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20 septembre 2011

Bengali Fish Curry with Musturd Paste

Bengali Fish Curry

Bengalfish

Ingredients
500 g mackerel or any other fish
1/2 tsp turmeric powder
Salt to taste
***
1 tsp musturd seeds
1/2 tsp kalonji seeds (onion seeds)
A bay leaf
***

2 onions (sliced)
2  tomatoes (sliced)
1 green chilli (half slit)
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp ginger paste
1tsp garlic paste
1 tsp musturd paste (Dijon)
Curry leaves / Coriander leaves
Salt to taste
Method
Wash fish & blot dry with kitchen paper.
Marinate fish with tumeric & salt & keep aside.
Heat oil in a pan & fry them till light brown.
Heat oil  & splutter musturd seeds & kalonji seeds.
Add bay leaf along with ginger paste & fry for a while.
Then add
sliced onions & fry till light golden brown.
Add musturd paste along with chilli & turmeric powders.
 
Then add sliced tomatoes fry until oil separates.
Add a cup of water, close with a lid & cook for 5 min.
Then add fried fish pieces  along with green chilli.
Simmer & cook for another 5mn.
Keep on low fire, & just swirl the skillet time to time.
Garnish with coriander leaves & remove from fire.
Serve with Indian bread / rice.
valrose

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