Ilish Macher Tomato Shorshe Jhaal (Fish in Tomato Mustard Gravy - Bengali Style)
Ilish Macher Tomato Shorshe Jhaal (Fish in Tomato Mustard Gravy - Bengali Style)

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, ilish macher tomato shorshe jhaal (fish in tomato mustard gravy - bengali style). It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Ilish Macher Tomato Shorshe Jhaal (Fish in Tomato Mustard Gravy - Bengali Style) is one of the most favored of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Ilish Macher Tomato Shorshe Jhaal (Fish in Tomato Mustard Gravy - Bengali Style) is something that I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook ilish macher tomato shorshe jhaal (fish in tomato mustard gravy - bengali style) using 10 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Ilish Macher Tomato Shorshe Jhaal (Fish in Tomato Mustard Gravy - Bengali Style):
  1. Get 2-3 pieces Hilsa fish (fresh river water fish)
  2. Get 1 tomato, blended into a puree
  3. Prepare 2-3 tbsp. mustard oil
  4. Make ready 1/2 tsp. nigella seeds
  5. Get 1-2 green chilies, slit
  6. Take to taste salt
  7. Prepare 1/2 tsp. turmeric powder
  8. Prepare 1 tbsp. kasundi / mustard paste
  9. Make ready 1 tsp. raw mustard oil
  10. Get 1 tsp. coriander leaves, chopped
Instructions to make Ilish Macher Tomato Shorshe Jhaal (Fish in Tomato Mustard Gravy - Bengali Style):
  1. Marinate the fish pieces with a pinch of salt and turmeric powder for 5-10 minutes. Heat oil in a pan and fry the fish till light golden in colour. Drain and keep aside.
  2. Temper the same oil with nigella seeds and green chilies. Add the tomato puree, kasundi and turmeric powder. Saute till the oil separates.
  3. Now add 1 & 1/2 cup water and salt. Bring it to boil. Then gently drop in the fried fish and simmer, covered for 2-3 minutes on a low flame.
  4. Switch off the flame and add the mustard oil. Garnish with coriander leaves and serve with plain steamed rice.

So that’s going to wrap this up for this special food ilish macher tomato shorshe jhaal (fish in tomato mustard gravy - bengali style) recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!