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

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We hope you got benefit from reading it, now let’s go back to ilish macher tomato shorshe jhaal (fish in tomato mustard gravy - bengali style) recipe. To cook ilish macher tomato shorshe jhaal (fish in tomato mustard gravy - bengali style) you only need 10 ingredients and 4 steps. Here is how you do it.

The ingredients needed to cook Ilish Macher Tomato Shorshe Jhaal (Fish in Tomato Mustard Gravy - Bengali Style):
  1. Take 2-3 pieces Hilsa fish (fresh river water fish)
  2. Use 1 tomato, blended into a puree
  3. Take 2-3 tbsp. mustard oil
  4. Take 1/2 tsp. nigella seeds
  5. You need 1-2 green chilies, slit
  6. Use to taste salt
  7. Get 1/2 tsp. turmeric powder
  8. Use 1 tbsp. kasundi / mustard paste
  9. Get 1 tsp. raw mustard oil
  10. Take 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.

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