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 ch illi 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.
