We fry the fish more and make them brownish.... and also we add sliced green chillies at the end along with mustard oil. Thanks for covering one of our very delicious dish😍
Same aise hi rohu fish banya tha maine omgggggggss itna acha bna tha ki sir jo man se khate nhi the ghr m bcche wo bhi wowwwwwww bolte थकते nhi the. So thank you for sharing us sir 👍 💝 💞 💞 thanks again 👍 💝 💞 👌👌👌
In Eastern Uttar Pradesh the typical rural recipe for cooking Rohu fish has slight variation . In Tarka we use a pinch of heeng and 'Panchforan' which consist of Kalonji , Saunf , Methi Dana , Black Mustard and Yellow mustard along with Red Chillies and Bay leaves . Onion paste is used instead of sliced or chopped onion . To preserve the taste of fish we go for flash fry only as you have suggested . Garam Masala comprising of Green Cardamom , Black Cardamom , Clove , Dalchini , Mace and Zeera is grounded and is converted into wet paste . The mustard paste is added just after sauting the onion garlic and red chilli paste and is sauted till the volume of the paste is reduced to the half of its original volume by mixing Haldi and grounded garam masala in between . Ginger and jaifal is to be avoided and there is liberal use of Yellow Mustard and grounded Dhaniya with a pinch of posta dana (the paste of both are mixed together) . The end result is that you get a slightly viscous and unbelievably aromatic curry and it taste heavenly if you cook it properly . The Red chillies we use here is locally known as Teza Mircha (for its sharp taste and aroma) and is to be used judiciously . The recipe becomes more authentic if the sil-batta is used for grinding and making paste of the ingredients . I love your recipes and I will try cooking fish your way next time around 👍😊
Khas khas ko nikal ke the process is same as my mother do. But i ll definitely try with khas khas.. Good one chef👍🏻👍🏻👍🏻👍🏻basically we odia used to cook like this. ☺☺
भरत जी, easy recipes होती है और आप बहोत genuine है आप हमेशा सही सही बाते बहोत सरलता से बताते है जो बाकी लोग नही करते है इसलिए आपका बहोत बहोत धन्यवाद ।🌹🙏
u cn try dis without onion ginger garlic..mustard paste nd curd with lots of green chillis ...nd at the end pour some raw mustard oil...start cooking with methi dane ka tarka in oil.
Khub bhalo bahut badiya Mai bahut hi easy tarika se banati hu, Step 1_ cooker lena hai usme saare fish ko clean karke rakhna hai, Step _2 cooker me hi haldi, namak swaad anusaar daalna hai, usme sarso ka oil direct daalna hai, Utna daalna hai ki fish half cover ho jaaye fir, Step _3 black sarso and green chilly half half dena hai aur pest banana hai grander se. Fir is pest ko bhi us cooker me hatho se mix karna hai, Fir cooker band karke 4 siti lagana hai, Bas fir dekhiyega itni testy fish aapne kahi nhi khaayi hogi Bharat ji, Really I alwys make this shoso baata fish chawal ke saat bahut delicious lagte hai, I'am also bengoli
Thanks bharat bhaiya apki wajha mere khane ki tension khatam ho gai, cozzz me sochta tha meri shaadi k baad meri wife maa jitna tasty khana bana payegi ya nhi, but apki wajha se its possible cozzz when she cook food wo phele apki hi vedio check karti h fir khana banati h, and really wo bhot hadd tak jaise accha bhi hota h bas kabhi kabhi thode masale jada hard kar deti but fir bhi accha hota h. Thanks bhaiya
Bharat bhai! I am a bengali and our process to make Shorshe Bata Maach is completely different. We try to avoid onion and garlic as it suppresses the flavors for mustard. It's just kalonji and mustard paste with fish. No other spices...and it tastes really yummy... I wish aapko kabhi bana k khilau...
@@sanjayroychowdhury7091 Pura bengal ka soch hi alag hai.... Food ka baat choro.... Pehle 34 saal communism ko diya ab yeh begum ko bitha kr rkha hai..... Bengali log ko koi nai samjh skta
I've seen so many comments (mostly from North India) about making fish during Navratre...but this particular fish recipe is for Durga Puja...India is a diverse country and here each state has a culture of it's own... please don't think that all those rituals and traditions observed in your state is applicable to all the other states through out India. I'm also hindu from Assam.. apart from West Bengal, we also celebrate Durga Puja here on a big scale...we respect your culture and expect the same from you... Don't impose your beliefs on others which is surely very wrong!!!
@Vasanthi Well some folks are just trying to make hinduism as some kinda hippie religion where any1 can do anything nd hurt our sentiments. Did u hear the durga pandal azaan controversy which happened yesterday in west bengal. How they tried to bring islam into hindu festival. Well I won't tolerate such folks making mockery of my religion by doing such stuff.
Bhai aapki ye please itni majedar bani hai itni majedar k bata nahi sakta aur Maine yah fish Apne friends ko mere bachcho ko jo kabhi fish nahi khate the unhone bhi khub enjoy Kiya
Sir I'm Bengali... I'm home chef. Sir..fish aur thori se fry karty hay.. Aur teji pata use ni karty. ginger and garlic use ni karty...sorsay mach...rcp may...ham.. aurthantic sorsay mach. कलौंजी green chilli. Pili Rai Kala Rai इस्तेमाल होते हैं. अदरक लहसुन तेजपत्ता ni use hoty hai.
Yes,mein Bangali hu bohot tasty hota hain.apka each recipe lajawab hota hain. meine avi tak 3 ,4 try kiya or bohot tarif batora . Cooking bilkul nahi aati thi. Ab sab bolte hain k' paka hater ranna'. Mein bolti hu asli tarif k haqedar too koyi or hain. Mein too bus copy hi karti hu. Lot of best wishes for "Bharatkitchen". Anewale din mein ye or vi fule,fale suvkamna raha dher sara.
Bharat sir.. i m your big fan.. But i make better fish curry.. If wish to share my recipe... Rohu fish magnation with (zinger+ garlic+ Red Chilli+sarso+little bite jira+haldi+salt+lemon juice) magnate for 2-4 hours then deep fried it. And fried well softness nahi honi chahiye... Ishe hoga yeh ki gravy me fish tutegi nhi.. And gravy K liye oil me onion paste.. zinger garlic paste + sarso & khaskas ka paste+ tometo ka paste+ haldi mirchi dhaniya powder.+ fresh coconut paste+imli ka palp.. water Remark yeh hai sir ki koi bhi cheez jyada nhi daliyega warna gravy bahut thick ho jayegi.. onion 1or 2 tometo 1or 2..
I'm really impressed and there is reason behind that. Thanks a lot Bharat. I'm not sure but I hardly saw anyone using this method online. My mother cooks the Fish/Bittergourd and Pumpkin. I was not confident in cooking using the method but after watching your video I'm quite confident now. Thanks! again. Will wait for another one...
We bengalis strain the mustard paste before putting it in gravy to remove the shells of black mustard ..also add freshly grated coconut along with mustard while mixing it along with khaskhas..
मैं प्याज लहसुन अदरक तेजपत्ता का इस्तेमाल नही करती ।काले सरसो ही पीसकर डालती हूं।और मछली को लाल करके कड़क तलते है ।हाँ सरसो तेल अंत मे ऊपर से डालने से test बहुत अच्छा आता हैं। वैसे आपने बहुत अच्छा बनाया है।धन्यवाद !
@@abhinavbanerjee5897 BHAI MERE SEY JYADA KOI NON VEG NAHI KHATA HOGA LEKIN HAR CHEEZ KO THODE TIME KE LIYE BREAK DENA ZARURI HAI CHAHE WOH TYOHAR KE BAHANE HE KYU NA HO OR WAISE BHI BARISH MAI FISH ANDE DETI HAI TOH FISH BARISH KE TIME NAHI KHANI CHAHIYE
Actually, we are bengalis, that's why aap bengalis ko fish khane se nahi rook sakte. Yahan tak ki hum maa durga ko bhi fish khilate hain navratri mein....😑😁😁😁
Avoid mixer grinder and try the authentic silpata(mortar and pressel) to make mustard paste and u can taste the difference. Also I have seen my mother adding some tomato and a dash of sugar. Anyways being a bengali it is always a treat to eat or watch ruhu fish. Thank bro
Rohu is river fish hence it will taste better if you deep fry! The sea fish is either cooked directly or shallow fried! But still good to see a fish dish from you. Ab ek baar dosa bhi banayye...
