Bengali Fish Masala
Fish is an integral part of every auspicious occasion in West Bengal. Known for its fiery and succulent flavours, fish curry or machher jhol as it is popularly known is relished with rice & lucchis.
Ingredients
- 500 g Fish
- 2 medium Diced tomatoes
- 2 medium Diced onions
- 1 tsp Ginger paste
- 1 tsp Garlic
- 30 g Mustard oil
- 1 satchet Kohinoor Fish masala one packet
Method
- Marinate fish with salt and ½ tsp turmeric for 30 minutes.
- Shallow fry fish pieces in oil.
- Heat 2 tsp. oil, sauté onion, ginger paste and garlic paste and cook for 4-5 minutes.
- Add and cook chopped tomatoes and then add Kohinoor Fish Masala.
- Add water (200-250 ml). Add fried fish.
- Cover with the lid and cook until fish is tender.
- Garnish with slit green chili and nigella seeds. Serve hot.
