Beer Mustard
It is served along with steamed rice and a salad of your this will help the fish to absorb the curry and gives a unique flavor to the dish.
Recipe Summary Beer Mustard
Has a nice mustard flavor, not too hot. Good with sandwiches and cold cuts.Ingredients | Bengali Mustard Fish Curry¾ cup brown mustard seeds¼ cup yellow mustard seeds1 cup dark beer, or as needed2 cloves garlic, minced½ cup apple cider vinegar2 tablespoons brown sugar1 teaspoon salt½ teaspoon ground black pepper3 half pint canning jars with lids and ringsDirectionsSoak brown and yellow mustard seeds with dark beer in a large bowl set in the refrigerator for 24 hours. If the seeds soak up the beer too quickly, add more beer.Transfer the soaked mustard seeds to a food processor along with garlic, apple cider vinegar, brown sugar, salt, and black pepper. Pulse until desired consistency is reached.Sterilize the jars and lids in boiling water for at least 5 minutes.Pack the mustard into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.Refrigerate the jars of mustard for 2 weeks before using.Info | Bengali Mustard Fish Curryprep: 15 mins cook: 5 mins additional: 2 weeks 1 day total: 2 weeks 1 day Servings: 48 Yield: 3 half-pint jars
TAG : Beer MustardSide Dish, Sauces and Condiments Recipes,
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