Skip to main content
BENGALI MACHHER JHHAL
INGREDIENTS
750 gm Rehu machhali
2 tsp turmeric powder, 2 tsp red chilly powder
2 tbsp red chilies paste
½ cup mustard oil
¼ cup tomato puree, 2 tbsp onion paste
1 tsp mustard seed, 1 tsp dhania powder
¼ cup yoghurt (Thoroughly Whisked)
4-6 green chilies, 2 tsp garlic paste, ½’ ginger
2 tsp yellow mustard paste or powder
A bunch of coriander leaves finely chopped
2 tsp lemon juice
Salt to taste

METHOD
1 Wash the fish, marinate for 45minutes with turmeric powder, red chilly
powder, lemon juice, garlic paste and salt
2 Heat oil in a kadahi, deep fry (mild) the fish, and keep aside.
3 Add the garlic and mustard seed and sauté it till it splutter, add tomato puree, onion paste and cook till the oil separates, add red chilly paste, dhania powder, ginger, whisk curd, cook for few minutes, add water as required to make jhhal (curry)
4 Now add the fried fish and cook on low flame till the curry is finally done
5 Garnish with coriander leaves and serve hot with rice.
--------------------------------------------------------------------------
copy right reserved
Lalit Niranjan
24/09/2009

Popular posts from this blog

SHAHI PRWAN CURRY

SHAHI PRWAN CURRY (PRWAN IN MUGHALI STYLE) INGREDINTS ½ kg medium size prawn ¼ cup onion paste 1 tsp garlic paste, 1 tsp ginger paste ¼ cup red chilly paste ¼ cup yoghurt, ¼ cup tomato puree ½ tsp black pepper, dhania powder ½ tsp turmeric, red chilly powder2 tsp lemon juice 2 tsp fresh cream ¼ cup mustard oil (Preferred) or any other veg oil Salt to taste 2 tsp badam (Almond) paste 2 tsp kaju (Cashew Nut) paste A bunch of coriander leaves METHOD 1 Wash the prawn, take out the veins and marinate for ½ hr with lemon juice, salt, turmeric, red chilly, and black pepper powder. 2 Heat oil in a kadahi, deep fry the prawn, remove and keep aside. 3 Now add tomato puree and onion paste to the oil and cook for some time, add ginger, garlic paste, dhania powder and cook for few minutes 4 Add yoghurt and red chilly paste and cook till oil separates, add a little water and let it boil, add prawns and cook till it is done till the gravy is of desired consiste...
1 comment
Read more

VEGIE GARLIC CHICKEN

VEGIE GARLIC CHICKEN INGREDIENTS ¾ kg chicken 12-15 garlic flakes finely chopped 8-10 green chilies finely chopped 1”x4 pieces of ginger finely chopped 2 tsp black pepper To marinate 1 tsp Soya sauce, 2-3 tsp vinegar ¼ cup refined oil, ½ tsp ajinomotto salt Salt to taste VEGITABLES ¼ cup beans finely cut into pieces ¼ cup carrot finely cut into pieces 1 red shimala mirch (Capsicum), thinly sliced 2 spring onions 2-3 tsp corn flour dissolves in water to make thick gravy PREPARATION AND METHOD 1 Marinate the chicken with Soya sauce vinegar, ajinomotto and salt for 45 minutes 2 Heat little oil and sauté the vegetables, remove and keep aside 3 Now sauté the garlic, add the chicken and cook till it is tender. Add black pepper, green chilies and ginger, cook for a while, add all the vegetables and cook till it is finally done, add ajinomotto salt and the batter, in which the chicken was marinated, add corn flour solution to it to make thick gravy and cook for few minute...
Post a Comment
Read more
CHILLI CHICKEN INGREDIENTS 1 whole chicken (Boneless cut into small cubes) 1 tbsp tomato sauce, 1 tbsp chili sauce, 2 tbsp Soya sauce, 2 tbsp vinegar 6 green chilies 4 big onions (chopped), 1 tbsp corn flour, 2 eggs, ¼ cup cooking oil 1 tsp ajinamoto salt, Salt to taste METHOD & PREPARATION 1 Wash the chicken, marinate for 1 hr with Soya sauce, vinegar, tomato sauce, chili sauce and salt, beaten the eggs ½ tbsp corn flour. 2 Heat oil in a pan and fry the chicken pieces. Remove and Keep aside, fry the green chilies and chopped onion till light brown, pour the excess liquid stored earlier. Stir continuously. 3 Now add the chicken pieces, the rest of the sauces and a pinch of salt. Mix the ½ tablespoon corn flour with a little of water and add to the pan. Mix the ajinamoto salt, cook till the gravy is of desired consistency 4 Serve hot with steamed rice. -------------------------------------------------------------------------- copy right reserved Lalit Niranjan ...
Read more