Recipes of popular Bengali dishes fresh from the kitchen

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Main Ingredients:
250 gm tangra fish; 1 big-sized potato cut into thin pieces (just like the french-fries); 1 medium-sized onion chopped; 4 green chilies; 5-6 cloves garlic crushed/1 tsp garlic paste; 1 small-sized tomato roughly chopped.


Spices:
  • ½ tsp nigella seeds (kalonji/kalojeera)
  • 1 tsp turmeric powder (½ tsp for marination and ½ tsp for the curry)
  • 1 tsp sugar
  • Salt to taste.


Steps:
  1. Marinate the fish with ½ tsp turmeric powder and ½ tsp salt. Leave it for at least 10 minutes.
  2. Heat oil in a pan. Fry the fish till they change to golden brown. Keep aside.
  3. Temper the same oil (add more if needed) with  nigella seeds (kalonji/kalojeera). When the seeds starts to splutter, add the potato pieces and fry until they are golden brown. [On medium heat]
  4. Add the chopped onion along with ½ tsp salt and ½ tsp sugar. Fry until they become translucent. [On medium heat]
  5. Add the garlic paste/crushed garlic and fry for 2 minutes. 
  6. Add the tomatoes and green chilies. Fry until the tomatoes are soft.
  7. Add salt, turmeric powder and sugar one by one. Fry for a while.
  8. Now add the fish and mix well. [On medium heat]
  9. Add 2 cups of warm water and put a lid on it. Cook in medium flame until the potatoes are done.
  10. Open the lid, adjust salt and sugar. Wait until the water dries up completely.
  11. Turn off the heat and serve with plain rice.
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