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Shorshe Maach ( Bengali fish curry in mustard sauce )

 Shorshe Maach or Fish Mustard Curry is an authentic dish from West Bengal. The main ingredient used here is mustard, which has to be thoroughly cooked to get rid of its pungent aroma. Traditionally made with mustard paste grinded by a "sheel noda" where stone is used to grind mustard by the use of friction. A beautiful dish with very less ingredients and simple flavours. You can also use other fishes like Hilsa, Catla, the results would be the same. Try this recipe at home and serve with a hot bowl of steaming rice. Ingredients 750 g Rohu fish salt to taste 1 tsp turmeric powder 1 tbsp raw mustard oil 1/2 cup black mustard seeds 1 dry red chili 3 green chilies 4 tbsp raw mustard oil 1 tsp kalunji (nigella seeds) 1/2 tsp turmeric powder 4 cups hot water 4 slit green chilies Method Marinate the fish pieces in salt, turmeric powder and mustard oil, let it rest for 15 minutes. Soak the mustard seeds, dry red chili in water for 5 minutes. Then add them to a blender, also add gree...
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Aloo Tikki Sandwich

  Potato tikki sandwich is what a quick evening snack would be. Simple to make, yet flavorful on the palate. If you want to opt for the healthier version swap the white bread to multigrain brown bread, and you can add beetroots and lettuce too. The tikki is quite flavorsome and the two sauces balance the sandwich altogether. Bringing in the freshness of the tomatoes, cucumber and onions. Perfect for a quick breakfast, and easy to make. Ingredients 4 slices of bread Potato 3 tomato 1 cucumber 3 onion Mint leaves Coriander leaves 2 tbsp yoghurt ½ tsp sugar Salt Black pepper powder 1 lemon wedge 3 green chilies 3 tbsp hung curd Garlic Black salt 3 tbsp vegetable oil 1/3 tsp cumin seeds ½ tsp red chili powder ½ tsp turmeric powder ½ tsp coriander powder ½ tsp cumin powder ½ tsp dried mango powder (amchur powder) ½ tsp ginger paste           Method Boil 4 potatoes, drain the water, allow it to cool,...
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Yellow Fish Curry

  This fish curry is my mother's recipe, and it is quite different from the normal mustard fish or "shorshe maach". The use of Bori (dried lentil dumplings) is traditional and it gives a wonderful texture to the curry. The flavour of mustard enhances with time as it cooks along with the fish. We have used Rohu, you can also use Hilsa or Katla for this recipe. It is recommended that the fish cuts from a bigger fish is used, the flavours would be more enhancing, my mother cooks this recipe quite often and every time she cooks, the flavour, the texture remains amazing. Thank you so much mom for sharing this recipe. Share with your friends and family, leave a like if you enjoyed the video, have a wonderful day ! Ingredients 450 g Rohu salt to taste 1 tsp turmeric powder ( during marination ) 10 Dried Lentil Dumplings ( bodi/vadi) 2 tbsp Mustard seeds 1 tbsp poppy seeds 5 green chilies(2 for the paste + 3 slit for the curry) 2 medium onions 2 tomatoes 4 Tbsp Mustard Oil 1/2 ts...
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