Ingredients:
- 7-8 pieces of salmon fish
- 5-6 medium colocasia/ kochu- peeled, cut in halves
- 1 onion, paste
- 1/2 tsp garam masala
- 1 tsp turmeric powder
- 1tsp cumin powder
- 1 pinch of coriander powder
- 2-3 dried red chillies
- bunch of coriander leaves, chopped
- Sat to taste
- Mustard oil
Method:
- Clean and wash the fish pieces
thoroughly with water.
- Coat the fish pieces with salt and turmeric powder. Keep aside.
- Boil the colocasia/ kochu and drain out the water.
- Heat oil in a wok / saucepan/ Kadai and fry the fish pieces until golden brown. Keep aside.
- Now in a separate
wok / saucepan/ Kadai heat little mustard oil and add dried chillies and onion. Stir-fry for 30 seconds.
- Add cumin powder, coriander powder, turmeric powder, salt and 1/2 cup water. Stir-fry the mixture about 4-5 minutes.
- Add colocasia/ kochu and stir-fry for another 4-5 minutes.
- Add 3-4 cups of water and cover it with a lid. Bring it to boil over high flame.
- Add fried fish. Cover and shimmer for another 5-6 minutes or until the fish becomes soft.
- Add garam masala and coriander leaves and mix well.
- Remove from heat and serve hot with rice.
Ingredients:
- Mali/ Kaliajora or Calbasu/ Black rohu 7-8 pieces
- 2 bunch spinach leaves, finely chopped
- 4-5 medium size tomato (local, not hybrid), roughly chopped
- Some fresh coriander leaves, finely chopped
- 1/2 tsp fenugreek seeds
- Mustard oil
- Turmeric powder
- Salt as per taste
Method:
- Clean and wash the fish pieces thoroughly with cold water.
- Add turmeric powder and salt to the fish pieces, mix well and keep aside.
- Heat sufficient amount of mustard oil in a wok/ kadai and shallow fry the fish pieces. Remove and keep aside.
- Heat 5 tsp of mustard oil in a separate kadai and add fenugreek seeds.
- When the seeds stop spluttering, add spinach and coriander leaves. Mix well and cover with a lid.
- After 3-4 minutes, add chopped tomato, salt and little turmeric powder and mix well. Stir-fry the mixture until tomatoes cooked.
- Add 4-5 cups of water and cover with a lid. Bring it to boil.
- Now add fish pieces and cover again.
- Cook on medium heat until the fish becomes soft or till done.
- Turn off the heat and serve with steamed rice.
Ingredients:
- Tengra fish, 4 nos (300gm).
- 30 ml mustard oil
- 1/3 tsp fenugreek seeds
- 1 tsp cumin powder
- 1/2 tsp red chilli powder
- 1/2 freshly ground black pepper
- 4 green chillies
- Turmeric powder
- Sat as per taste
Method:
- Clean and wash the fish and marinate with some salt and turmeric powder. Set aside for 5 minutes.
- Heat oil in a saucepan/ kadai. Fry the fish until it becomes light brown. remove and keep aside.
- Now put fenugreek seeds in the oil. After 5 seconds add cumin powder, salt, turmeric, pepper, chilli powder and 1/2 cup water. Cook the spices for about 4-5 minutes.
- Add 2 cups water and bring it to boil over a medium heat.
- Add fried fish and green chillies. Cover with a lid and cook until they become soft.
- Turn off the heat and. Serve hot with rice.
Ingredients:
- 10 to 12 pieces hilsa fish
- 2 tsp turmeric powder (marinating the fish)
- 6tsp white mustard seeds
- 10-13 green chillies
- Sufficient water to make the gravy
- 10 to 11 tsp mustard oil for the gravy
- 1/4 tsp turmeric powder ( to be added to the gravy)
- 1 tsp freshly ground black pepper
- Salt to taste
Preparation:
- Clean and wash the fish pieces.
- Evenly smear 2 tsp turmeric powder and some salt on the fish pieces. Mix well and keep aside for 5 hours.
- Soak the mustard seeds for 20 minutes. After 20 minutes grind mustard seeds and little water to a smooth paste and keep it aside for at least 3 hours.
Method:
- In a large wok or saucepan mix musdard seeds paste, water, turmeric powder, salt and black pepper.
- add the fish pieces and green chillies and sprinkling some raw mustard oil.
- Put the wok or saucepan on the gas and cook the mixture in a low heat.
- Cook till you acquire the consistency you need thick and thin.
- .Turn off the heat .
- Serve hot with rice.
Ingredients:
- 10 to 12 pieces catla fish
- 1 tsp turmeric powder (marinating the fish)
- 250ml mustard oil for shallow frying the fish
- 6tsp white mustard seeds
- 7 red dried chillies
- Sufficient water to make the gravy
- 6 to 7 tsp mustard oil for the gravy
- 1/4 tsp turmeric powder ( to be added to the gravy)
- 300 gm amaranthus Stem, cut into 1 and half inches
- 1 large potato, cut into medium size pieces
- 1/3 tsp freshly ground black pepper
- 1 large onion (finely chopped)
- 1 inch ginger (finely chopped)
- 1 tsp cumin powder
- 1 tsp red chilli powder
- 1/4 tsp fenugreek seeds
- 1 pinch hing
- Salt to taste
Preparation:
- Clean and wash the fish pieces.
- Evenly smear 2 tsp turmeric powder and some salt on the fish pieces. Mix well and keep aside for 1/2 hour.
- Soak the mustard seeds for 20 minutes. After 20 minutes grind mustard seeds and little water to a smooth paste and keep it aside for at least 2 hours.
- Heat 250 ml oil in a kadai and shallow fry the fish pieces.
- Remove fish pieces in a plate and keep it aside.
Method:
- Heat oil in a large wok or heavy bottom saucepan, add fenugreek seeds and dried chillies and hing. After 30 seconds add chopped onion and stir fry for 2-3minutes.
- Add amaranthus stem and potato and stir fry for 5-6 minutes. Add salt, turmeric powder, ginger, cumin powder and chilli powder. Fry the mixture for another 3 minutes.
- Add 2 cups of water and bring it to boil over high heat.
- Add mustard seeds paste and ground black pepper and little water and cook the mixture till the vegetables cooked.
- Add the fried fish and 3 cups water and cook the mixture over high heat for around 10-15 minutes or cook till you acquire the consistency you need, thick and thin.
- Turn off the gas and serve hot with rice.
Ingredients:
- 2 large tiger prawn, cleaned
- 1 ripened tomato
- 1/2 cup green peas
- 7 tsp peanut oil
- 1 cup chopped spring onion
- 2 green chillies for garnishing
For the curry:
- 1 medium onion, chopped
- 3 garlic cloves, crushed
- 2 green chillies, deseeded and chopped
- 1.5cm fresh ginger, chopped
- 1/2 tsp paprika
- 1/2 tsp garam masala
- 1/3 tsp ground black pepper
- 1/2 tsp turmeric powder
- Salt as per taste
Method:
- For make the curry paste put the onion, ginger and garlic into a blender with 1tsp of water and blend until smooth. Transfer to a bowl and keep aside.
- Boil the prawns in salted water for around 10 minutes, Remove and keep aside.
- Heat 4 tsp oil in a frying pan over a medium heat, fry the prawns for 2 minutes. Remove and keep aside.
- Add the remaining oil over a medium heat, add the paste and fry for 2 minutes. Add salt turmeric powder, paprika, black pepper.
- Add chopped tomato and peas. Fry for 4-5 minutes, then add 2 cups water and simmer for another 3 minutes.
- Add the fried fish and spring onion and bring it to boil. Cook the mixture until it becomes thick.
- Turn off the flame and garnish with green chillies.
- Serve hot with rice.
Ingredients:
- Tengra fish, 8-10 nos.
- 60 ml mustard oil
- 1tsp mustard seeds
- 1 large onion, finely diced
- 1 large potato, boiled and smashed
- 1 tsp cumin powder
- 1/2 freshly ground black pepper
- 4 green chillies
- Some chopped coriander leaves for garnishing
- Turmeric powder
- Sat as per taste
Method:
- Clean and wash the fish and marinate with some salt and turmeric powder. Set aside for 5 minutes.
- Heat oil in a saucepan/ kadai. Fry the fish until it becomes light brown. remove and keep aside.
- Put the mustard seeds into the oil. After 10 seconds, Add chopped onion and chillies and fry for 3 minutes.
- Add cumin powder, salt, turmeric, pepper. After 2 minutes, mashed potato and fry for 5 minutes with some water.
- Add 3 cups water and bring it to boil.
- Add fried fish and cook for further 5 mintues.
- Turn off the heat and.
- Garnish the gravy with chopped coriander leaves and serve hot with rice.
Ingredients:
- 250 gm finely chopped bottle gourd
- 250 gm puthi maach/ Swam barb fish
- 5 large local tomato finely chopped
- Some finely chopped coriander
- 50 ml mustard oil
- 1/2 fenugreek seeds
- 1 tsp turmeric powder
- Salt to taste
Method:
- Clean and wash the fish
- Gently mix 1/2 tsp turmeric, little salt and fish
- Heat oil in a saucepan or kadai and shallow fry the fish and keep aside the fried fish in a plate.
- In remaining oil fry the fenugreek seeds for 30 seconds.
- Add chopped bottle gourd and fry for 2 minutes. Stir frequently.
- Add 1/2 tsp turmeric powder and salt to taste. Fry the bottle gourd until its water dries out.
- Add chopped tomato and 1/2 cup water and cook for 5 minutes. Stir frequently.
- Add 3 cups water and cover it. Let it cook for 4 minutes .
- Add fried fish and cover the saucepan with a lid and cook for further 10 minutes.
- Transfer the curry to a bowl and garnish with chopped coriander.
- Serve hot with rice.
