Sanjib’s Kancha Sorisa Bhakura


Bhakura Fish (Catla) : 500 gms

Turmeric (Haldi), Salt

Mustard Paste: 50 gms mustard + garlic 15 cloves + onions 2 + Jeera (cumin) 4 teaspoons

Mustard Oil

Green chillies – 7/8

Chilli Powder – 1 spoon

How to make:

Take 500 gms bhakura macha (medium cut pieces). Wash it and marinate with haldi (turmeric) and namak (salt) as per taste. Make mustard paste of 50 gms with 15 cloves of garlic,  2 onions and 4 spoons of Jeera (cumin). Now take a kadai (frying pan)  and put it on gas. Put 5 to 6 spoons of mustard oil and add the paste. Add 2 to 3  glasses of water and start boiling it. After 2 to 3 mins add the fish into the kadai. Add salt as per taste. Add 7 to 8 green chillies cut into 2 halves and 1 spoon of chilli powder. Boil it till 30 mins till the paste is half dry. Now the dish (Raw mustard Bhakura fish curry) is ready






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