Fish In Tomato Gravy - Bong Style

 

            This is my version of a simple fish curry in tomato gravy, to be enjoyed with hot steamed rice. Mustard oil is the medium of cooking to give a traditional Bong flavor to this dish. A tsp of ghee to the end product enhances the flavor. The gravy is light on the tummy and a great lunch menu, especially on weekends. There is nothing like having this comfort food along with hot steamed rice. So check out the step by step pictorial recipe to prepare this regional fish curry. 

• 3 pieces of Rohu fish 
• 3-4 tbsp. mustard oil
• 1/2 tsp. cumin seeds
• 2 bay leaves
• 2 dry red chilies
• 2 green cardamoms
• 1 inch cinnamon stick
• 3-4 cloves
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tbsp. coriander-cumin powder
• 1/2 tsp. turmeric powder
• 1 tsp. salt or to taste
• 1/2 tsp. garam masala powder
• 2 tomatoes, pureed
• 2 green chilies, slit
• 1 tsp. ghee
• 1 tbsp. coriander leaves, chopped

           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 on both sides. Drain and keep aside.

          Temper the same oil with dry red chilies, cumin seeds, bay leaves, cinnamon, cardamoms and cloves. Sauté for a few seconds.

          Add the onion and fry till light brown. Add the ginger-garlic paste and all the dry spices mixed with 1/4 cup water. Sauté till the oil separates from the sides of the pan.

          Now add the pureed tomatoes and continue to sauté till the moisture has evaporated. 

          Add 1 & 1/2 cups water and bring it to a boil. Add the fried fish and green chilies into the gravy.  Cover and cook on a low flame for 4-5 minutes.

          When done, switch off the flame. Add the ghee and coriander leaves. Enjoy with hot steamed rice. 

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

Temper the same oil with dry red chilies, cumin seeds, bay leaves, cinnamon, cardamoms & cloves. Sauté for a few seconds.

Add the onion and fry till they turn light brown. 

Add the ginger-garlic paste & all the dry spices mixed with 1/4 cup water. Sauté till the oil separates from the sides of the pan.

Now add the pureed tomatoes & continue to sauté till the moisture has evaporated. 

                   Add 1 & 1/2 cups water & bring it to a boil. 

Gently add the fried fish & green chilies into the gravy. Cover & cook on a low flame for 4-5 minutes.

         When done, switch off the flame. Add the ghee & coriander leaves.

                       Serve with hot steamed rice. 

Rui Macher Shukto

 

            Ah!! My favorite Shukto in a new avatar - a non-veg version cooked with Rui Mach (Rohu Fish). So here is my version and my first try at preparing this traditional Bengali delicacy with Rui Mach. You may add any other fish pieces too. 

                It is a yummy dish that is tempered with Bengali five spice - panch phoron and finished off with some mustard paste, milk, ghee and roasted panch phoron powder. It is simply divine and a must try recipe for all fish lovers. 

           Shukto in general is a traditional Bengali cuisine and a great comfort food for most Bengalis. It is prepared with a medley of mixed veggies in many ways. You may add other veggies like raw banana, drumstick, potato, pumpkin, etc. No menu is complete without this dish. 

          Each household has their own secret way of preparing it and is served with hot steamed rice at the beginning of a full course meal. So check out a step by step pictorial recipe to prepare this non-veg. version of shukto. 

• 2 pieces of Rohu Fish
• 2 cups mixed veggies, cut lengthwise (radish, carrot, raw papaya, eggplants, bottle gourd)
• 1 small bitter gourd, cut lengthwise
• 8-10 bori / vadi (dried lentil dumplings)
• 3-4 tbsp. mustard oil
• 2-3 bay leaves 
• 1 dry red chili, broken
• 1 tsp. panch phoron (five spice)
• 2 green chilies, slit
• salt to taste 
• 1/2 cup milk
• 2 tbsp. mustard paste / kasundi
• 1 tbsp. ghee

Dry roast & grind - 

1 tbsp. panch phoron

1 tsp. radhuni (celery seeds)

          Dry roast and grind the panch phoron and radhuni into a fine powder. Keep aside.

          Marinate the fish pieces with a pinch of salt and turmeric powder for 10 minutes.

          Heat oil in a pan and fry the fish till light brown in colour. Drain and keep aside.

 

          Fry the bori in the same oil till golden in colour. Drain and keep aside. 

          Then fry the bitter gourd pieces till light golden and keep aside. 

          Temper the same oil with bay leaves, red chilies and panch phoron. Sauté for a few seconds. 

           Add the chopped veggies and stir fry on a high flame for 2-3 minutes. 

          Add the fried bitter gourd, salt to taste and green chilies. Simmer, covered, on a low to medium flame till the veggies are almost done. 

          Now add the fried fish and the fried bori. Cook further till done. 

          Add the milk, mustard paste and ghee. Give it a stir and simmer for 1-2 minutes.

          When done, add 1 tsp. of the ground spice powder. Cover and keep aside for 4-5 minutes. Serve with hot steamed rice. 

                    Dry roast the panch phoron and radhuni.

                     Grind into a fine powder. Keep aside.

Marinate the fish pieces with a pinch of salt & turmeric powder for 10 minutes.
Heat oil & fry the fish till light brown in colour. Keep aside.

 Fry the bori in the same oil till golden in colour. Drain & keep aside. 

        Then fry the bitter gourd pieces till light golden & keep aside. 

Temper the same oil with bay leaves, red chilies & panch phoron. Sauté for a few seconds. 

     Add the chopped veggies & stir fry on a high flame for 2-3 minutes. 

Add the fried bitter gourd, salt to taste & green chilies. Simmer, covered, till the veggies are almost done.

                Add the fried fish & the fried bori. Cook further till done. 

   Add the milk, mustard paste & ghee. Mix well & simmer for 1-2 minutes.

When done, add 1 tsp. of the ground spice powder. Cover & keep aside for 4-5 minutes.

                      Serve with hot steamed rice. 

Gongura Chepala Pulusu (Andhra style Fish Curry with Sorrel Leaves)

 

                Gongura Chepala Pulusu is a delicious and an authentic Andhra recipe of fish cooked in a spicy and a tangy gravy coming from the addition of gongura (sorrel) leaves. I have used Rohu Fish, but any other fish is okay. This dish is traditionally prepared very spicy. However, the red chili powder can be adjusted accordingly.

               I have used Kashmiri red chili powder to tone down the spice level. This dish is best relished with hot steamed rice. Adjust the consistency of the gravy accordingly. I kept it slightly on the thicker side to suit my palate. So check out the step by step pictorial recipe to prepare it.

• 2-3 Rohu fish pieces 
• 3 tbsp. oil
• 1/2 tsp. mustard seeds 
• 1/2 tsp. cumin seeds 
• pinch of fenugreek seeds 
• 2 dry red chilies
• 1-2 sprig curry leaves
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 2 tbsp. Kashmiri red chili powder 
• 1 tsp. roasted coriander powder
• 1/2 tsp. turmeric powder
• 1 tsp. garam masala powder
• salt to taste
• 1 tomato, chopped
• handful of gongura (sorrel) leaves, chopped
• 1 tsp. coriander leaves, chopped 

            Marinate the fish with a pinch of salt, turmeric powder and red chili powder for 10-15 minutes. 

           Heat 2 tbsp. oil in a pan / kadai and fry the marinated fish till golden brown. Keep aside. 

           Heat remaining oil and temper with mustard seeds, cumin seeds and fenugreek seeds. 

           After it stops spluttering add the dry red chilies and curry leaves. Sauté for a few seconds and then add the onion. Sauté till light brown.

           Then add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates. 

           Now add the tomatoes and cook till it is completely mashed. 

           Then add the chopped gongura leaves and cook for 2-3 minutes till the leaves wilted and everything is nicely incorporated. 

           Add 3/4 cup water and bring it to a boil. Gently drop in the fried fish and simmer, covered for 4-5 minutes or till the gravy thickens to a desired consistency.

           When done, switch off the flame and garnish with coriander leaves. Serve with hot steamed rice. 
         

  Marinate the fish with a pinch of salt, turmeric powder & red chili 

powder for 10-15 minutes.

                     Heat 2 tbsp. oil & fry the marinated fish till golden brown. Keep aside. 

           Heat remaining oil & temper with mustard seeds, cumin seeds & fenugreek seeds. 

                        After it stops spluttering add the dry red chilies & curry leaves. Sauté 

                        for a few seconds.

                                  Then add the onion and sauté till light brown.

                        Add the ginger-garlic paste & all the dry spices mixed with some 

                           water. Sauté till the oil separates. 

                               Add the tomatoes & cook till it is completely mashed.

                     Then add the chopped gongura leaves & cook for 2-3 minutes till the 

                      leaves wilted and everything is nicely incorporated. 

                                  Add 3/4 cup water and bring it to a boil. 

                              Drop in the fried fish & simmer, covered for 4-5 minutes or till 

                              the gravy thickens to a desired consistency.

                           When done, switch off the flame & garnish with coriander leaves.

                                  Serve with hot steamed rice. 

Doi Maach (Fish in Yoghurt Gravy - Bengali Style)

          This is a traditional and a very popular Bengali style fish curry cooked in a yoghurt based gravy. It is much preferred in the menu platter during all special occasions. In this recipe, I have used Rohu fish, however, you can go in for any other freshwater variety. Mustard oil is used for an authentic taste and flavour. It is best relished with hot steamed rice. So check the step by step pictorial recipe to prepare this favourite Bong delicacy.

• 3-4 Rohu Fish Fillet
• 2 tbsp. mustard oil 
• 1 tbsp. ghee
• 2 bay leaves
• 1 dry red chili 
• 1" cinnamon stick 
• 2-3 green cardamoms 
• 4-5 cloves
• 1 tsp. cumin seeds 
• 1 onion
• 1" ginger
• 2-3 garlic cloves
• 2-3 green chilies
• 1/2 cup yoghurt, well beaten
• 1 tbsp. cashew nut paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1 tsp. garam masala powder
• 1 tsp. coriander leaves, chopped

           Marinate the fish with a pinch of turmeric powder and salt for 10-15 minutes. Blend the onion, ginger, garlic and one green chili into a puree and keep aside. 

           Heat oil in a pan and fry the marinated fish till light golden in colour. Drain and keep  aside. 

           Temper the same oil with bay leaves, red chilies, cinnamon, cardamom, cloves and cumin seeds. Sauté for a few seconds.

           Add the onion paste and fry till dry. Now add all the dry spices (except garam masala powder and salt). Give it a stir.

           Add the beaten yoghurt and the cashew paste. Simmer for some time. Add 1 cup water, salt, fried fish and remaining green chilies. Cook, covered till the gravy slightly thickens to the desired consistency. 

           When done, add the garam masala powder and coriander leaves. Give it a stir and switch off the flame. Keep it covered for 5 minutes. Serve with hot steamed rice for a sumptuous comfort meal. 

                        Heat oil & fry marinated fish till light golden. Drain & keep  aside. 

                     Temper same oil with bay leaves, red chilies, cinnamon, cardamom, cloves

                     and cumin seeds. Sauté for a few seconds.

                       Add the onion paste and fry till dry. 

                      Add all dry spices (except garam masala powder & salt). Give it a stir.

                      Add beaten yoghurt & cashew paste. Simmer for some time. 

                     Add 1 cup water, salt, fried fish & remaining green chilies. Cook, covered 

                     till gravy slightly thickens to the desired consistency. 

                      When done, add garam masala powder & coriander leaves. Give it a 

                      stir & switch off flame. Keep it covered for 5 minutes. 

                               Serve with hot steamed rice for a sumptuous comfort meal.