Hello guys! A box full of apologies for the prolonged absence. But, you know how things are with us Bengalis. Once laziness surfaces, it overtakes everything else! Kidding, had a load of work to do. Anyway, coming back to food, can there be any other better way of celebrating the Bengali New Year than posting a fish recipe? Nooooooo! So, here goes a simple, home-made curry that is going to make for a great lunch side. Read on to find out more.
What You're Gonna Need:
Fresh rohu/ any other sweet water fish
Turmeric
Chili powder
Sit green chilies 3/4
Garlic cloves 4/5
Kalonji/Onion seeds
Mustard oil
Water
Salt
What You're Gonna Do:
Wash, clean and dry the fish. Add 1/2 a tsp of turmeric powder, 1/2 a tsp of salt to fish pieces. Rub well on both sides.
Heat mustard oil in a wok. Fry the fish according to your preference: golden yellow, or ochre-amber. Drain and set aside.
Slit the green chilies lengthwise. Mince the garlic cloves.
Take a clean wok. Heat it on high flame and then add mustard oil, till it's smoking hot. Lower the flame to medium-low.
Add 1 tsp of kalojeerey/kalonji/onion seeds. Add the minced garlic. Fry for 30 seconds, until the garlic is fragrant.
Add 3/4th cup of water, the green chilies, 1/2 tsp of turmeric, 1 tsp of chili powder and bring to a rolling boil.
Gently add the fish pieces and simmer until the oil floats on top.
Remove from heat, spoon another tsp pf mustard oil for that added zing, and serve hot with plain, white rice.
Believe me guys, it may not sound grand, but I promise it tastes like heaven on a plate. Do give it a try.
Love,
La.
Fresh rohu/ any other sweet water fish
Turmeric
Chili powder
Sit green chilies 3/4
Garlic cloves 4/5
Kalonji/Onion seeds
Mustard oil
Water
Salt
What You're Gonna Do:
Wash, clean and dry the fish. Add 1/2 a tsp of turmeric powder, 1/2 a tsp of salt to fish pieces. Rub well on both sides.
Heat mustard oil in a wok. Fry the fish according to your preference: golden yellow, or ochre-amber. Drain and set aside.
Slit the green chilies lengthwise. Mince the garlic cloves.
Take a clean wok. Heat it on high flame and then add mustard oil, till it's smoking hot. Lower the flame to medium-low.
Add 1 tsp of kalojeerey/kalonji/onion seeds. Add the minced garlic. Fry for 30 seconds, until the garlic is fragrant.
Add 3/4th cup of water, the green chilies, 1/2 tsp of turmeric, 1 tsp of chili powder and bring to a rolling boil.
Gently add the fish pieces and simmer until the oil floats on top.
Remove from heat, spoon another tsp pf mustard oil for that added zing, and serve hot with plain, white rice.
Believe me guys, it may not sound grand, but I promise it tastes like heaven on a plate. Do give it a try.
Love,
La.
