Mustard Kasundi Fish(FISH IN MUSTARD SAUCE)

-

Mustard Kasundi Fish(FISH IN MUSTARD SAUCE)






 

Ingredients:

3-4 pieces Rohu or any type of fresh water fish
100 gm Mustard Kasundi Sauce
1 onion & 1 tomato finely chopped
panchforon- 1 t spoon (mix of 5 spices e.g coriander,cumin ,fenugreek seeds,fennel seeds,nigella seeds)
mustard oil 4 t spoon
Marination Ingredients:
1 tbsp Turmeric Powder
1 tbsp cumin Powder
1 tbsp Coriander Powder
1 tbsp Chili Powder
Salt to taste

Method: 

Wash the Rohu pieces & marinate with all the ingradients 
Heat some oil in a cooking pan 
 Fry Rohu pieces on low flame& keep aside
In the same pan put panchforon ,


after popping up add add finely chopped onion and tomato&fry it nicely for 2-3 mins
 add 1 cup of water.
add kasundi(mustard sauce)
add fish pieces and allow to cook till the gravy becomes thick.
serve hot with hot rice.

Comments

Post a Comment

Popular posts from this blog

chicken ghondhoraj

-
Image
chicken ghondhoraj Gandharaj  is a cross between Lime and Mandarin orange. Also known as kaffir Lime or Markut Lime or magood Lime.In west Bengal it is famous as Gandhoraj lebu.It's flavor is so excellent that you put one or two drops in any recipe it's taste will increase much.   Ingredients 500 g - chicken 1/2 cup -oil 2 -Gandharaj lebu 1-capcicum & tomato(chopped) 2 - onion, chopped 2 tsp -garlic & ginger paste 1 tsp - chili powder 1 tsp -coriander powder 1 tsp -cumin powder 2 tsp -turmeric salt to taste 1 cup-water method Wash chicken  and marinate with salt, turmeric and ginger garlic paste and one gandharaj lebu juice. Heat oil in a frying pan, add chopped onion and fry light brown in color. Then add ginger garlic paste & cook for 2 minutes. Add cumin,coriander & turmeric powder and cook for 3 minutes Add the chicken pieces,tomato & capcicum and fry for 10-12 mins. then add a 1/2 cup warm water mix well ,c...
Read more

Bok Phooler pakora(Agastha flowers pakora)

-
Image
Bok Phooler pakora( Agastha flowers pakora) Bok phool scientific name is Sesbania grandiflora and in hindi it is  Agastha flowers. The flowers are mostly milkwhite in color . The leaves, roots,  flowers,bark,and overall plants are used for prepareing Ayurvedic medicines. In West Bengal it is known as Bok Phool. Ingredients: Bok phool 10 Mustard oil for deep frying Besan(gram floor) 1 cup Kalonji ¼ tsp (optional) Baking soda a 1/4 tspoon Salt to taste Method : 1.   Wash the bok phools gently. 2. In a bowl take besan , kalonji (optional), baking soda and salt, add water and mix to make a thick batter. 3. Heat oil in a Kadai /pan 4. Dip each bok phool in the batter and deep fry this bok phool one by one till golden brown in color. 6.  Serve hot with green chatney  
Read more

Tok Palong/Sour Spinach dal

-
Image
  Tok Palong /Sour Spinach dal Tok Palong /Sour Spinach, also known as Khatta Palak in Hindi is a few unconventional veggies which are ignored in general. These are very nutritious and don't require extra care for its growth.In West Bengal it is available in plenty. Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Ingrediants Split Bengal Gram & black gram(cholar dal & biulir dal)-1 cup(soaked) onion- 1(chopped) Turmeric Powder-1 tspoon dry red chili-2 ginger ,garlic paste-1 tspoon each panch phron-1 tspoon Panch phoron literally means five spices used for tempering. It is the most distinctive of Bengali phorons, used in dals, vegetables, chutneys, and pickles. It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeere (black cumin   seeds), zeera(cumin seeds), and a typically Bengali spice, called radhuni tok palang-1 cup( boiled and paste ) salt to taste ghee-2 tspoon bay leaf-1 sugar-1/2 tspoo...
Read more