How To Make A Narangi Sorshe Maacch

Food

Sorshe Maach is a luscious Bengali recipe made with rohu fish, green stew, mustard glue and melange of flavors. It is solid and simple to-make and is great for a really long time when you are engaging visitors. Evaluate this supper recipe. How To Make A Narangi Sorshe Maacch.

Narangi Sorshe Maacch

Elements of Sorshe Maach

4 pieces rohu fish
5 green stew
3 tablespoon mustard oil
1/2 teaspoon red bean stew powder
1 squeeze onion seeds
3 tablespoon mustard glue
1 1/2 diced onion
1 teaspoon powdered turmeric
salt as required

The most effective method to make Sorshe Maach

Stage 1

Splash mustard powder in half cup of water with minimal salt for 10-15 minutes. Blend it well in a processor and you have custom made mustard glue prepared. Add water to make the fluid.

Stage 2

Heat mustard oil in a container and profound fry the fish that has been marinated with salt and turmric. Take it out in a dish.

Stage 3

Then in the leftover oil, add Kalonji (onion seeds) and let it snap. Then, at that point, add the onions and sear till minimal brown.

Stage 4

Presently add the mustard glue. Utilize a sifter so the skin of mustard that is in the glue doesn’t get added as well.

Stage 5

Add turmeric powder, red stew powder, salt and cook for 2-3 minutes.

Stage 6

Presently add half cup water and afterward progressively add the fish and carry it to bubble till the consistency thickens.

Stage 7

Embellish with a tablespoon of mustard oil and green chilies. Serve hot.