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1993-01-04
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Digest: #154
Date: Mon, 8 Jul 1991 03:00:20 GMT
From: amber@crhc.uiuc.edu (amber)
Subject: FISH: Maachher Jhal (Bengali Fish Recipe)
This is one of many fish recipes prepared in Bengal (India) where fish
is a staple. This is a simple one which I tried out of memory after
coming to the US and it came out pretty close to the original.
Ingredients :
1 lb fish (preferably freshwater like carp or catfish with
skin and bones cut into steaks 3/4'' thick)
1 cup mustard oil (this can be purchased at any Indian store)
1-1.5 tbsp mustard paste
2 tbsps turmeric
5-6 hot peppers
Juice of 1 lemon
Salt to taste
Method:
Smear fish pieces with 1 tbsp turmeric and salt and set aside for a few
minutes. Heat mustard oil in a deep pan and fry fish lightly until
golden yellow on both sides. Dissolve mustard paste , remaining
turmeric and salt in 1.5 cups hot water. Slice hot peppers lengthwise
and add to the mustard sauce. Add a few drops of mustard oil to the
sauce. Bring sauce to boil in a saucepan and add fish to it. Simmer
until fish is tender and sauce has thickened slightly. Remove from
heat, allow to cool , sprinkle lemon juice and serve with white rice.
Note 1: The mustard oil is quite essential as this is what gives the
dish the tang. Also , it should be of good quality .
Note 2: The mustard paste is best prepared fresh by crushing 4-5 tbsps
mustard seed with water but prepared mustard can be substituted.
Amber.