Nemu Tenga Masor Jhul (Fish Curry in Lemon Juice)


  • 3 pieces fish
  • 1 boiled potato, broken into small pieces
  • 1 tsp lemon juice
  • 1/2 tsp panch phoran
  • 1 dry red chilli, broken into pieces
  • 1/2 tsp turmeric powder
  • 1.5 cups warm water
  • Salt to taste
  • 2 tbsp mustard oil
  • 2 tbsp chopped coriander leaves

Method –

  1. Marinate the fish with salt and 1/4 tsp turmeric powder
  2. Set aside for 15 minutes
  3. Heat mustard oil in a kadhai
  4. Fry the fish and set aside
  5. Add panch phoran and dry red chilli
  6. Add the boiled potato
  7. Add turmeric powder and sauté for 2-3 minutes
  8. Now add warm water
  9. When the water boils, add the fish and salt
  10. Add lemon juice
  11. Cover with a lid and simmer till the desired consistency of the gravy is achieved
  12. Garnish with chopped coriander leaves

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