Doi Mach/Rohu fish in curd gravy - Madhukantha Kamath
This is a simple yet famous Bong preparation with fish and curd.Each type of fish has a different cooking style.This one is a light gravy and good for old and young.The fish is quite soft and tastes yum.
Ingredients
Jeera-1tspn
Bay leaf-2
Green chillies slit-2
Red chilli powder-1/2 tspn
Turmeric-1 tspn
Curd- 1/2 cup
Sugar- 1 tbspn
Salt to taste
Ghee-1/2 tspn
Fish-4/5 pieces
Coriander-garnish
Garam masala whole- a little of everything
Onion-1 small chopped
Refined oil- 2 tbspn
Heat the oil in a kadhai and add the whole garam masala, green chilli's slit, jeera and bay leaf and fry for a minute or two.Then fry the onions till brown. Add the curd after beating it and add 1 and 1/2 cup of water and let it boil.Add the turmeric, chilli powder and salt and sugar. Once the gravy boils add the fish and let it cook for ten minutes,turn it over and garnish with ghee and coriander.
Serve hot with steamed rice.
This is a simple yet famous Bong preparation with fish and curd.Each type of fish has a different cooking style.This one is a light gravy and good for old and young.The fish is quite soft and tastes yum.
Ingredients
Jeera-1tspn
Bay leaf-2
Green chillies slit-2
Red chilli powder-1/2 tspn
Turmeric-1 tspn
Curd- 1/2 cup
Sugar- 1 tbspn
Salt to taste
Ghee-1/2 tspn
Fish-4/5 pieces
Coriander-garnish
Garam masala whole- a little of everything
Onion-1 small chopped
Refined oil- 2 tbspn
Heat the oil in a kadhai and add the whole garam masala, green chilli's slit, jeera and bay leaf and fry for a minute or two.Then fry the onions till brown. Add the curd after beating it and add 1 and 1/2 cup of water and let it boil.Add the turmeric, chilli powder and salt and sugar. Once the gravy boils add the fish and let it cook for ten minutes,turn it over and garnish with ghee and coriander.
Serve hot with steamed rice.
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