ROHU FISH CURRY( RUI MACHER KALIA)

-
ROHU FISH CURRY( RUI MACHER KALIA)

INGREDIENTS

Rohu pieces:3
oil(mustard) :half cup
chopped onion:2
whole cumin seeds:1 t spoon
bay leaves:2 pc
garlic,ginger paste: 1 t spoon each
coriander & cumin powder:1 t spoon each
red chili,garam masala:1/2 t spoon each
 chopped tomato :1

DIRECTION

wash fish chunks & marinate the fish with  salt, turmeric powder and red chili powder for 10 minutes

Heat oil in a pan and fry the fish till light golden in colour and keep aside.


Temper the same oil with dry red chilies, bay leaves and whole cumin seeds. Saute for a few seconds.
add the chopped onions & fry till color become brown,add garlic& ginger paste and stir fry for 4-5 minutes.
Add all the dry spices (except garam masala) and tomato & mix well.cook till oil separates.
Add 1 cup water and bring it to a boil. Gently drop the fried fish and cover the lid.
after 2-3 minutes open the lid and add garam masala & serve hot with rice.


Comments

Post a Comment

Popular posts from this blog

Elephant Apple Chutney(Chaltar Achar)

-
Image
Elephant Apple Chutney(Chaltar Achar) ingrediants 1 elephant apple(chalta) 1 tsp panch phoron(Indian 5 spices) 3 dry chillies 1 tsp turmeric 2 t spoon mustard oil Sugar to taste Salt  to taste   method Wash & cut elephant apple , boil it with turmeric and 1 tsp salt. Drain water and keep the water. Heat the oil; add chilli-panch phoron mix. When aroma starts coming out, add chalta pieces Give a stir and add  left over water and sugar. Remove from heat and let it cool down before you store it. You can store it for a week in room temperature and for a month in refrigerator.
Read more

Nolen Gurer patalir payes(bengali kheer or Bengali rice pudding with date palm jaggery)

-
Image
 Nolen Gurer patalir payes(bengali kheer or Bengali rice pudding with date palm jaggery) Nolan gur ( jaggery) is famous in Bengal, it is made in winter, palm tree juice is made from mesh. The palm juice is also taken raw as tari(Bengali term) But there is no pair of this jaggery in Bengal, and I do not know that it can be found anywhere else in India. Prep Time: 15 mins Cook Time: 35 mins Total Time:50 minutes ingrediants 1/2 cup   gobind bhog rice(mainly available in West Bengal) 1 litre fat milk   ½ cup chopped dates palm jaggery  ( can add more to taste) 1  tej patta ( bay leaf) 2 tablespoons chopped cashews ( optional) 1 tablespoon  cherry - (for garnishing-optional) Procedure Wash the rice and keep aside. Add milk and bay leaf in a heavy bottom pan and bring it to a boil. When the milk starts boiling add  rice to it and start stirring continuously to prevent scalding .  Wait till the rice gets cooked before you add
Read more

Pomfret fry

-
Image
Pomfret fry Preparation time: 15 mins (excluding marination) Cooking time: 10 mins Ingrediants 3 pomfret fish 1 lemon 1 tbsp red chilli powder 1/2 tsp turmeric Salt to taste 1 tsp ginger paste 1 tsp garlic paste 2 tspoon oil Method To marinate- In a bowl add the red chilli powder, lemon juice, salt, turmeric powder, ginger-garlic paste and then mix well. Add the fish in this mixture and marinate it and the keep it aside for 30 mins. Take a fry pan and heat oil and fry both the sides of the pomfrets till become golden brown.
Read more