Recipes of popular Bengali dishes fresh from the kitchen

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Main ingredients:
6 pieces of rohu/Katla fish; 2 big sized potatoes cut into four pieces each; 2 big sized onions chopped; 2 tsp ginger-garlic paste; 1 medium sized tomato chopped; 4 green chillies.

Spice:
  • ½  tsp bengali garam masala powder (cinnamon,cardamom, clove)
  • ½ tsp bengali paanchforon (whole cumin, whole fenugreek seed, whole fennel seed, kalonji and radhuni)
  • 2 bay leaves
  • 1 tsp cumin powder/paste
  • 1 tsp turmeric powder
  • ½ tsp chilli powder(optional)
  • ½ tsp sugar
  • Salt according to taste.

Steps :

  1. Marinate the fish with a pinch of salt and turmeric powder. Leave it for ten minutes.
  2. Heat oil in a kadai/pan. Fry the potato pieces first along with ¼ tsp of turmeric powder. Keep aside.
  3. Fry the marinated fish and keep aside.
  4. Temper the same oil with bay leaves and bengali paanchforon.
  5. When the aroma comes out, add chopped onion, ginger paste, garlic paste one by one and fry until they are golden brown.
  6. Add the fried potatoes.
  7. Add all the spices (cumin powder, turmeric powder, chilli powder, sugar and salt) and stir till the oil separates from the gravy.
  8. Add chopped tomatoes and green chillies. Stir it for another 5-6 minutes.
  9. Now add water according to your desire (depends on how thick you want the gravy to be). Cover it with a lid and let it be cooked until the potatoes are done.
  10. Add the fried fish along with garam masala powder. Cook it for another 4-5 minutes.
  11. Open the lid, turn off the heat and serve it with rice.
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