I am a Bong and I love fish! Sounds clichéd? It seriously doesn't matter! Fish is synonymous for the word "Bengali" since the evolution of time. It is also considered auspicious when it comes marriages. The first thing that comes to your mind when you hear the word "Bengali" is that they are glorious and proud fish-eaters. The high availability of various kinds of fish is due to the fresh water rivers of the Ganges Delta. I am always full of happiness when it comes to fish.
Just like I previously said that I like pickles with a little bit of South-Indian touch, I am also very fond of foods that have Curry leaves in it. The sight and smell of it in any food just makes me feel great. Raw mangoes on the other hand are widely available during the summer months due to which it is often used in various summer recipes. It comes cheap and adds a great taste to anything that it is added to. I got hold of this specific recipe in a mobile app. It was supposed to made with raw fish and coconut oil (This is again a South-Indian recipe) but I modified it by frying it a little bit.
Here comes the recipe:
Ingredients:
Rohu fish - 500 gms.
Mustard seeds (black) - few.
Curry leaves - a bunch.
Dry chillies - 4.
Raw Mango - 1,finely chopped.
Turmeric powder - One teaspoon.
Red chilli powder - One teaspoon.
Coriander powder - One teaspoon.
Onions - 100 gms, finely chopped.
Green chillies - 2-3,finely chopped.
Ginger-Garlic paste - 100 gms.
Salt to taste.
Oil- 4 tablespoons.
Procedure:
Deep fry the fish. Keep it aside.
In a wok, heat oil.
Add the dry chilli, mustard seeds and the curry leaves.
Add chopped onions, fry till it turns translucent.
Then add the ginger-garlic paste, chopped green chillies and raw mangoes.
After frying it for some time, add the turneric, red chilli and coriander powder.
Add salt and some water for the gravy.
Let the gravy come to a boil.
Add the fried pieces of fish and let it cook for 5 minutes in medium flame.
Serve hot with rice.
Happy Eating!
Just like I previously said that I like pickles with a little bit of South-Indian touch, I am also very fond of foods that have Curry leaves in it. The sight and smell of it in any food just makes me feel great. Raw mangoes on the other hand are widely available during the summer months due to which it is often used in various summer recipes. It comes cheap and adds a great taste to anything that it is added to. I got hold of this specific recipe in a mobile app. It was supposed to made with raw fish and coconut oil (This is again a South-Indian recipe) but I modified it by frying it a little bit.
Here comes the recipe:
Ingredients:
Rohu fish - 500 gms.
Mustard seeds (black) - few.
Curry leaves - a bunch.
Dry chillies - 4.
Raw Mango - 1,finely chopped.
Turmeric powder - One teaspoon.
Red chilli powder - One teaspoon.
Coriander powder - One teaspoon.
Onions - 100 gms, finely chopped.
Green chillies - 2-3,finely chopped.
Ginger-Garlic paste - 100 gms.
Salt to taste.
Oil- 4 tablespoons.
Procedure:
Deep fry the fish. Keep it aside.
In a wok, heat oil.
Add the dry chilli, mustard seeds and the curry leaves.
Add chopped onions, fry till it turns translucent.
Then add the ginger-garlic paste, chopped green chillies and raw mangoes.
After frying it for some time, add the turneric, red chilli and coriander powder.
Add salt and some water for the gravy.
Let the gravy come to a boil.
Add the fried pieces of fish and let it cook for 5 minutes in medium flame.
Serve hot with rice.
No comments:
Post a Comment