from top and garnish with coriander leaves.
Looks super tempting..Love the flavors .. M drooling here..
Very yummy!!
It's all-time fav of Bengalis…. 😀
boRi dile aaro byapok tasty hoy… 🙂
Delicious fish recipe….me mouthwatering here…. 🙂