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Saturday, 22 November 2014

Fish In Tomato Gravy - Bengali Style)

       
              This is my version of a simple fish curry in tomato gravy, to be enjoyed with some hot steamed rice. Mustard oil is the medium of cooking to give a traditional Bengali touch to this dish. A sprinkle of panch phoron powder to the end product enhances the flavour.





  • 5- 6 pieces of Rohu fish 
  • 1 onion, chopped
  • 1 tbsp. ginger-garlic paste
  • 2 tomatoes, pureed
  • 1 tbsp. coriander-cumin powder
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 1/2 tsp. garam masala powder
  • 3-4 tbsp. mustard oil
  • 1/2 tsp. cumin seeds
  • 1 bay leaf
  • 2 green cardamoms
  • 1" cinnamon stick
  • 3-4 cloves
  • 2 green chilies, slit
  • coriander leaves to garnish
  • 1 tsp. roasted panch phoron powder to garnish (opt)


          Marinate the fish with a pinch of salt and turmeric for 10 minutes. Heat oil in a pan and shallow fry the fish till light brown. Drain and keep aside.

          Temper the same oil with cumin seeds and bay leaf. After it stops sizzling, add the cinnamon, cardamoms and cloves. Saute for a few seconds.

          Add the onion and fry till light brown. Add the ginger-garlic paste, coriander-cumin powder, turmeric powder and garam masala powder mixed with little water. Saute till the oil separates from the sides of the pan.

          Now add the pureed tomatoes and continue to saute till dry. Add 1 1/2 cups water, fried fish, green chilies and salt. Cover and cook on low flame for 4-5 minutes. Serve, garnished with coriander leaves and panch phoron powder.












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