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Sorshe Bhetki (Fish in mustard seed gravy)
by
Indrani Dhar
Текущий рейтинг: 4.0
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2 голоса
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%3C/p%3E%3Cp%3EMustard%20Oil%20:%3C/p%3E%3Cp%3EMustard%20oil%20has%20the%20lowest%20amount%20of%20saturated%20fat(only%201%25)%20and%20quite%20a%20good%20amount%20of%20monounsaturated%20fat(76%25),%20the%20most%20desirable%20fat%20in%20our%20diet%20because%20it%20helps%20to%20decrease%20the%20LDL%20(bad)%20cholesterol%20in%20the%20blood%20and%20helps%20to%20increase%20the%20HDL%20(good)%20cholesterol.%20Good%20sources%20of%20monounsaturated%20fat%20are%20macadamia%20nut%20oil,%20olive%20oil,%20canola%20oil,%20peanut%20oil,%20and%20most%20nuts.%20Visit%20this%20page%20for%20more%20information%20on%20which%20oil%20is%20good%20for%20you.%3C/p%3E%3Cp%3EToday%20I'll%20share%20Bengali's%20all-time%20favorite%20and%20one%20traditional%20fish%20recipe,%20which%20is%20Sorshe%20Mach(Mustard%20is%20sorshe%20in%20bengali).%20I%20made%20it%20with%20Seabass%20fillets,%20which%20is%20very%20close%20to%20Bhetki%20fish(or%20Koral%20in%20Bangladeshi%20fish%20store)%20and%20another%20advantage%20of%20seabass%20is%20it%20has%20less%20bones,%20who%20has%20difficulty%20eating%20fish%20because%20of%20bones,%20they%20should%20try%20this%20fish.%20It%20is%20very%20sweet%20in%20taste%20and%20has%20no%20odour(fish%20smell).%20Can%20be%20substituted%20with%20Red%20Snapper.%20This%20recipe%20taste%20great%20when%20made%20with%20carp%20like%20Rohu%20or%20Hilsa.%3C/p%3E%3Cp%3EIngredients%20:%3C/p%3E%3Cp%3EBhetki%20(seabass%20or%20red%20snapper)%20fillets%20:%204-5%20pieces%3C/p%3E%3Cp%3EOnion(medium)%20:%201%20(chopped)%3C/p%3E%3Cp%3EMustard%20seed(sorshe)%20:%202%20tblsp.%3C/p%3E%3Cp%3EBlack%20cumin%20seed(kalo%20jeera/kalonji)%20:%201/2%20tsp.%3C/p%3E%3Cp%3ETurmeric%20powder%20:%203%20tsp.%3C/p%3E%3Cp%3EChilli%20powder%20:%201/2%20-%201%20tsp.%3C/p%3E%3Cp%3EGreen%20chillies%20:%202%20for%20grinding+1(slitted)%3C/p%3E%3Cp%3EFresh%20coriander%20leaves%20for%20garnishing(chopped)%3C/p%3E%3Cp%3EMethod%20:%3C/p%3E%3Cp%3EWash%20fish%20pieces,%20pat%20dry.%20Rub%20with%201%20tsp.%20turmeric%20powder%20and%202%20pinches%20of%20salt%20on%20fish%20pieces.%20If%20possible,%20keep%20them%20aside%20for%205-30%20minutes.%3C/p%3E%3Cp%3EPreperations%20:%20Prepare%20mustard%20seed%20paste,%20by%20grinding%20mustard%20seed%20with%20a%20pinch%20of%20salt%20and%202%20green%20chillies.%20(%20while%20grinding,%20mustard%20seed%20tend%20to%20taste%20bitter,%20salt%20prevents%20that.%20so%20don't%20forget%20to%20add%20salt%20while%20grinding)%20Grind%20as%20fine%20as%20possible.%20Make%20a%20paste%20of%20rest%20of%20the%20turmeric%20and%20chilli%20powder%20in%203-4%20tblsp.%20water.%3C/p%3E%3Cp%3EIn%20a%20pan,%20heat%20oil,%20fry%20the%20fish%20pieces%20until%20brown%20on%20both%20sides%20on%20medium%20flame.%20Keep%20them%20aside.%3C/p%3E%3Cp%3ETake%20another%20pan%20for%20cooking(never%20use%20the%20same%20oil%20where%20you%20fried%20fish,%20as%20the%20oil%20gets%20black%20because%20of%20turmeric.).%20Heat%20Mustard%20oil,%20when%20the%20oil%20is%20really%20hot%20and%20the%20smoke%20comes%20out,%20lower%20the%20flame%20and%20temper%20with%20kalonji,%20then%20add%20chopped%20onions.%20Fry%20till%20light%20brown.%3C/p%3E%3Cp%3EThen%20add%20turmeric-chilli%20powder%20paste%20and%20fry%20for%201%20min.%20then%20add%20mustard%20seed%20paste.%20Fry%20for%202%20min.%20Add%201/2%20cup%20water%20and%20bring%20to%20boil.%20Add%20salt,%20slitted%20green%20chillies%20and%20fried%20fish%20pieces.%20Cover%20the%20lid%20and%20cook%20for%205%20minutes.%3C/p%3E%3Cp%3EWhen%20gravy%20thickens%20to%20a%20desired%20consistency,%20add%201%20tsp.%20mustard%20oil%20and%20coriander%20leaves.%20Remove%20from%20heat%20and%20serve%20hot%20with%20rice.%3C/p%3E%3Cp%3EThis%20traditional%20bnegali%20fish%20recipe%20is%20off%20to%3C/p%3E%3Cp%3Emy%20event%20Spotlight%20:%20Fish%3C/p%3E%3Cp%3ECheck%20out%20my%20Pomfret%20fish%20curry%20recipe.%3C/p%3E){kind=link}