These small river water fish is a Bengali delicacy. Cooked in a lime based gravy, it is best relished with plain steamed rice. It is light on the tummy as hardly any spices goes into it. A very simple and an easy recipe, you can add some kaffir lime leaves to give this dish a nice lemony flavour. Do cook it in mustard oil for an authentic touch. So check out the step by step pictorial recipe to prepare it.
- 250 gms. Fish, cleaned and rinsed well
- 2 tbsp. +1 tsp. mustard oil
- 1/2 tsp. mustard seeds
- 1 dry red chili
- salt to taste
- 1/2 tsp. turmeric powder
- 2 green chilies
- 1 tsp. lime juice or to taste
- 1 tsp. whole wheat flour mixed with 1/2 cup water
- 1 tsp. coriander leaves, chopped (opt)
Marinate the fish with a pinch of salt to taste and turmeric powder for 10 minutes. Heat 2 tbsp. oil and fry the fish till light golden in colour. Drain and keep aside.
Temper the same oil with mustard seeds and dry red chilly. After it stops spluttering, add the turmeric powder and green chilly, followed by 1 cup water, lime juice and salt.
Bring it to a boil and then add the fried fish. Simmer on low flame for 2-3 minutes. Add the flour mix and further simmer for a minute.
When done, switch off the flame and add the coriander leaves and remaining 1 tsp. oil. Serve with hot steamed rice.
Marinate fish with a pinch of salt & turmeric powder for 10 min. Heat 2 tbsp.
oil & fry the fish till light golden in colour.
After it stops spluttering, add turmeric powder & green chili,
followed by 1 cup water, lime juice & salt.
Bring to a boil & add fried fish. Simmer on low flame for 2-3 minutes.
Add flour mix & further simmer for a minute.
When done, switch off flame & add coriander leaves & remaining 1 tsp. oil.
Serve with hot steamed rice.
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