Pan Fried Fish With Mushroom Sauce

March 14, 2020

Kosha Mangsho

A very popular dish is Bengal which is full of flavors. I tried it for the first time when I visited a Bengali friends place and was totally in love with it. Its a spicy mutton curry traditionally made by slow cooking mutton in iron cast wok which gives it that amazing blackish- brown color. I did not have the iron cast wok so I did it in a normal wok and pressure cooked the mutton to save time. This is my version of the mutton curry. Do try it out and let me know how it turns out :) Ingredients For Marination 1/2 kg Mutton 2 Tbsp Curd 1 Tsp Turmeric Powder 1-1/2 Tsp Chili Powder 1 Tbsp Ginger-garlic Paste Salt to taste For the curry 2-3 Tbsp of Clarified butter/ Oil (You can use mustard oil if available) 2 Red Chilies 4-5 Peppercorns 4 Cloves 1 inch Cinnamon 2 Big Onions (sliced) 1/2 Tsp Sugar 1 Tsp Ginger-Garlic Paste 1 Potato (Cut into 4 big chunks) 1 Tsp of Red Chilli powder 1/2 Tsp Turmeric Powder Sal

Ingredients

For marination

200 Gram Basa fish/White fish

2 Tsp Pepper

Salt to taste

1 Tsp oil for frying

For the sauce

1/2 Cup Cream/ Milk

8-10 Mushrooms (Cut into 4 pieces)

1 Onion chopped

2 Tsp Butter

2 Tbsp Cheese

1/2 Tsp Pepper

Method

Marinate the fish with salt and pepper and keep it aside for half an hour

Heat a nonstick skillet over high flame and add oil once its hot

Place the fish on the skillet and fry on both side by flipping it till it gets nice brown color on both the sides

Take a pan and melt butter

Add the onions to the pan and a little salt

Once the onions turn soft and light brown in color, add the mushrooms and cook for 2-3 minutes until softened

Add the Cream/ Milk (cream makes it very rich and flavorful) and simmer it for 5-7 minutes until it becomes a little thick

Add cheese, pepper and mix well

Pour it onto the pan fried fish and serve hot with some coriander (optional) sprinkled on top

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