Monday, September 12, 2016

Dudh Diye Macher Jhol / Bengali Fish Curry with Milk

I came across this particular fish curry in Sandeepa’s Blog “Bongmom’s Cookbook”. It was a new recipe but I was reluctant to try a fish curry with milk. But then I came across the same recipe in the book “ThakurBarir RannaBanna”. The book had 2 versions of the fish curry with milk, one with normal whole milk and the other with heavy cream. The heavy cream version has onions, ginger and garlic and the previous one was much simpler....and very much quite with Sandeepa’s recipe.

how to make Dudh Diye Macher Jhol / Bengali Fish Curry with Milk recipe and preparation

how to make Dudh Diye Macher Jhol / Bengali Fish Curry with Milk recipe and preparation

Ever thought of the Bengali favourite fish curry, Sorshe Maach, without having to go under the process of making the mustard paste with the mustard, ginger, poppy seeds and green chillies?? Then you must try this one. The only mandatory ingredient you get here is the mustard oil. It is irreplaceable, actually this is the soul of this recipe..giving the curry that mustard feel without any mustard. The curry has everything that we get in Sorshe Maach. The smell, the taste..the smooth feel...just the hassle of making that paste is not here.

how to make Dudh Diye Macher Jhol / Bengali Fish Curry with Milk recipe and preparation

Dudh Diye Macher Jhol  / Bengali Fish Curry with Milk
Serves 4

how to make Dudh Diye Macher Jhol / Bengali Fish Curry with Milk recipe and preparation

Ingredients:
4-6 pieces of fish
1 tsp nigella seeds
2 tsp turmeric powder
2 green chillies – slit
A handful of fresh coriander leaves – finely chopped
2 cups of whole milk
Salt
2 tbsp pure virgin mustard oil

Method:
Smear the fish with 1 tsp turmeric powder and salt. Keep aside.
In a kadai heat the oil and shallow fry the fishes until lightly golden from both the sides.
Once done, take them out of the pan and keep aside.
Temper the rest of the oil with nigella seeds. As the seeds start to sizzle pour milk into the kadai.
Add the remaining 1 tsp turmeric powder give a good stir to mix it well.
Let it come to a boil and add the fried fishes.
Add salt to season and cover the kadai with a lid.
Simmer on medium flame for 7-10 minutes and then open the lid.
Add the chopped coriander leaves and the slit green chillies.
Taste and adjust the seasonings.
Simmer for 2 minutes more and switch off the flame.
Serve with some plain hot rice.


No comments:

Post a Comment