Magur is a kind of Catfish which is considered very healthy in Bengal. This fish can be had as a simple jhol or soup, or can be made as a spicy preparation in a curd gravy, like this one.
Wash the fishes thoroughly. Then rub salt and turmeric and keep aside. Fry after 15 minutes.
In the same oil, fry the potatoes too and keep aside.
Heat some more oil in the same pan and add panch foron ( Bengali five spice) with slitted chillis. Let them splutter.
Next goes chopped onion. Fry till golden brown. Then add onion paste, ginger garlic paste and fry till done. Next add all the ground masalas with salt and mix well.
Fry the masalas with sprinkle of water. Add 2 cups of hot water and let it boil.
Carefully add the fried fish and potato and cook with a lid over medium heat. When fishes and potatoes are cooked add the curd and cashew paste and mix well.
Adjust the seasoning, then remove from heat. Add some slitted green chilli and keep covered for 10 minutes.
Sprinkle chopped coriander leaves and serve with plain rice.
Ingredients
- Catfish - 6-7 pieces
- Potato - 1, sliced
- Onion Paste - 2 tbsp
- Chopped onion - 1
- Ginger paste - 1 tbsp
- Garlic paste - 1 tsp
- Hung curd - 2 tbsp
- Cashew nut paste - 1 tsp
- Green chilli - as per taste
- Kashmiri chilli powder - 1 tsp
- Turmeric, salt
- Mustard oil
Wash the fishes thoroughly. Then rub salt and turmeric and keep aside. Fry after 15 minutes.
In the same oil, fry the potatoes too and keep aside.
Heat some more oil in the same pan and add panch foron ( Bengali five spice) with slitted chillis. Let them splutter.
Next goes chopped onion. Fry till golden brown. Then add onion paste, ginger garlic paste and fry till done. Next add all the ground masalas with salt and mix well.
Fry the masalas with sprinkle of water. Add 2 cups of hot water and let it boil.
Carefully add the fried fish and potato and cook with a lid over medium heat. When fishes and potatoes are cooked add the curd and cashew paste and mix well.
Adjust the seasoning, then remove from heat. Add some slitted green chilli and keep covered for 10 minutes.
Sprinkle chopped coriander leaves and serve with plain rice.
No comments:
Post a Comment