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Main Ingredients | Kasundi mustard, Pomfret |
Cuisine | Bengali |
Course | Main Course Seafood |
Prep Time | 26-30 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Kasundi Machchi-SK Khazana
- 1 1/2 tabl cup Kasundi mustard
- 300 grams Pomfret cut into darnes
- to taste Salt
- 1/4 teaspoon Turmeric powder
- 1/2 teaspoon Red chilli powder
- 3 tablespoons Poppy seeds (khus khus) soaked
- 2 Green chillies chopped
- 1 tablespoon Yogurt
- 2 tablespoons Mustard oil
- 1 Medium onion sliced
- 4 Green chillies slit
- 1 teaspoon Fresh coriander leaves chopped
- for garnish Fresh coriander sprig
Method
- Put fish pieces in a bowl. Add salt, turmeric powder, chilli powder and 1½ tablespoons kasundi mustard, mix well and set aside to marinate.
- Blend together poppy seeds along with the water they were soaked, chopped green chillies and yogurt to a smooth paste.
- Heat mustard oil in a non-stick pan till it reaches smoking point. Add onion and sauté till translucent. Add marinated fish pieces and mix.
- Add some water to remaining kasundi mustard, mix well and add this to the fish. Add prepared paste. Rinse the blender jar with 1 cup water and add to the fish, mix lightly and cook for a minute.
- Add slit green chillies and salt, mix and simmer till the fish is fully cooked. Add coriander leaves and mix well.
- Garnish with coriander sprig and serve hot.
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