Name: Begun diye Koi Macher Shorshe Jhol (Bengali Fish Curry) recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 2 Koi fish, cleaned, washed & drained; 3 tbsp. mustard oil; 1 tsp. panch phoron; pinch of asafoetida (opt); 1 onion, chopped; 1" ginger; 2-3 garlic cloves; 1 tomato, chopped; 1/2 cup coriander roots (opt); 1/2 tsp. turmeric pwoder; 1/2 tsp. red chili powder; 1/2 tsp. cumin powder; 1-2 green chilies, slit; 1 tbsp. kasundi / mustard paste; 1 tsp. raw mustard oil; 1 tbsp. coriander leaves, chopped

ABOUT Begun diye Koi Macher Shorshe Jhol (Bengali Fish Curry) RECIPE

This is a very popular Mustard fish curry. Made with 'Koi Maach', also known as 'Climbing Perch Fish' in an onion-ginger-garlic-tomato-mustard gravy. Traditionally it is cooked in mustard oil for an authentic touch and flavour. Eggplants are added to this gravy, which is best relished with plain steamed rice. Any other veggies like cauliflower, potato, raw papaya, raw banana, etc. can also be added as a substitute. The gravy can be thick or thin according to individual preference. You can make use of any other fish too, for this recipe. So all the fish lovers, go ahead and give this recipe a try and i'm sure you will love this delicacy.

Ingredients Serving: 2

2 Koi fish, cleaned, washed & drained
3 tbsp. mustard oil
1 tsp. panch phoron
pinch of asafoetida (opt)
1 onion, chopped
1" ginger
2-3 garlic cloves
1 tomato, chopped
1/2 cup coriander roots (opt)
1/2 tsp. turmeric pwoder
1/2 tsp. red chili powder
1/2 tsp. cumin powder
1-2 green chilies, slit
1 tbsp. kasundi / mustard paste
1 tsp. raw mustard oil
1 tbsp. coriander leaves, chopped

Instructions

Marinate the fish with a pinch of turmeric powder, red chili powder and salt for 10 minutes. Heat oil in a pan and fry the fish on both sides till light golden in colour. Drain and keep aside.
Grind the onion, ginger, garlic, tomatoes and coriander roots into a fine paste. Keep aside. Temper the same oil with panch phoron and asafoetida. Saute for a few seconds and then add the ground paste.
Fry on a medium flame till the oil separates. Add all the dry spices and kasundi / mustard paste. Mix well and add 1 cup water. Bring it to boil.
Slowly drop in the fried fish and the slit chilies. Simmer for 4-5 minutes. When done, add the mustard oil and switch off the flame. Garnish with coriander leaves and serve with steamed rice.

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