Recipe of Any-night-of-the-week Shorshe bata die Macher jhol/fish curry with Mustard paste

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A lot of electrical power is wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. You can certainly save up to 60% on energy once you get a new one, in comparison with those from longer than ten years ago. Keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. Checking that the condenser is definitely clean, which means that the motor needs to operate less regularly, will also save electricity.

From the above it should be apparent that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Natural living is something we can all accomplish, without difficulty. A lot of it really is simply utilizing common sense.

We hope you got insight from reading it, now let's go back to shorshe bata die macher jhol/fish curry with mustard paste recipe. You can cook shorshe bata die macher jhol/fish curry with mustard paste using 10 ingredients and 0 steps. Here is how you achieve it.

The ingredients needed to prepare Shorshe bata die Macher jhol/fish curry with Mustard paste:

1. Provide 4 of Fish piece.
2. Use 2 tbsp of Mustard oil.
3. Get to taste of Salt.
4. Prepare 1 tbsp of Turmeric powder.
5. You need 4 of Green Chilli.
6. You need 2 tbsp of Sesame seeds.
7. Get 1 tbsp of Mustard seeds.
8. Use 2 of Drumstick (cut it as you want it's length to be).
9. Provide 1 of Potato (cut it in long shape).
10. Take 1 tbsp of Lemon juice.

Steps to make Shorshe bata die Macher jhol/fish curry with Mustard paste:

This looks like a great recipe with mustard sauce. Enjoy your maach er jhol with bhaat (fish curry with rice)! Shorshe bata maach (fish with mustard) is richly infused with the deliciously pungent flavours of mustard paste and raw mustard oil. Bengali Bhetki Maach aka the barramundi or Asian sea bass is known as koduva in Tamil, pandugappa in Telugu, kalaanji in Malayalam, chonak in Goa and Koral. Shorshe bata diye macher jhal is a very common mustard fish curry of our bengali cuisine.

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