Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, shorshe posto diye aar maacher jhol. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Shorshe posto diye Aar maacher jhol is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Shorshe posto diye Aar maacher jhol is something which I’ve loved my whole life.
In my place, Shorshe Bata Diye Macher Jhal is something cooked almost once a week. We prefer Macher Jhal than Macher Jhol. Make a paste of the Poppy Seeds with a little water and Salt.
To begin with this particular recipe, we must first prepare a few components. You can have shorshe posto diye aar maacher jhol using 9 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Shorshe posto diye Aar maacher jhol:
- Take 2 piece Aar fish
- Make ready to taste Salt
- Take 3 tbsp poppy seeds paste..
- Get 1 tbsp mustard seeds paste
- Get Sugar
- Get 2 tbsp Mustard oil
- Prepare 1 green chilli slitted
- Make ready 1/2 teaspoon Black jeera
- Get Bunch coriander leaves
Shorshe Maach, a simple Bengali Mustard Fish Curry which is a cooked in every Bengali household. It is served along with Steamed Rice and a Salad of your choice. Do give this recipe a try and let us know hwo you liked it! This Bengali recipe is known as maacher kalia or maacher jhol and is a fish curry with potatoes dish that is popular in many Indian families.
Steps to make Shorshe posto diye Aar maacher jhol:
- Wash the fish and marinate it with turmeric and salt…
- Make a paste of Poppy seeds and mustard seeds..
- Now take a pan,add mustard oil and fry the fish and keep aside. now put black jeera and poppy and mustard seeds paste in it.Add slitted green chilli in it and cook them.
- Now add the fried fish, coriander leaves and cook them for 5 mins.fish is ready to serve
Maacher means "fish" and kalia or jhol means "in curry or gravy." The most commonly used fish to prepare this dish is a type of freshwater carp or rui maach. Mach er Jhol, Maach er Jhol, Alu Potol diye Maach er Jhol, Bengali Fish Curry with Vegetables. If you do not like Potol or do not get it you can make this same jhol with cauliflower and it will taste as Sandeepadi. Macher Patla jhol is sooooo Bengali thing.myself a Bengali married to a Bihari had to. Machher jhol(Bengali: মাছের ঝোল) or machha jhola(Odia: ମାଛ ଝୋଳ) is a traditional spicy fish curry in Bengali and Odia cuisines in the eastern part of the Indian subcontinent.
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