Shorshe Bhetki
A Traditional all-time favorite Bengali recipe. Use fresh fish, if Bhetki (or Koral in Bangladeshi stores) is not available, substitute with fresh red snapper fillets.
Preparation
Rub a pinch of turmeric, chilli powder, and salt on fish.
Grind mustard with 1/2 tsp salt and 2 green chillies.
Do not strain the paste but grind as finely as possible Make a paste of turmeric and chilli powder in 4 tbsp water.
Cooking
In a kadhai, heat 2 tbsp white oil. Fry fish pieces on medium heat till slightly crisp (approximately for 3-4 minutes) and keep aside.
Heat 3 tbsp mustard oil in a kadhai. Add onions and fry on medium high heat for 2 minutes till the onions just begin to change color.
Add turmeric and chilli paste and fry masala
Then add mustard paste. Turn heat to medium and stir for a minute. Add 1/2 cup water and bring to boil. Add salt and simmer for 3-4 minutes.
Add fried fish pieces and cook on medium-high heat for 2 minutes.
Add 1 tsp mustard oil, green chillies, and chopped cilantro. Remove from heat.
Serving Suggestions
Serve with rice.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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