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Receta Bengali Mustard Fish Curry
by Padma Priya Manikam

Bengali Mustard Fish Curry

The people originating from Bengal/Calcutta loves their fish and mustard. The basis of this curry is by making a paste from mustard seeds. The curry is best served with rice or various bread/chapatis.

Calificación: 4/5
Avg. 4/5 1 voto
  Indian
  Raciónes: 1

Va Bien Con: rice, chapathi, roti

Ingredientes

  • Item 1:
  • 10 pieces of fish
  • Turmeric powder - for fish marinade
  • Chilli powder - for marinade
  • Salt - for marinade
  • Item 2:
  • 3/4 cup mustard seeds
  • 1 tomato
  • 4-5 cloves of garlic
  • Couple of dried red chilies
  • 3 inch ginger
  • Optional: Mustard oil for frying the fish
  • Garnish: Coriander leaves

Direcciones

  1. Marinade the fish and set aside for 20 minutes then fry and keep aside.
  2. Blend Item 2 with some water to get a gravy like consistency.
  3. Heat oil in pan and saute the blended ingredients till there is no raw smell.
  4. Then add the fishes in the gravy and add some salt to taste.
  5. Cook the curry for 10-15minutes or till how much gravy you like.
  6. Garnish with coriander leaves.