HOW TO MAKE BENGALI FISH CURRY
HOW TO MAKE BENGALI FISH CURRY RECIPE OR MACHER JHOL or RUI MACHER ROSH
is a popular and traditional fish curry recipe. The exclusive in this Bengali fish curry is adding Mustard oil and Mustard paste and one more ingredient is Nigella seeds i.e., kalonji. which gives a lone aroma and essence to the curry. It goes well with hot rice, and ragi ball.
In this recipe, I have used Rohu fish or Rohu Bengali to make this famous yet tasty Bengali fish curry, which is a common household dish in Bengal.
So, before making this fish curry we need to marinate it with salt and turmeric and then shallow fried till golden brown and then cooked in a spicy and onion, tomato based gravy.
Types of Fishes
Rohu fish is famous in Bengal why because of its tenderness and taste. So, it is one of the most preferred fish for preparing Fish curry or Machher Kalia.
Koi is another popular fish in Bengal. Spanish Mackerel, Tilapia, Snapper, Barramundi, Cod, Mahi Mahi, Halibut, and Basa are the best fishes used for fish curry.
The two different ingredients used in this fish curry are Nigella seeds and Mustard paste:
They are widely used as a spice and condiment in Indian cuisine. They can be used in curries, Stir fry.
These nigella seeds are also called Kalojeera bharta, kalonji, Kalo jeera, kale til, Karun jeeragam in Tamil, and Nalla Jeelakarra in Telugu.
It is also called black onion seeds, or black caraway seeds. Dry toast and then ground or used as a whole to add flavor to bread or curry-like dishes.
It blends well with fish, and shrimp. Furthermore, adding mustard paste or matter batter, helps to hold the breading on the fish, on other side making the fish soft and tender, equally juicy while cooking.
And even enhances the flavor of a fish too. Moreover,flavors you won’t taste the vinegarish taste of mustard when the fish is completely cooked.
How to make Bengali Fish Curry Recipe (Stepwise):
HOW TO MAKE BENGALI FISH CURRY
- 1 Mixing bowl
- 1 Mixer jar
- 1 Deep pan
- 1 kg Rohu fish
- 3 big Onion
- 2 Medium Tomto
- 1 tbsp Ginger garlic paste
- 2 tbsp Oil
- 1 tsp Mustard seeds
- ½ tsp Nigella seeds
- 3 Green chilies
- 2 tsp Red chili powder
- 1 tbsp Coriander powder
- ½ tsp Garam masala powder
- Salt to taste
- 1 cup Water
- ¼ tsp Turmeric powder
- 1 tsp Salt to taste
- Firstly, rinse fish for 2 to 3 times and keep it aside.
- To marinate add in 1 tsp salt and 1/4 tsp turmeric powder. Allow it to marinate it for 15 minutes.
- Then heat a pan and add in oil.
- Now add in the marinated fish and shallow fry for 2 minutes on both the sides and then transfer it to another plate.
- Now heat a pan and add in oil, mustard seeds. Allow it to splutter.
- Then add in nigella seeds and sauté for a minute.
- Then add in onion paste, green chilies. Close the lid and allow it to cook till the raw smell goes away.
- Then add in tomato paste, ginger garlic paste and sauté till the raw smell goes away.
- Later add in red chili powder, coriander powder, garam masala powder. Give a mix and allow it to cook till the raw smell goes away.
- Then add in mustard paste, Salt to taste and give a mix.
- Then close the lid and allow it to cook till the oil separates the pan.
- Add required water and allow it to cook. Boil till the oil separates the pan.
- Then add in shallow fried fishes and allow it to cook for another 5 minutes in low flame. Don't overcook as it is already shallow fried before.
- Finally, Bengali Fish Curry is ready to serve.
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