Wednesday, 30 December 2015

Gandharaj Rui

'Gandharaj Lebu' holds a special place in Bengali household, Unlike a 'pati lebu' or lime, it has a thick green rind, and you can not extract its juice so easily. It doesnot offer a lot of juice either, but the fragrance received from those drops of juices are just out of the world. In an authentic Bengali lunch platter, you will definitely find its presence at the corner of the plate. I have tried cooking chicken with Gandaraj Lebu, it was awesome. During summer, I add the juice to our Lassi too. Not only the fruit, even the leaves has its own share of aroma and I always add the leaf at the end of my cooking. This fish dish is cooked just like that, it is a regular Rui machh er Jhol but the juice of Gandharaj lebu and torn leaves added at the end made all the difference. A complete bliss to have it with a plateful of rice.




Ingredients


  • Rui / Rohu fish - 6 pieces
  • Gandharaj Lebu - 1
  • Onion - 1, chopped
  • Onion Paste - 1 tbsp
  • Ginger Paste - 2 tsp
  • Green chilli paste - as per taste
  • Whole green chilli - 2-3
  • Lime -1
  • Salt, Turmeric, Kashmiri chilli powder, Coriander Powder
  • Sugar - a pinch

Marinate the fish with salt, turmeric, green chilli paste, juice of half of gandharaj lebu and lime.



Fry the marinated fish carefully and keep aside.



In the same pan, add some more oil, then add chopped onion. Fry a little, then add onion paste, ginger paste and green chilli paste.



Add all the masala powder, with a sprinkle of water. Fry thoroughly till oil comes out.



Add a cup of hot water, when it starts boiling, add the fried fish pieces. Cook till the fishes are done.



Once the fish is cooked and gravy thickens, add the remaining gandharaj lebu juice and a spoonful of sugar. Mix well. Add some slitted green chilli too. I have also added some torn gandharaj lebu pata and covered with a heavy lid.



Enjoy with plain rice.







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