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