Bengali Fish Curry With Mustard Seeds Very Tasty Dish To Eat

Bengali Fish Curry

Ingredients:

• 4 slices of fresh Carp or Striped Bass
• 2 Tbsp of mustard seeds.
• 2 jalapenos
• 1/2 tsp of Panch Foron.
• 1/2 tsp mustard seeds.
• 1/2 tsp fenugreek(methi).
• 1/2 tsp Cumin(jeera).
• 1/2 tsp aniseeds(saunf).
• 1/2 tsp nigella(Kala Jira).
• 1/2 tsp turmeric.
• Salt to taste.
• 2 Tbsp of oil or ghee.

Method:

• Clean the fish and wash it well with water.
• Apply salt and 1/4 tsp of the turmeric to the fish.
• Now heat oil in a non stick pan and fry the fish carefully till golden on both sides.
• Remove the fish and keep aside.
• In a blender , make a paste of the mustard seeds, the jalapenos and 1/2 cup water .
• It will take 3-4 mins to make this paste,at that time mustard seeds can to grind.
• In the remaining oil add the panch foron and the add this mustard paste.
• Fry for 4-5 mins and then add the fish, turmeric and salt.
• Adjust the water if needed.
• Cook for 10 mins till done, and garnish with cilantro.
• Serve hot with steamed rice. 

Tel Koi Favorite Bengali Fish Curry Dish Very Tasty To Eat

Tel Koi (Bengali Fish Curry):


For 6 Person


Ingredients :

• Koi fish (Climbing Perch) - 12nos.
• Mustard oil - 1/2cup
• Ghee - 2tbs.
• Ground large onions - 3nos.
• Garlic paste - 1tsp.
• Ginger paste - 1tbs.
• Finely chopped tomato - 1no.
• Turmeric powder - 1tsp.
• Chilli powder - 1/2tsp.
• Salt  to taste.
• Beaten curd - 100gm.
• Ground green chillies - 4nos.
• Sugar - 1tsp.

Method Of Cooking:

• Clean the fish. Do not slice
• Make slits at a few places on both the sides.
• Heat oil and ghee together in a pan.
• Fry onion paste till reddish brown.
• Sauté well by adding garlic and ginger paste.
• Add chopped tomatoes, salt, turmeric and chilli powder.
• Sauté well till the oil separates and add beaten curd, green chilli paste and sugar.
• Fry for 3minutes and add 11/2cup water.
• Add the fish when the water comes to a boil.
• Cook on medium heat till the fish is done. 
• Remove from fire when the water evaporates and the oil separates and serve it with rice.

Pavo Maasor Xoriyoh Diya ( Pavo Maas in Musturd Sauce )

Pavo Maasor Xoriyoh Diya ( Pavo Maas in Musturd Sauce )

Ingredients:

• 600 - 800gms of Pavo (Pavda) fish.
• 4 tsp of Yellow mustard (sariyoh).
• 1 chopped onion (medium).
• 4 Green chillies.
• 1/2 tsp of paas phuron

Method:

•  Rub salt and turmeric on the fish and marinate them for an hour.
•  Soak mustard in water for 2-3hrs
•  Make mustard paste in a mixer with 2 green chilli
•  Put some water in the paste and leave it for 2 hrs. This will remove the bitterness of the mustard.
• Put 3 table spoon of mustard oil in a pan. Add paas phuron when the oil is hot followed by the chopped onions
•  Put turmeric and salt according to your taste.
•  Fry the onions till they turn slight brown.
• Now its the time to add the mustard paste. I used a strainer and only added the water from the paste.
• Add rest 2 green chillies.
•  Let it boil for 5 minutes. You can add more water (boiled) to it to make more gravy.
• Add fish, cover with a lid and make the flame between medium to low. Let it cook for 20 mins and your fish is ready.
•  You can add few drops of mustard oil on top and serve it.