Bengali Fish Curry | 5 Best Fish Recipes Chef Anupa | Sanjeev Kapoor Khazana
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- Опубликовано: 13 фев 2017
- A Bengali-style fish curry that is cooked with tender potatoes. A simple recipe laden with flavours. This traditional Bengali recipe is actually really easy, and tastes delicious!
BEGALI FISH CURRY
Ingredients
8 katla fish darnes
2 tablespoons mustard oil + for deep-frying
4 small potatoes, peeled
1 teaspoon turmeric powder
Salt to taste
1 bay leaf
1 large onion, grated
1 tablespoon ginger-garlic paste
2 green chillies, slit
1 teaspoon red chilli powder
1 large tomato
Cooked basmati rice for serving
Few fresh coriander sprigs for garnishing
Method
1. Heat sufficient mustard oil in a kadai.
2. Dice the potatoes.
3. Put fish darnes in a bowl. Add diced potatoes, ½ teaspoon turmeric powder and salt and mix well.
4. Put the marinated fish darnes and marinated potatoes in hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
5. Heat 2 tablespoons mustard oil in a deep non-stick pan till smoky. Reduce heat, add bay leaf.
6. Squeeze out excess water from onion, add to pan and sauté till golden brown. Add ginger-garlic paste and sauté for 1 minute.
7. Add remaining turmeric powder, green chillies, chilli powder and sauté for 30 seconds.
8. Grate tomato on the worktop, add to pan alongwith salt and mix. Add cumin powder, mix, cover and cook till tomato turns soft.
9. Add 2½ cups water, cover and bring the mixture to boil. Add fried fish darnes, mix, cover and simmer for 5 minutes. Add fried potatoes, mix, cover and simmer for 10 minutes.
10. Spread cooked rice in a shallow serving platter, put fish curry on top and serve hot garnished with torn coriander sprigs.
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Recipe is very nice. 🎉🎉🎉
Amazing
Love ur
presentation
Wow mam 👍 u have taught very easy and quick mouth watering dish great definitely I will try myself 🙏
Nice guidance. Thank you
Veryyy nice ma'am... thanks for sharing yummy receipe.
Your kitchen is sooobeautiful ❤️❤️❤️
Would love to try this recipe!
The oil left after frying the fish is of no use so it is better to shallow fry the fish and use the leftover oil for gravy. This way all the fish flavored oil is back into the gravy which enhances the taste and there is no leftover oil.
Nirmal Singh That's exactly how we do it.I am from Bangladesh and we eat a lot of fish .In
the recipe shown here so much oil wasted and not healthy too.When the same oil is used to cook the fish the curry is a lot more flavorful. you explained it well.Thank you.
And also deep frying the fish means it's lost all its nutritional value. So definitely recommend a shallow fry. If the fish is fresh don't fry it as hard as shown in the recipe.
I agree
.
I am also Bengoli we never fry fish in this way
It's so nice and really awesome
waww i love thise resipe
nice receipy , I will try it
Love from Kolkata...
that's not just your recepie its like every bengali family's recepie.
Anupa..you are looking so cute in this video..aslo this recipe 👌
amazing 😘😘
khub valo
awsm curry.
Its a yum recipe. I tried and it turned out really nice.
Come to our Durga puja in sovabajar rajbari . Rajesh thakur us going to teach you how to make fish curry
Thank you Chef Anupa for this almost perfect rendition of Bengali maachher jhol. Yes I think as well, for regular homestyle maachher jhol we do not use so much oil and neither do we fry the fish pieces till such state of crispiness...but once in a while when you are feeding a lot of people this curry is a winner.
Arundhati Banerjee
Chef Anupa please post some for home style bengali recipes.
I must say this is the closest to a Bengali fish curry that a "non" Bengali has made. Other folks think it is a whole bunch of spices. But it is not. And yes we fry fish really really well to crisp as we like the texture as it is and in gravy. Especially in West Bengal and also in Bihar Odisha I think.
Daruuuun
yammy
Perfect... u can add up some fried bori ( pulse dumplings ) n some gorom moshla ( garam masala) to it at the end!
fine
wow vry Nice I m going to try this
V good
uuummmaahha
so yummy
Come to Kolkata and teach from us.
This is a very common run of the mill Bengali household recipe but it wouldn't make it to my top 5, that would any day be Bhapa Ilish, steamed Hilsa in mustard sauce. I am allergic to shrimps, hence I dont eat Malaikari but some people would also add Prawn malaikari. Also FIsh Kalia, Doi Maach etc. No oil no taste. I love deep fried crispy fish I would do it just the way you do it even if it gets eventually added to the gravy, yeah but a little bit less and fried the fish in bacthes. I would have then used the same oil to cook. I think, usually West Bengalis fry the fish more than Bangladeshis but not sure.
yummy fish 👌👍😚
The way of Bengali fish cooking is not like that.we Bengali don't deep fry this fish and potatoes pis not like that.kindly learn then show. Other people don't get to know authentic Bengali fish curry.
Muh me pani aayagay
Fish is always shallow fried and not fried in oil like this in all Bengali households
Sm mre bengali fsh recipes plzz
don't u think it's too much of oil in which fish is fried.
I ask a similar question: I know it's Anupa's family recipe, but why not braise the fish curry instead? I also believe there is too much oil. This will mess my stovetop and my kitchen floor.
this is so wrong
Fish is never deep fried in Bengali fish curry.Fish becomes rubbery if fried so much.Sorry Chef Anupa,you disappointed this time.
jyoti shenai katla mach gulo oto dubo tele na vajleeo hoi
jeere baata means cumin paste. jeere Guro is cumin powder. 😂😂 anyway nice
Few points 1) what Nirmal Singh has said is absolutely correct 2)boiling fried fish for 15 minutes will render fish too soft;make it 6 to 7 minutes 3)better don't fry fish for so long or else it may lose its basic taste 4)add litle sugar as it is a bengali preparation. 5)potato size should be reduced;should be like boat.
3class 🐠 carry
You can call it as machher dalna but certainly its not jhol...jhol needs panch foron or kalo jeera in it, no garlic, tomato, onion are used, but you need to use jeerebata, dhonebata (optional) and sometimes black paper paste. Also jeera powder is not jeere bata, rather it is soaked and paste form of whole jeera
Shallow fry is best for this recipe
we can afd little sugar also..... it enhances the taste with tomato
Anurja Chatterjee dhetttt !! toder ei mishti shaadta macher sathe ekdom bhalo lage Na 😠
sumon bhowmik excuse meeee......its our choice. what we feel I wrote. apni nijer taste a happy thakun r ami amar .....
I AM confused. did you worked in web series named DEV DD
Instead of water I added warm coconut milk and it tasted wonderful
Annette Fonseca plz give me the reciepe Mam...
maddy paul I did follow the entire recipe as shown in the video but only at the stage where she adds water I added warm coconut milk.
This thick gravy recipe doesn't need potato at all.mismatching.
We dont use garlic paste in macher jhol...
I m third
This is not a traditional way of making it..we usually fry the fish in less oil and use the remaining for the curry...and most importantly we don't use bay leaf rather we use kalojeere or Nigella seeds ...and the other thing there is a little difference between macher jhol and macher jhal..you have made macher jhal with onion not jhol..we usually don't use onion and garlic in our jhol..only the masala paste, Tomato and ginger...
Some ingredients essential to kalia are missing: panch phoron, some yogurt (dahi), and some raisins (kish mish). And as others have said, lightly shallow fry the fish, don't deep fry.
Why one wants to lose all the crispiness in fish after frying by digging it in a curry?
no need to do deep fry fish
True.
Where is mustard paste
Deep frying.....really!!??
No need to use too much oil to fry the fish, and the curry should be made with the oil in which the fish was fried to enhance the taste.
I think you need some more practice about bengali recipes. And plzz dont deep fry katla fish it will reduce the taste of the fish
Absolutely. Same opinion.
Aap ki English buhat achhi Hain g,,,Kay main bhi aesi English bol Sakta hoo,,, aapki yah recipe bhi bahut acchi hai
Hmm
My dear Anupa, this is too much of oil. Not good good.
..
Mam I just want to know r u bengali..??
are madam hindi me apload kiya karo. sanjeev ji ki tarah
Bengalees never make the fish crispy
Idk how these chef community somehow degrades the authenticity of regional dishes.
WTF??? I searched "min kuk is so hard" to find that knife unboxing of Anomaly, pressed the channels tab and saw Anomaly's channel and this one. just another day on RUclips...
Thanks for letting us know... I'm sure everyone on this COOKING CHANNEL was dying to listen to you cry about RUclips .
LOL
Plz tell in Hindi
First potato pieces r absolutely wrong..we use this big round pieces for meat n not for fish ..for fish it has to b cut length wise boat shaped.secondly...too much oil to fry the fish..we never use that much oil....we shallow fry the pieces lightly n use it in curry or jhol...third..jeere Bata is cumin paste....
wud request u to pls do ur homework properly before coming out with Bengali recipes
I really agree with you
Where can I get a better authentic recipe ??
Yes. Absolutely. Somehow this chef community degrades the authenticity.
@@kulakshay1 search bangali machher jhol in RUclips and watch 3-4 videos. You will get an idea.
@@kulakshay1 bong eats
there is only one recipe
We do not use that much oil.
Katla deep fry? Hmmm. 😕. Also we dnt use garlic in fish specially in macher jhol. No kalojeere added?? Its nice macher jhol but its not bengali. #jeerebata ( cumin paste).
we bengalis don’t use onion and so many spices in jhol...this is actually kaliya
That's not a bengali type fish curry.....
BARFI ki PRIYANKA CHOPRA dikhayi hai
🤣🤣🤣🤣
used too much oil to fry the fish.
BARFI KI PRIYANKA CHOPRA dikhti hai....
😅😅😅
I think u try to become oversmart everywhere .
to much oil...
This is not bengali fish curry. Never seen fish being fried so much for curry
Yes....exactly.
You had fried your fishes for such a long time they become rubber and don't call it Bengali fish curry 😂😂😂😂
Hahaha...rubber. The perfect right word.
This is how to make Bengali macher jhol totally wrong way..
never seen any bengali cook fish like this... apologies...but this is not the home style. also, when u put the fish, the oil splashed...not a good practice. the potato cuts are also not the boat types.....also, it is fish monger u and not fisherman ....
IndianJedi : yes aloo wrong cut. Also we dont deep fry. Also no garlic in macher jhol. As ghoti we dont use onion also. Only ginger kalojeere methidana tomato and cuminpaste.
To top it it isn't fried this crispy for jhol.
No garlic in authentic bengali fish curry which called jhol. And do not deep fry fish.
This is ghoti bangali type machher jhol because we r not use garlic in katla machher jhol.
This is completely wrong way to cook ..from bengal
মাছের ঝোল টা ভাল হয়েছে। আর করা করে ভাজা মাছ ভাল লাগে।সবাই তেল তেল করছে কেন বুঝলাম না। এখনে মাছ টা ভাল ভাবে ভাজা ও তারাতারি হবার জন্য।যার ইচ্ছা সে কম তেল ব্যবহার করবেন।প্রথম ম্যারিনেটের সময় একটু লেবুর রস দিলে তেল কম লাগবে আর খেতেও ভাল লাগবে।
Don't waste oil by fry so much
do not deep fry it like this,
Overcooked fish. Oh god!! She deep fried the fish 🤦🏽♀️
Not best ingredient
Wrong way of making this curry....
Bulshet
You forget to add Mustered seeds
Dummy Bengali food
My god!! She has added hell lot of water to the gravy...which means the gravy will be definitely runny in consistency..which would really nt taste gud...the fish is fried to the core which looks very dark and lost all its nutritive value... therefore there is no point in eating fish. I is total disaster...you should do quite a lot of homework.pls donot add lots of water to the gravy..it will spoil the taste,can add hot boiling water if needed..that too required amount..or by adding coconut milk would enhances the flavour.this would be my suggestion.but otherwise Ur receipe is complete disaster.
stop showing bengali dishes. wrong ingredients. wrong way of cooking. ....who is this lady. .showing wrong recepi. potato cutting is wrong. .please stop .
Boring recipe