This is an authentic bengali recipe which is simply delicious.The taste of this recipe is completely different from other bengali dishes because of the pungent flavor of mustard.This recipe is considered to be healthier than other non veg dishes as it is cooked in steam and very less oil is required for it. Any fish like Rohu, Katla,Telapia, pabda, pomfret and specially Hilsa (illish maach) which is highly recommended for this dish. Another specialty of this recipe is that this dish is very easy to cook in Microvewave and takes very less cooking time.
INGREDIENTS:
500 gms fish.
2 tblsp. mustard paste(0.
1 tsp. green chili paste.
1 large onion finely chopped.
2 green chilis (slitted).
1 tsp. turmeric powder.
1 tsp. Salt (as per taste).
1 tsp sugar.
2 tblsp. kachhi ghani mustard oil.
METHOD:
1.Wash and cut fish into pieces.
2.Take a microwave cooking container and mix fish pieces, mustard paste, green chili paste, chopped onion, turmeric powder, salt, sugar and mustard oil. after mixing add slitted green chilis. Close the lid of the box.
3. For microwave preparation, keep it in the microwave and and let it cook in microwave for 12 to 15 minutes in 850W with Stiring twice or thrice in between.
500 gms fish.
2 tblsp. mustard paste(0.
1 tsp. green chili paste.
1 large onion finely chopped.
2 green chilis (slitted).
1 tsp. turmeric powder.
1 tsp. Salt (as per taste).
1 tsp sugar.
2 tblsp. kachhi ghani mustard oil.
METHOD:
1.Wash and cut fish into pieces.
2.Take a microwave cooking container and mix fish pieces, mustard paste, green chili paste, chopped onion, turmeric powder, salt, sugar and mustard oil. after mixing add slitted green chilis. Close the lid of the box.
3. For microwave preparation, keep it in the microwave and and let it cook in microwave for 12 to 15 minutes in 850W with Stiring twice or thrice in between.
Garnish with chopped coriander leaves. Serve hot with plain rice.
I am reposting the recipe as it goes for the "Microwave Oven Recipes" event going on SriLekha's blog. Congrats! Sri for such a gr8 event.
