ROOPCHAND FISH WITH CORIANDER LEAVES(DHONEPATA MACH)

-
ROOPCHAND FISH WITH CORIANDER LEAVES(DHONEPATA MACH)








INGREDIANTS
  • Fish: 4 pieces roopchand fish
  • Onion: 1
  • Garlic paste: 1 tbsp
  • Yogurt: 1/2 cup
  • Coriander leaves: 1/2 cup paste
  • Green chilies: 4-5
  • tamarind pulp -1 table spoon
  • Salt
  • Turmeric
  • Oil: 3 Tbsp  mustard oil

Method: 


Mixed  salt and turmeric to the fish and keep aside for at least 15 minutes.
wash and make a coarse paste of the coriander leaves with yogurt green chili & tamarind.
Very finely chop the onion.
Heat oil and shallow fry the fish pieces . Keep the flame medium. Take out and keep aside.
In the same oil add the  2 slited green chillies. add chopped onions.  fry on low till light brown color. Now add the garlic paste and turmeric. Fry til the raw smell of the garlic is gone.
Take the pan off heat and mix the paste. Mix properly and put it back on low heat.  add 1/4 cup water, put the fried fish pieces in. Mix and cover. Let it cook for 5-6 minutes then add
1 tsp Mustard oil  and dry up the water to get a thick coating gravy.

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