Recipe of Award-winning Koi Macher Jhal (Bengali Fish Curry)
Hey everyone, it is Jim, welcome to my recipe page. Today, we're going to prepare a special dish, Step-by-Step Guide to Make Award-winning Koi Macher Jhal (Bengali Fish Curry). It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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The same is true for lunches whenever we usually resort to a can of soup or even box of macaroni and cheese or any other such product instead of putting our creative efforts into creating an instant and easy yet delicious lunch. You will notice many thoughts in this report and the hope is that these thoughts won't just get you off to a terrific beginning for ending the lunch R-UT all of us seem to find ourselves at at any time or another but in addition to try new things on your own.
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Many things affect the quality of taste from Koi Macher Jhal (Bengali Fish Curry), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Koi Macher Jhal (Bengali Fish Curry) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we must prepare a few ingredients. You can cook Koi Macher Jhal (Bengali Fish Curry) using 10 ingredients and 5 steps. Here is how you can achieve that.
#nonv - For all the fish lovers out there, Let me share a very popular Bengali style Fish Curry where I have cooked Koi Fish, also called Climbing Perch, in a simple thin mustard gravy. It is traditionally cooked in mustard oil for an authentic touch and flavour. It can also be cooked with onion-ginger-garlic based thick gravy, but generally I prefer a thin gravy. This type of fish preparation goes very well with only plain steamed rice.
Ingredients and spices that need to be Get to make Koi Macher Jhal (Bengali Fish Curry):
- 2 koi fish, cleaned
- 3 tbsp mustard oil
- 1 tsp nigella seeds (kalonji)
- 2 tsp mustard paste / kasundi
- 1 tsp tomato paste
- to taste salt
- 1/2 tsp turmeric powder
- 2 green chilies, slit
- 1 tsp raw mustard oil
- 1 tbsp coriander leaves
Instructions to make Koi Macher Jhal (Bengali Fish Curry)
- Marinate the fish with a pinch of salt and turmeric powder for 5 minutes. Heat oil in a pan and fry them on both sides till golden in colour. Drain and keep aside.
- In a bowl, mix together mustard paste, turmeric powder and tomato paste with little water to form a paste. Keep aside.
- Temper the same oil with nigella seeds. Saute for a few seconds and add the mustard paste. Saute till the oil separated and then add 1 cup water.
- Bring it to a boil. Then slowly drop in the fried fish, salt and the green chilies. Simmer on a medium flame for 2-3 minutes.
- When done, add the raw mustard oil and coriander leaves and switch off the flame. Serve with plain steamed rice.
While this is certainly not the end all be all guide to cooking fast and simple lunches it's great food for thought. The hope is that this will get your own creative juices flowing so you could prepare wonderful lunches for your own family without needing to perform too horribly much heavy cooking from the process.
So that is going to wrap this up for this exceptional food Recipe of Speedy Koi Macher Jhal (Bengali Fish Curry). Thank you very much for your time. I am confident that you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!