Recipes of popular Bengali dishes fresh from the kitchen

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Main ingredients:
2 medium-sized potato cut into four pieces each (lengthwise); 10-12 pc of cauliflower florets; 6 pc rohu/katla fish; 1 medium-sized onion chopped; 1 tsp ginger paste; 4 green chillies slitted.



Spices:
  • 1 tsp bengali paanchphoron (whole cumin seed, whole fenugreek seed, fennel seed, kalonji and radhuni)
  • 1 tsp cumin powder/paste
  • 1 tsp turmeric powder
  • Salt according to taste.

Steps:

  1. Marinate the fish with a pinch of salt and turmeric powder. Leave it for at least 10 minutes.
  2. Heat oil in a pan/kadai. Fry the fish pieces till red brown. Keep aside.
  3. Fry the cauliflower florets till golden brown and keep aside.
  4. Now temper the oil with bengali paanchphoron (whole cumin seed, whole fenugreek seed, fennel seed, kalonji and radhuni). When the aroma comes out, add the potato pieces and fry until light brown.
  5. Add chopped onion and fry with potato until the onion becomes translucent.
  6. Add ginger paste and fry for 2 minutes.
  7. Add turmeric powder, salt and cumin powder/paste. Mix it well.
  8. Add cauliflower florets and cook for another 3-4 minutes.
  9. Now add some warm water and put a lid on it. Let it be cooked until the potatoes and cauliflowers are done.
  10. Add the fried fish pieces and green chillies. Let it boil for 3-4 minutes with the lid on.
  11. Turn off the heat and serve with rice.
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