How to Make Super Quick Homemade Katla Maacher Shorshe
Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we're going to prepare a special dish, Steps to Prepare Ultimate Katla Maacher Shorshe. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Katla Maacher Shorshe, 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 Katla Maacher Shorshe delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Katla Maacher Shorshe is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Katla Maacher Shorshe estimated approx 1 hr. 30 mins..
To get started with this particular recipe, we must prepare a few components. You can have Katla Maacher Shorshe using 12 ingredients and 7 steps. Here is how you cook it.
This recipe is from my sasu-mom's kitchen. It's one of the favourite dish of my hubby.
Ingredients and spices that need to be Take to make Katla Maacher Shorshe:
- 1/2 kg Katla fish in Bengali cuts
- 2 tbsp mustard seeds (yellow+black, optional)
- 2 tsp khus-khus
- 1 tomato cut into small pieces
- 3-4 garlic pods
- to taste Salt
- 1 tsp Turmeric powder
- 2 slit green chillies
- 1 tsp Kalonji
- as required Mustard Oil (compulsory)
- as required Aam-tel (A Bengali pickle variety)
- 1 potato boiled with some salt & turmeric powder
Instructions 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.
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