Ingredients with Measurements:
- 500g fish (rohu or catfish)
- 2 tbsp mustard oil
- 1 tsp black mustard seeds
- 1 tsp yellow mustard seeds
- 2 green chilies, slit
- 1 onion, chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- Salt to taste
- 2 cups water
- Coriander leaves for garnish
Special Equipment Needed:
- None
Step-by-Step Instructions:
1. Clean and wash the fish thoroughly. Cut into medium-sized pieces and set aside.
2. In a pan, heat mustard oil until it starts to smoke.
3. Add black mustard seeds and let them splutter.
4. Add yellow mustard seeds and green chilies. Saute for a few seconds.
5. Add chopped onions and saute until they turn translucent.
6. Add ginger paste and garlic paste. Saute for a minute.
7. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
8. Add 2 cups of water and bring it to a boil.
9. Add the fish pieces and cover the pan. Cook for 10-12 minutes on medium heat.
10. Garnish with coriander leaves and serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 200
- Fat: 10g
- Carbohydrates: 5g
- Protein: 20g
Substitutions for ingredients:
- Mustard oil can be substituted with any other cooking oil.
- Rohu or catfish can be substituted with any other freshwater fish.
Variations:
- Vegetables like potatoes, eggplants, or tomatoes can be added to the dish.
- Coconut milk can be added to make the dish creamier.
Tips and Tricks:
- Use fresh fish for the best flavor.
- Adjust the amount of chili powder according to your taste.
- Use a non-stick pan to prevent the fish from sticking to the bottom.
Storage Instructions:
- Store the leftover dish in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
- Reheat the dish in a pan on medium heat until heated through.
Presentation Ideas:
- Serve the dish in a traditional Indian thali with steamed rice and a side of salad.
Garnishes:
- Garnish with coriander leaves.
Pairings:
- Serve with steamed rice.
Suggested Side Dishes:
- Salad
Troubleshooting Advice:
- If the dish is too spicy, add a dollop of yogurt to balance the flavors.
Food Safety Advice:
- Make sure to clean the fish thoroughly before cooking.
Food History:
- Shorshe Machher Jhol is a traditional Bengali fish curry that originated in East India.
Flavor Profiles:
- Spicy, tangy, and flavorful.
Serving Suggestions:
- Serve hot with steamed rice.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian