Recipes of popular Bengali dishes fresh from the kitchen

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Main ingredients:
4 pieces of rohu/katla fish; 5-6 cauliflower florets; 1 big potato cut into four pieces(lengthwise); 2 medium-sized onions chopped; 1 tsp ginger-garlic paste; 1 big tomato chopped; 4 green chillies; 1 tsp ghee (clarified butter).

Spices:
  • 1 bay leaf/tejpata
  • ½ tsp whole cumin
  • 1 inch cinnamon stick, 2 green cardamom
  • ½  tsp cumin powder/paste
  • ½  tsp bengali garam masala powder (cinnamon,cardamom and clove)
  • ½  tsp chilli powder (optional)
  • 1 tsp turmeric powder
  • Salt according to taste.

Steps :

  1. Marinate the fish pieces with a pinch of salt and turmeric powder and leave it for 15 minutes.
  2. Heat oil in a kadai/pan. Fry cauliflower florets and potatoes one by one along with a pinch of salt and turmeric powder until they turn light golden brown. Take them out and keep aside.
  3. Fry the fish till golden brown and keep aside.
  4. Temper the same oil (add more oil if needed) with bay leaf, whole garam masala (cinnamon and cardamom) and whole cumin.
  5. when the cumin starts to splutter, add chopped onions and ginger-garlic paste. Fry them altogether until the raw smell goes away.
  6. Add fried potato and cauliflower followed by all the spices(except ghee and garam masala powder).
  7. Add tomato and green chillies and cook until tomatoes are mushed up.
  8. Now add water (preferably warm water) according to your desire (depends on how thick you want the gravy to be), cover it and allow it to cook on medium heat.
  9. Once the vegetables are done, add the fried fish and cover it again. Cook it for another 3-4 minutes.
  10. Open the lid and add ghee (if you don’t have ghee then you can use butter. But ghee is the best option) and garam masala powder. Keep it in low flame for 1-2 minutes.
  11. Turn off the oven and serve with rice.


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