Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, shorshe posto diye aar maacher jhol. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
In my place, Shorshe Bata Diye Macher Jhal is something cooked almost once a week. We prefer Macher Jhal than Macher Jhol. Make a paste of the Poppy Seeds with a little water and Salt.
Shorshe posto diye Aar maacher jhol is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. Shorshe posto diye Aar maacher jhol is something that I have loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook shorshe posto diye aar maacher jhol using 9 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Shorshe posto diye Aar maacher jhol:
- Make ready 2 piece Aar fish
- Prepare to taste Salt
- Take 3 tbsp poppy seeds paste..
- Take 1 tbsp mustard seeds paste
- Make ready Sugar
- Make ready 2 tbsp Mustard oil
- Take 1 green chilli slitted
- Get 1/2 teaspoon Black jeera
- Take Bunch coriander leaves
Shorshe Maach, a simple Bengali Mustard Fish Curry which is a cooked in every Bengali household. It is served along with Steamed Rice and a Salad of your choice. Do give this recipe a try and let us know hwo you liked it! This Bengali recipe is known as maacher kalia or maacher jhol and is a fish curry with potatoes dish that is popular in many Indian families.
Instructions to make Shorshe posto diye Aar maacher jhol:
- Wash the fish and marinate it with turmeric and salt…
- Make a paste of Poppy seeds and mustard seeds..
- Now take a pan,add mustard oil and fry the fish and keep aside. now put black jeera and poppy and mustard seeds paste in it.Add slitted green chilli in it and cook them.
- Now add the fried fish, coriander leaves and cook them for 5 mins.fish is ready to serve
Maacher means "fish" and kalia or jhol means "in curry or gravy." The most commonly used fish to prepare this dish is a type of freshwater carp or rui maach. Mach er Jhol, Maach er Jhol, Alu Potol diye Maach er Jhol, Bengali Fish Curry with Vegetables. If you do not like Potol or do not get it you can make this same jhol with cauliflower and it will taste as Sandeepadi. Macher Patla jhol is sooooo Bengali thing.myself a Bengali married to a Bihari had to. Machher jhol(Bengali: মাছের ঝোল) or machha jhola(Odia: ମାଛ ଝୋଳ) is a traditional spicy fish curry in Bengali and Odia cuisines in the eastern part of the Indian subcontinent.
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