BENGALI FISH CURRY
INGREDIENTS
½ kg Rehu fish
2 tbsp mustard oil
4 red chilies whole,1tbs red chilly powder
1 tsp mustard paste, 1 tsp turmeric powder
2 tbsp coriander powder, 1 tsp mustard seeds
1 tbsp garlic paste, 1 tbsp ginger paste
2 onions finely chopped
1 tsp turmeric powder
4 green chilies slit
1 tsp onion seeds (kalaunji)
2 tbsp lemon juice,
1 bay leaf, a bunch of coriander leaves finely chopped
Salt to taste
METHOD
1 Clean and cut fish, wash well, marinate for 45 minutes with lemon juice, turmeric, chilly powder and salt,
2 Heat a kadahi, add 1 tbsp oil, shallow fry marinated fish from both sides till light brown, take it out and keep aside.
3 Add remaining oil, put mustard seeds, kalaunji, whole dry red chilies and bay leaf, fry for a few minutes till splutter, add ginger, garlic paste and fry for a while.
4 Now add onion and fry till golden brown, add mustard paste, red chilly powder, coriander powder and turmeric powder, cook on small flame until oil starts separating.
5 Add water and salt, bring to boil, add fish, and green chilly
Cook on low flame oil starts floating on top of gravy.
Garnish with coriander leaves and serve hot
-------------------------------------------------------------------------
copy right resreved
Lalit Niranjan
24/09/2009
With India becoming Global, the food culture in India especially in urban India has changed a lot, making ways for different kind of food from all over the world, such as Chinese, Italian Mexican, Thai and other Countries as well. This book is an attempt to bring all kind of FLAVOURS and AROMA of all such food into your kitchen with easily available ingredients and step by step simple instruction.
