5 entries for “mustard oil” Showing
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BengaliMacher jholFreshwater fish, fried in mustard oil, then simmered in a thin, gingery broth with potato and turmeric — Bengal's everyday fish curry, eaten over rice.Tastes mildBe its first cook →BengaliShorshe ilishHilsa steaks cooked in a pungent paste of ground mustard seed, green chilli and raw mustard oil — the most prized fish dish in Bengal.Tastes very rich and hotBe its first cook →BengaliKosha mangshoGoat meat fried slowly with onion, ginger, garlic and yoghurt until the masala turns dark and clings — Bengal's Sunday mutton, eaten with luchi or rice.Be its first cook →BengaliAloo postoPotatoes cooked in a thick paste of ground white poppy seed and green chilli, finished with raw mustard oil — nutty, creamy and plain in the best way.Tastes mildBe its first cook →KashmiriHaakKashmiri collard greens, left in large pieces and simmered plainly with mustard oil, water, dried chilli and asafoetida or garlic.Tastes very bitter and hotBe its first cook → That's everything for that word. The index stops when it runs out.