Begun Diye Koi Macher Shorshe Jhol (Bengali Fish Curry) Recipe

Cooking Directions

• STEP 1.Marinate the fish pieces with turmeric powder and salt.
• STEP 2.Heat mustard oil in a pan and fry the fish until golden brown. Set aside.
• STEP 3.In the same pan, add mustard seeds, green chilies, and eggplant slices.
• STEP 4.Prepare a paste with mustard seeds, green chilies, and tamarind pulp.
• STEP 5.Add the mustard paste to the pan and cook until the raw smell disappears.
• STEP 6.Add water, salt, and the fried fish to the pan and simmer until the fish is cooked through.
• STEP 7.Garnish with fresh coriander leaves and serve hot with steamed rice.

Cooking Tips

• Make sure to use fresh fish for the best taste and texture.
• Adjust the spice levels according to your preference.
• You can add a pinch of sugar to balance the flavors.

Storage and Serving

• Leftover Begun Diye Koi Macher Shorshe Jhol can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat in a pan or microwave before serving.
• Garnish with fresh coriander leaves and serve with steamed rice.