Easiest Way to Prepare Homemade Shreshtha's Bongo Fish Curry in Mustard Sauce (Shorshe Maach)
Hey everyone, it is John, welcome to our recipe page. Today, we're going to prepare a special dish, Steps to Prepare Favorite Shreshtha's Bongo Fish Curry in Mustard Sauce (Shorshe Maach). One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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As for the number of servings that can be served to make Shreshtha's Bongo Fish Curry in Mustard Sauce (Shorshe Maach) is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Shreshtha's Bongo Fish Curry in Mustard Sauce (Shorshe Maach) estimated approx 20 mins.
To get started with this particular recipe, we must prepare a few ingredients. You can cook Shreshtha's Bongo Fish Curry in Mustard Sauce (Shorshe Maach) using 7 ingredients and 9 steps. Here is how you can achieve it.
This recipe is a bongo recipe but with a slight variation. Believe me, the variation is for the better! The traditional Bengali recipe demands you to steam it but since I don't live in Bengal and lead a busy, defense wife's life, I had to find an easy way out. Hope you all will find it easy! By Shreshtha Mukherjee.
Ingredients and spices that need to be Make ready to make Shreshtha's Bongo Fish Curry in Mustard Sauce (Shorshe Maach):
- 2 cup diced tomatoes into halves
- 1 pinch of salt to taste
- 2 large green chillies
- 500 grams any river fish(bone less preferably)
- 20 grams black mustard seeds
- 40 grams poppy seeds(poshto)
- 250 ml mustard oil
Steps to make Shreshtha's Bongo Fish Curry in Mustard Sauce (Shorshe Maach)
- Soak mustard seeds and poppy seeds for 5 - 10 minutes.
- Make a semi solid paste of mustard seeds,poppy seeds,tomatoes,salt,green chillies,and 5 tbs mustard oil adding one cup of water.
- Take one cup of mustard oil.heat in a deep bottom wok(koraai).
- After the oil is nicely heated.add fish fillets(marinated in a pinch of salt,dash of lemon juice and a pinch of turmeric powder)
- Fry them for 2 - 3 minutes each side.keep them aside.
- Now use the remaining oil in the wok and add it to the paste of all the ingredients made before.it will add up to the aroma of the curry.mix it well.
- Take a baking dish.put the fried fish fillets.add mustard paste to it.add almost half cup of raw mustard oil. (optional)put some diced tomatoes n few green chillies slit from the middle
- Microwave it for 6 minutes.take out,stir it very gently since fish fillets may break.they will b very soft at this moment.and microwave it further for 3 more minutes.
- Garnish it with freshly and finely chopped coriander or parsley to give it a fresh -n -right -from-the river on your plate feeling..
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