Recipe of Homemade Bata Fish Curry in Mustard Sauce
Hello everybody, it is John, welcome to our recipe site. Today, we're going to prepare a special dish, Simple Way to Make Favorite Bata Fish Curry in Mustard Sauce. One of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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As for the number of servings that can be served to make Bata Fish Curry in Mustard Sauce is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Bata Fish Curry in Mustard Sauce estimated approx 30 minutes.
To begin with this recipe, we have to prepare a few ingredients. You can cook Bata Fish Curry in Mustard Sauce using 13 ingredients and 2 steps. Here is how you cook that.
#spiceweek6 #mustardseeds The scientific name of Bata Fish is Labeo Bata.It is a fresh water river fish and very tasty and healthy. Shorshe diye Bata Macher Jhal or Bata Fish Curry in Mustard Sauce is a traditional Bengali recipe.This fish is famous in Bengal and easily available in all seasons. The fish has a fleshy body with very thin bones, but tastes amazing.Always use mustard oil to cook this fish.This fish can be prepared in many ways and served both with dry or with gravy and even crispy fried.Bata Fish Curry in Mustard Sauce is a pure Bengali delicacy and best enjoyed with steamed rice.
Ingredients and spices that need to be Take to make Bata Fish Curry in Mustard Sauce:
- 500 gms bata fish
- 3 tsp black mustard seeds
- 2 tsp curd
- 2 tbsp tomato puree
- 1 onion chopped finely
- 1/4 tsp kalonji or nigella seeds
- 1 tsp turmeric powder
- 1/2 tsp red chilli powder
- 3-4 green and red chillies
- 4-5 tbsp mustard oil
- To taste salt
- 1 pinch sugar
- 1 tbsp coriander chopped
Instructions to make to make Bata Fish Curry in Mustard Sauce
- Remove scales,clean and wash fish. Smear 1/2 tsp turmeric and salt in fish and set aside for 10 minutes.Meanwhile soak black mustard seeds for 10 minutes in warm water and make a paste of it with little water,curd,green chilli and 1/4 th tsp salt.Heat mustard oil on high flame and when it is fuming,sprinkle pinch of salt and deep fry the fish in batches till brown on both sides.Set aside.Add some more oil and sprinkle kalonji.When it splutters, add chopped onion and fry till lightly brown.
- Add the fish and toss with onion.Add approximately one and half cup water.Add salt,turmeric, red chilli powder, tomato puree and pinch of sugar to decrease the tartness of curd and tomato puree. Boil for 3 minutes.Add mustard paste and mix well.Give it a boil and sprinkle 2 tsp mustard oil.Add few slit green and red chillies and garnish with chopped coriander. Close the lid for 3 minutes.Then serve hot with steamed rice.Adjust gravy according to need.
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